These super moist pumpkin cupcakes are frosted with a pumpkin buttercream and chocolate drizzle. They are easy to make with a vanilla cake mix and easy to transport. They are most popular during the fall season, making them a perfect treat for Halloween, Thanksgiving, and autumn-themed parties.
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👍 Kid-Approved Pumpkin Cupcakes
The pumpkin flavor in these cupcakes is subtle yet delightful, with just enough pumpkin purée to give a hint of orange color and a burst of moisture. These easy, moist cupcakes, created by kids, are perfect for birthday parties, gatherings, or simply as a yummy fall dessert to have on hand.
Previously, I shared my son’s summer mango pomegranate soda recipe, showing how I encourage my kids to get creative in the kitchen, from recipe development to food photography. They are always eager to help out!
This recipe comes from my 8 year old chef. She loves making morning coffee for my husband and I, whipping up eggs on toast, and blending smoothies. She always throws her own ideas at me and so I let her experiment.
At the time, she was digging pumpkin purée, and what kid doesn’t love cupcakes? So, she combined the two, and this pumpkin cupcake recipe was born. I must say, they are incredibly moist and taste amazing!
If you prefer something more bite-size, check out these pumpkin cake pops. A little less sweet? Try my pumpkin spice muffins. And if you have any leftover, check out this post on what to do with extra pumpkin pie filling/purée.
🎃 Ingredients
These moist pumpkin cupcakes are easy to make, starting with a vanilla cake mix, just like my cake mix cake pops.
- boxed vanilla cake mix - it should be about 15 ounces/432 grams
- water - or milk for enhanced flavor and texture
- vegetable oil - canola oil works well
- eggs - I use large eggs
- pumpkin purée - for the cupcake batter and the frosting
- a tub of buttercream frosting - premade
- icing sugar - for the frosting
- chocolate - to decorate (optional)
- sprinkles - to decorate
*Check recipe card for ingredient amounts.
🥣 How to Make Super Moist Pumpkin Cupcakes
This recipe makes 24 cupcakes.
Step 1. Make the pumpkin 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 (or milk), vegetable oil, eggs and pumpkin purée. Mix with an electric hand mixer on medium speed, until smooth.
Step 2. Bake and cool. Fill the baking cups equally with the batter. Bake for about 14-15 minutes, or until a toothpick comes out clean from the center. Cool for 10 minutes and then transfer to a wire baking rack. Cool completely.
Step 3. Make the frosting. Mix together the pumpkin purée and buttercream frosting, until smooth. Add enough icing sugar to reach desired consistency.
Step 4. Frost. Frost the cupcakes with the pumpkin buttercream. Melt some chocolate and drizzle it over the cupcakes with a spoon (optional). Decorate with sprinkles.
Step 5. Serve. Serve the moist pumpkin cupcakes!
✅ Top Tip
I like to use a ¼ cup measuring cup to help transfer the batter to the baking cups. I fill the cup to just below the top and this measurement gives you 24 cupcakes that are even in size and evenly baked.
❓ Moist Pumpkin Cupcakes FAQs
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 3 to 4 days.
Yes! 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.
🍂 More Delicious Fall Baked Goods You Need to Try This Season
Do your kids show an interest in getting busy in the kitchen? What are some of their creations? If you tried this 🎃🧁 Super Moist Pumpkin Cupcakes Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!
📋Recipe
Super Moist Pumpkin Cupcakes
Ingredients
For the Cupcakes
- 1 box vanilla cake mix - 15 ounces/432 grams
- ½ cup water or milk
- ½ cup vegetable oil
- 3 eggs
- ½ cup pumpkin purée
For the Pumpkin Buttercream Frosting
- ¼ cup pumpkin purée
- 1 tub buttercream frosting - 12 ounces/340 g
- 1 to 2 cups icing sugar
- chocolate - to decorate--optional
- 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 (or milk), vegetable oil, eggs and pumpkin purée. Mix with an electric hand mixer on medium speed, until smooth. Scrape down the sides as needed.
- Fill the baking cups equally with the batter. This recipe makes 24 cupcakes.
- Bake for about 14-15 minutes, or until a toothpick comes out clean from the center.
- Cool for 10 minutes and then transfer to a wire baking rack. Cool completely.
- Frost the cupcakes with the pumpkin buttercream. Melt some chocolate and drizzle it over the cupcakes with a spoon (optional). Decorate with sprinkles. Serve!
For the Pumpkin Buttercream Frosting
- Mix together the pumpkin purée and buttercream frosting, until smooth.
- Add enough icing sugar to reach desired consistency.
Equipment
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 3 to 4 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 if needed.
- I like to use a ¼ cup measuring cup to help transfer the batter to the baking cups in the muffin tin. I fill the cup just below the top and this measurement gives you 24 cupcakes that are even in size and evenly baked.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Cynthia Priest says
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.
Joss D says
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. 🙂
Terri says
I love that these are easy (using a cake mix), pumpkin and my 13 year old daughter can make them on her own!
Joss D says
Absolutely! Easy peasy for kids 😉
Sabrina says
These are such a nice easy recipe to do with my daughter. Delicious frosting:-) thanks!
Joss D says
Thanks Sabrina 🙂
Kristen says
Love the use of store bought ingredients which makes this recipe simple to execute and a great one to make with kids.
Joss D says
Yes, exactly! That makes it a lot easier for kids. Thanks Kristen!
Kelly Neil says
What a simple and fun recipe! Pinned to make in the fall with my four year old.
Joss D says
That's great to hear! Thank you.
Colleen says
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.
Joss D says
Thank you so much Colleen 😀
Nicoletta De Angelis Nardelli says
It is wonderful that your kids are involved in recipe developing, photographing, and, I bet, recipe testing 😉 . These cupcakes have a great texture, and I love the pumpkin flavor. Awesome job!
Joss D says
Thank you, they definitely love every part of it, especially the testing ;).