Recipe by Reynolds® Parchment Paper
"Moist, yellow cupcakes with cinnamon and spice make a great dessert or snack, with or without frosting."
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Reynolds® StayBrite® or Foil Baking Cups
1 (18 ounce) package
yellow cake mix
canned pumpkin puree
pumpkin pie spice
i realy love this recipe althou i added half tsp of cinnamon and half of ginger and intead of water i added milk and they were delicious and spicey.
I made these for Thanksgiving breakfast to hold us over until the big feast. Everyone loved them! I added chocolate chips to some of them and pecans to top off others - they were great all around.
So soft and yummy, no need for frosting. I love that its such an easy recipe.
Super easy and yummy
Easy to make & I liked it, but it definitely needs frosting (I made cream cheese). I added cinnamon but it still lacked the pumpkin punch that I love; I should have heated the pumpkin first. A touch more spice might be in order as well.
I made this recipe yesterday for a small gathering.
It RULED. Easy to make, easy to hand-mix, very little prep mess.
My friends descended upon the piping hot, tender/moist cupcakes about 5 minutes after they were baked.
Delicious, pumpkin-tastic and not overly-sweet.
This recipe also halves down very well (I separated the white from the second egg and used another whole egg). I baked these for approx. 25 minutes, and they were great!
I'm probably going to develop a baking problem because of this recipe.
Love this recipe. Very easy. I used a spice cake mix instead of yellow cake mix. Also have used in loaf pan for pumpkin bread.
* Percent Daily Values are based on a 2,000 calorie diet.
Tiffany's Pumpkin Cupcakes
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 132
** Calories from Fat: 56
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