Pumpkin Cupcakes Zoom

Pumpkin Cupcakes Recipe

With nutmeg, cinnamon and pumpkin in the recipe, our Pumpkin Cupcakes have the rich, robust taste of your favorite Thanksgiving pie.
Makes: About 24 standard cupcakes. Each cupcake serves 1.
Skill Level: None
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Step 1

Preheat oven to 350°F. Line standard muffin pan with baking cups. In large bowl, combine cake mix, cinnamon, and nutmeg. Add water, oil and eggs; beat with electric mixer 2 minutes. Add pumpkin; mix until well blended. Spoon into baking cups. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Allow cupcakes to cool in pan on cooling rack for 5-8 minutes. Remove cupcakes from pan; cool completely.

Step 2

*Any of our cupcake recipes may be prepared in our Mini Tasty-Fill pans. Spray pans with vegetable pan spray, then fill each with about 1/2 cup batter. Place pans on cookie sheet and bake 14-16 minutes. Cool in pan on cooling grid for about 8 minutes; remove from pan and cool completely before filling and icing.

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yellow cake mix

1 pkg (18.25 ounces) yellow cake mix ((no pudding in the mix))

ground cinnamon

1/2 teaspoon ground cinnamon

ground nutmeg

1/4 teaspoon ground nutmeg


1 1/4 cups water

vegetable oil

2 tablespoons vegetable oil


3 eggs

canned pumpkin

3/4 cup canned pumpkin




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Standard muffin pan

Standard muffin pan

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Pumpkin Cupcakes is rated 4.2 out of 5 by 13.
Rated 4 out of 5 by from I made these for a Thanksgiving potluck at work and they were gone in no time. Very easy to make. I would like for them to be a little more pumpkin-ey so I'll try adjusting the amounts of pumpkin and oil next time. Cream cheese frosting is a must with these.
Date published: 2010-12-04
Rated 2 out of 5 by from Oh, and I also tried these with chocolate chips... they were a great addition.
Date published: 2010-12-02
Rated 2 out of 5 by from This was a very easy recipe, but didn't taste as pumpkiny as I expected. I think next time I will just use my pumpkin bread recipe and modify it a little.
Date published: 2010-12-02
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