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Two Ingredient Pumpkin Spice Cupcakes

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Back in the day, I used to make cake batter cookies as my go-to hostess gift.  They’re incredibly easy to make and are always devoured in a short amount of time.  But I was floored when Julie over at Peanut Butter Fingers used the same recipe to make cupcakes.  I can’t believe hadn’t thought about trying this out before!

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I brought these over to my friend Stephanie’s house where she and her husband Evan host Ray and I for pumpkin carving every year.  They were the perfect, festive addition to the crock pot tacos Steph and Evan had prepared.  Yummin!

10 20 15_3 Ingredients – Makes 12 Cupcakes

– 1 box of spice cake mix (pro tip, get a moist cake mix if you spot one)

– 15 oz. can of pumpkin

Directions (adapted from Julie’s)

1) Preheat oven to 350 degrees and line a muffin tin with muffin liners.

2) Combine spice cake mix and pumpkin together in a large bowl until a thick batter emerges.  Both ingredients should be completely mixed.

3) (Low altitude) Spoon batter into muffin tins and bake for approximately 15 minutes or until a toothpick inserted into cupcake comes out clean.  (High altitude) budget 25-30 minutes.

4) Allow to cool and top with vanilla icing and a sprinkle of cinnamon.

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These are incredible and will be enjoyed by all.  They’re already gone and I’ll be making a second batch this week.  (If any of my coworkers are reading this, get excited for my 1 year workiversary!)


What’s your favorite way to enjoy pumpkin across the Fall holiday season?

Create a great life!

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