Pumpkin Spice Cake Mix Cupcakes with No Eggs

Pumpkin spice cupcakes made with no eggs.

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Pumpkin Spice Cake Mix Cupcakes with No Eggs

These Pumpkin Spice Cake Mix Cupcakes with No Eggs are a Fall favorite, made irresistibly moist by substituting eggs with rich canned pumpkin.

Course Baking, Dessert

Cuisine American

Diet Vegetarian

Prep Time 20

Cook Time 25

Servings cupcakes

Calories 193kcal

Author Lise Sullivan Ode

Ingredients

1 box Yellow Cake Mix, prepared according to package instructions We used Betty Crocker brand
¾ cup Canned Pumpkin or pumpkin puree
1 teaspoon Pumpkin Pie Spice
1-2 cans Cream Cheese Frosting Depending on how much frosting you prefer on your cupcakes, you might need one or two cans of frosting.
Candy Corn Pumpkins

Instructions

Preheat oven to 350°F. Line muffin pans with cupcake liners. Set aside.
In a large bowl, prepare a yellow cake mix according to package instructions but instead of eggs, ¾ cup of pumpkin puree plus 1 teaspoon pumpkin pie spice. You can use an electric mixer on low speed or stir by hand, whichever you prefer.
Scoop pumpkin cupcake batter into prepared muffin pans using a muffin scoop, large cookie scoop or spoon. Fill muffin cups up to ⅔ full. Bake for 22-25 minutes or until a toothpick inserted in middle of cupcake comes out clean. Let cool.
Place cream cheese frosting in a large piping bag fitted with a 1M pastry tip. Pipe frosting onto cooled cupcakes. Sprinkle with pumpkin pie spice. Place a candy corn pumpkin on top of each cupcake and serve.

Notes

How long do these moist pumpkin cupcakes stay fresh? These cupcakes will stay fresh for about 3-4 days if stored in an airtight container at room temperature. If topped with cream cheese frosting, refrigerate them and enjoy within 3-4 days.

Can I freeze these easy pumpkin cupcakes? Yes, you can freeze the unfrosted cupcakes for up to 3 months. Wrap them individually in plastic wrap and store them in a freezer bag. Thaw at room temperature before frosting and serving.

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