This ” Pumpkin Spice Cupcakes (Mini)” post is my favorite recipe for this particular holiday cupcakes. This post contains affiliate links/ads. See disclosure policy.
It’s the time of the year for pumpkin or pumpkin spice.
No wonder why everywhere I go, I see pumpkin-flavored foods especially cupcakes. I’m so tempted to stop and get something but that won’t be practical. In short, it’s too expensive to just get a bite here and there.
Because I already got my Cuisinart mixer, I won’t need to buy some at the store. All I need to do is to make pumpkin spice cupcakes at home.
That’s what I did.
Just the smell of the pumpkin spice brings me closer to the Thanksgiving season.
I have always loved Thanksgiving not only because it’s the time of the year that we get to give thanks to all the blessings we receive but also because of the different flavors known that only come around during this time of the year.
Oh, one more thing about this season is that summer has gone bye bye until next year again. Don’t get me wrong I like summer but the scorching heat and the never ending humidity just throw everything of.
Related posts:
- Super Easy DIY Halloween Decorations
- Grandpa’s Homemade Fluffy Pancake
- Super Decadent Black Forest Cake
Pumpkin Spice Cupcakes (Mini)
These pumpkin spice cupcakes (mini) are my childhood favorite. Even when I was still in the Philippines, I would ask my mother to make it for me.
The recipe though is somewhat different because the ingredients my mom used back in the Philippines aren’t found here. Well, a number of the ingredients aren’t found here.
Nevertheless, this recipe is as good as the one my mom used to have before. The pumpkin spice cupcakes bring back good memories.
While I like the normal size cupcakes, I prefer the mini version because they are good for quick snacks, one-bite dessert, and everything in between.
Plus, these cupcakes are filling, which means that I almost always tend to not finish a whole, normal-sized cupcake because it’s just too much for me.
One tip is that when you make this pumpkin spice cupcakes (mini), make sure to keep them in an air tight container and eat them within 3 days of making them. This is to make sure you are getting the best, tastiest cupcakes. In short, they’re best to eat when they are fresh.
Without any further ado, here’s the recipe to the pumpkin spice cupcakes (mini). The original recipe is from Food Network.
Materials:
Cupcakes:
- 1 1/2 cups canned 100 percent pure pumpkin (recommended: Libby’s)
- 2 cups vanilla cake mix
- 1/2 cup whole milk, room temperature
- 1/4 cup vegetable oil
- 2 eggs, room temperature
- 2 tsp pumpkin pie spice
Frosting:
- Store bought cream cheese frosting
Equipment/Tools:
Instructions:
Put an oven rack in the center of the oven. Preheat oven to 350F.
Line 36 mini cupcake molds with paper liners with paper lines. Then, set aside.
In a large bowl, mix together the pumpkin, cake mix, milk, oil, egg, and pumpkin spice. Using a mixer or electric hand mixer, beat the mixture on a low speed until smooth. Increase speed to high and beat for 2 minutes or until mixture is light and fluffy.
Scoop mixture using small ice cream scoop and fill prepared molds with the pumpkin mixture.
Bake for 10-12 minutes or until golden and puffed. Take out from the oven and cool in the pan for 10 minutes.
Transfer to wire rack to completely cool before you do frosting.
Apply frosting on the cupcakes. Decorate with sprinkles, sugar, or anything you desire.
Related posts:
- Super Easy DIY Halloween Decorations
- Grandpa’s Homemade Fluffy Pancake
- Super Decadent Black Forest Cake
- 1½ cups canned 100 percent pure pumpkin (recommended: Libby's)
- 2 cups vanilla cake mix
- ½ cup whole milk, room temperature
- ¼ cup vegetable oil
- 2 eggs, room temperature
- 2 tsp pumpkin pie spice
- Put an oven rack in the center of the oven. Preheat oven to 350F.
- Line 36 mini cupcake molds with paper liners with paper lines. Then, set aside.
- In a large bowl, mix together the pumpkin, cake mix, milk, oil, egg, and pumpkin spice. Using a mixer or electric hand mixer, beat the mixture on a low speed until smooth. Increase speed to high and beat for 2 minutes or until mixture is light and fluffy.
- Scoop mixture using small ice cream scoop and fill prepared molds with the pumpkin mixture.
- Bake for 10-12 minutes or until golden and puffed. Take out from the oven and cool in the pan for 10 minutes.
- Transfer to wire rack to completely cool before you do frosting.
- Apply frosting on the cupcakes. Decorate with sprinkles, sugar, or anything you desire.
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