Pumpkin Spiced Cupcakes

Pumpkin Spiced Cupcakes with Spice Cake Mix

Fall season is here and pumpkin spiced cupcakes are one of the best tastes of fall and they are easy to make.

I love this dessert because you get a gourmet taste that is simple to put together and full of pumpkin-spiced flavor! Yum! These cupcakes are also super soft and stay moist after baking.

What’s the secret? To these gooey, soft cupcakes you might ask.

The secret is to add apple sauce and a single mashed banana. The banana acts as a binder and the applesauce adds the perfect amount of moisture.

Needless to say, this fall dessert didn’t last long and is a pumpkin dish that’s favored in my house.

Recipe Highlights

• This baked cupcake recipe yields 15 servings.
• You may use any cake mix you prefer, but my favorite is spice cake. The flavors of ground cloves, nutmeg, ginger, and cinnamon are the perfect blend of warm fall spices.
• You may substitute eggs for sugar-free applesauce.
• You may use half a box of cake mix for mini cupcakes.

How to Make Pumpkin Spiced Cupcakes

Pumpkin spiced cupcakes are really simple to make. Here’s all you have to do.

1. Place the dry mix into a large mixing bowl. Empty spice cake mix into a large mixing bowl and set aside.
2. Mash the banana and add to the mixing bowl. Mash one banana and add to a separate mixing bowl, stir in wet ingredients. Blend in the applesauce, and one can of pumpkin puree until combined.
3. Season wet mix. Season wet ingredients with brown sugar and cinnamon, and stir until combined.
4. Combine ingredients and blend. Add wet ingredients to spice cake mix and blend with an electric hand-mixer. Mix at lowest speed until blended. You may also blend with a wooden spoon just until combined. Do not over mix, blend batter until flour disappears.
5. Pour Cupcake batter into cupcake pan. First add cupcake pan liners to each pocket. Next spray each lined pocket with Pam no stick cooking spray or you may use melted butter and apply using a basting brush. Lastly pour cupcake batter into each pocket. Fill to the top if you’d like large-sized cupcakes or fill halfway for mini cupcakes.
6. Bake and allow to cool. Bake cupcakes at 350 degrees for 28 minutes.Viola! Your pumpkin cupcakes are ready to serve. Allow to cool before serving.

Ingredients & Substitutions

• 1 Box of Spice Cake Mix (extra moist)
• 1 Can of Pumpkin Puree
• Applesauce
• Brown Sugar
• Banana
• Cinnamon

What is Pumpkin Spice Made of?

Pumpkin spice is a fall flavored spice that usually becomes extremely popular this time of year and well into the months of December. Pumpkin spice can be used in coffees, cakes, donuts, pies, and of course, who can forget about gooey, moist, cupcakes? Delish!

Pumpkin spice is an aromatic blend of cinnamon, nutmeg, cloves, and ginger. And in some recipes allspice is included. Use lightly if using, all spice is a strong spice.

What is the Secret to Super Moist Cupcakes?

The secret to super moist cupcakes is to make sure you lock in moisture and use a binding ingredient. Adding oil and eggs was known to be the secret to cupcakes and cakes for decades. But now there are a variety of ways to have exceptionally good cupcakes and they are slightly on the healthier side.

Shhhhh. Don’t tell anyone. The most common ingredient used for super moist cupcakes is to add a mashed banana and apple sauce. But of course, there are many more food options that you can use as egg and oil replacements. However, bananas and applesauce happen to be the most commonly used.

What is the Secret to Good Cupcakes?

What helps cupcakes remain flavorful and “good” to anyone enjoying them is:

Do not over mix batter. Do not over mix batter over mixing will cause gummy cupcakes. Blend wet and dry ingredients just until blended. Basically, blend ingredients until you see white flour powder disappear.

Keep ingredients at room temperature. Store batter at room temperature and cook batter as soon as it’s mixed. You can refrigerate batter but keep in mind that it’s best to cook batter right away.

Make cupcakes equal in size. Making cupcakes equal in size will help cupcakes cook evenly throughout. You may use a cupcake scoop or spoon to add batter into each individual pocket.

Coat cupcake liners with cooking spray. Coat cupcake liners with cooking spray, melted butter or coconut oil. If using coconut oil melt first and apply with a basting brush. Do so with melted butter also. Adding a non-stick ingredient helps cupcakes not stick to the liners.

Continue to Content

Pumpkin Spiced Cupcakes with Cake Mix

Yield: 15 large cupcakes

Prep Time: 10 minutes

Cook Time: 28 minutes

Total Time: 38 minutes

Pumpkin spiced cupcakes are cupcakes seasoned with a combination of warm fall spices like cinnamon, nutmeg, cloves, ginger, and all spice. When using spice cake mix and pure pumpkin puree this dessert is easy to make and full of pumpkin spice flavor! No wonder this dish is becoming a fall favorite.

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Ingredients

• 1 Box of Spice Cake Mix (extra moist)
• 1 Can of Pumpkin Puree
• Applesauce
• Brown Sugar
• Banana
• Cinnamon

Instructions

1. Place the dry mix into a large mixing bowl. Empty spice cake mix into a large mixing bowl and set aside.
2. Mash the banana and add to the mixing bowl. Mash one banana and add to a separate mixing bowl, stir in wet ingredients. Blend in the applesauce, and one can of pumpkin puree until combined.
3. Season wet mix. Season wet ingredients with brown sugar and cinnamon, and stir until combined.
4. Combine ingredients and blend. Add wet ingredients to spice cake mix and blend with an electric hand-mixer. Mix at lowest speed until blended. You may also blend with a wooden spoon just until combined. Do not over stir batter, stir until flour disappears
5. Pour cupcake batter into cupcake pan. First add cupcake pan liners to each pocket. Next you will spray each lined pocket with Pam no stick cooking spray or you may use melted butter and apply using a basting brush. Lastly pour cupcake batter into each pocket. Fill to the top if you'd like large-sized cupcakes or fill halfway for mini cupcakes.
6. Bake and allow to cool. Bake cupcakes at 350 degrees for 28 minutes. And viola! Your pumpkin cupcakes are ready to serve. Allow to cool before serving.

Notes

• You may use any cake mix you prefer. However, spice cake mix is my favorite.
• Substitute eggs with applesauce for moist cupcakes.
• Cut recipe in half and make 12 mini cupcakes and use left over batter for pumpkin pancakes. Yum!
• This recipe is for moist cupcakes if you'd like them on the cakey side do not add mashed banana or applesauce.



Nutrition Information:

Yield: 15 Serving Size: 1 cupcake
Amount Per Serving: Calories: 54Total Fat: .14gSodium: 25.6mgCarbohydrates: 15.26gFiber: .65gSugar: 12.7gProtein: .306g

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