These pumpkin cupcakes couldn’t be easier, and they couldn’t be YUMMIER! Just TWO ingredients. Can you believe it?
For these pumpkin cupcakes, simply mix one can of pumpkin with a box of spice cake mix. Our Pinterest friend Jennifer says she prefers Carrot cake – so either one will work nicely. No oil or eggs are necessary. Prepare the cake or cupcakes per box instructions. The batter is very thick, but don’t worry; they bake up well. Plus, they’re more nutritious and lower in fat than regular pumpkin cupcakes.
For the frosting, I used Cool Whip Frosting (cream cheese flavor), and piped it on with a Wilton 1M tip, which I got for half price at Michaels Craft Stores with their coupons app. A mini Nilla Wafer is the crowing glory. 🙂
To save even more money on this, make your own pumpkin puree from fresh pumpkins. Or, buy it at ALDI. It’s just $.99 this season!
View more Mommysavers Pumpkin Recipes.
I am confused. “No oil or eggs are necessary. Prepare the cake or cupcakes per box instructions. ” What if the instructions say to use oil and/or eggs! Do we ignore it?? Thanks~