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Here we have some moist pumpkin cupcakes with a pumpkin buttercream frosting and chocolate drizzle. The pumpkin flavor in these cupcakes is very subtle. We add just enough pumpkin to provide a hint of orange color and a whole lot of moisture. These kid-created, easy, moist cupcakes are great for birthday parties, other gatherings or just to have on hand for a yummy fall dessert.

Pumpkin cupcakes on yellow plate.

Earlier I posted my son’s Summer Soda as a way to let my kids get creative in the kitchen and involved in the whole process, from recipe development to food photography. They are always asking if they can help out!

This recipe comes from my 8 year old daughter. She loves making morning coffee for my husband and I, eggs on toast and smoothies, etc. She always throws her own ideas at me and so I let her experiment.

She was digging pumpkin purée at the time and what kid doesn’t like cupcakes? So she put the two together and this pumpkin cupcake recipe was born. And I have to say, they are super moist and taste incredible!

Pumpkin cupcakes on yellow plate.

Ingredients

These pumpkin cupcakes are easy to make, starting with a vanilla cake mix.

For the Cupcakes:

  • boxed vanilla cake mix – (15 oz./432 grams)
  • water or milk
  • vegetable oil
  • eggs
  • pumpkin purée

For the Frosting:

  • pumpkin purée
  • a tub of buttercream frosting
  • icing sugar
  • chocolate – to decorate (optional)
  • sprinkles – to decorate
Hand holding pumpkin cupcake.

How to Make These Cupcakes

This recipe makes 24 cupcakes.

For the Cupcakes:

  1. Make batter. Preheat oven to 350°F. Line a muffin tin with baking cups. Add the dry vanilla cake mix to a large bowl. Add the water, vegetable oil, eggs and pumpkin purée. Mix with a hand mixer on medium speed until smooth.
  2. Bake. Fill the baking cups equally with the batter. Bake for about 15 mins., until a toothpick comes out clean from the center. Cool 10 mins. and then transfer to wire baking rack. Cool completely.
  3. Frost. Frost the cupcakes with the pumpkin buttercream. Melt some chocolate and drizzle it over the cupcakes with a spoon. Decorate with sprinkles. Serve!

For the Frosting:

  1. Mix. Mix together the pumpkin purée and buttercream frosting until smooth.
  2. Thicken. Add enough icing sugar to reach desired consistency.
Pumpkin cupcake sliced open.

Storage

  • To store, you are going to want to cover the cupcakes with plastic wrap or place in an air-tight container and store in the refrigerator for up to two days.
  • They can also be frozen for up to 3 months.
  • They are best if frosted on the day of serving, but this can also be done in advance.
Pumpkin cupcakes with chocolate drizzle on turquoise patterned background.

Do your kids show an interest in getting busy in the kitchen? What are some of their creations? I’d love to hear in the comments below!

Pumpkin cupcakes on yellow plate.

Super Moist Pumpkin Cupcakes

Laya
These pumpkin cupcakes with a pumpkin buttercream frosting and chocolate drizzle are super moist. They are easy to make with a vanilla cake mix.
5 from 6 votes
Prep Time 25 minutes
Cook Time 15 minutes
Cooling Time 30 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine Canadian
Servings 24 cupcakes
Calories 208 kcal

Ingredients
 
 

For the Cupcakes:

  • 1 box vanilla cake mix - (15 oz./432 grams)
  • 1/2 cup water or milk
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1/2 cup pumpkin purée

For the Frosting:

  • 1/4 cup pumpkin purée
  • 1 tub buttercream frosting - (12 oz./340 g)
  • 1 to 2 cups icing sugar
  • chocolate - to decorate
  • sprinkles - to decorate

Instructions
 

For the Cupcakes:

  • Preheat oven to 350°F. Line a muffin tin with baking cups.
  • Add the dry vanilla cake mix to a large bowl. Add the water, vegetable oil, eggs and pumpkin purée. Mix with a hand mixer on medium speed until smooth.
  • Fill the baking cups equally with the batter. This recipe makes 24 cupcakes.
  • Bake for about 15 mins., until a toothpick comes out clean from the center.
  • Cool 10 mins. and then transfer to wire baking rack. Cool completely.
  • Frost the cupcakes with the pumpkin buttercream. Melt some chocolate and drizzle it over the cupcakes with a spoon. Decorate with sprinkles. Serve!

For the Frosting:

  • Mix together the pumpkin purée and buttercream frosting until smooth.
  • Add enough icing sugar to reach desired consistency.

Equipment

Muffin tin
Electric mixer

Notes

  • To store, you are going to want to cover the cupcakes with plastic wrap or place in an air-tight container and store in the refrigerator for up to two days.
  • They can also be frozen for up to 3 months.
  • They are best if frosted on the day of serving, but this can also be done in advance.

Nutrition

Calories: 208kcalCarbohydrates: 33gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 20mgSodium: 184mgPotassium: 42mgFiber: 1gSugar: 23gVitamin A: 1221IUVitamin C: 1mgCalcium: 53mgIron: 1mg

Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.

Keyword cupcakes, moist, pumpkin
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Recipe Rating




  1. Ooh I love sprucing up cheat baking and happen to have canned pumpkin purée on hand. I will have to try it with my son. My 4 year old loves to bake. I have let him have complete control over baking one of my peanut butter cookie recipes.

    1. Haha that’s great! I love seeing kids interested in baking at such a young age. And that’s even better that you let your son take the lead with the peanut butter cookies. 🙂

  2. Kids have a natural curiosity for being in the kitchen, so good on you for encouraging your future chefs! These cupcakes look so fun and cheerful.

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