—Erica Berchtold, Freeport, Illinois Increase speed to medium and beat for an additional 2 minutes. Blend cake mix, pumpkin puree, eggs, water and oil in a large bowl at low speed until moistened. Instructions. Line 24 muffin cups with paper liners. Light, fluffy, and ultra soft… Once you see how easy they are to make, and how absolutely delicious they taste, you’ll never want to buy a boxed cake mix again. In large bowl, whisk first 5 ingredients and 1 tsp. But thank goodness for better options. Who doesn't love pumpkin cheese in the form of a cupcake. Fall is in the air, and so is the smell of pumpkin spice. Easy Pumpkin Cupcakes. Divide among 12 lined muffin cups. I feel like from this point on, whether we’re ready or not, life starts to move on fast forward speed until the end of the year. Fill each of the cupcake liners with the batter, filling each about 2/3 full. vanilla. Looking for pumpkin cake mix recipes? Bake that thing even one minute longer than you should and it will give you fits when you try to roll it. Pour batter into muffin cups evenly (about ¾ full). They should keep about 3 days. Bake until springy when touched, 15 to 20 minutes. 3 ½ c all-purpose flour 2 teaspoon baking powder 2 teaspoon baking soda 1 teaspoon salt 3 t ground cinnamon (this brand is one of my favorites! Pumpkin Cupcakes: (Recipe slightly modified and scaled for 24 cupcakes). Fill prepared cups three-fourths full. This cheesecake is cheesy, soft and with a touch of pumpkin spice. Beat on low speed 30 seconds; beat on medium 2 minutes. No, it's not exactly the same as a baked version, but it's pretty close and takes less than 10 minutes to make. That swirl of cream cheese frosting on top is your big indulgence. )1 1/3 c packed dark brown sugar 4 large eggs 2 c pumpkin puree 1 c unsalted butter, melted & cooled slightly (you could substitute vegetable oil if desired) Favorite Pumpkin Cake Roll. These cupcakes are so delicious, you'll be … Let cool. Pumpkin rolls are like time bombs (go look at mine–it has a crack in it). It makes these cupcakes so easy to throw together. Stir in flour. This pumpkin roll recipe is great to keep in the freezer for a quick dessert for my family or unexpected guests, to take to a gathering or to give as a yummy gift. These cupcakes are such a delicious sweet treat for fall! Preheat oven to 375°. Plus, luscious pudding and cream cheese are baked right into Pumpkin Cream cupcakes, making them … Combine the cake mix, pumpkin puree, eggs, water and oil in a large bowl and mix until moistened. Pumpkin Cupcakes with Cream Cheese Frosting. They bake perfectly moist and have such a yummy chocolatey pumpkin … Pumpkin pie has met its match, with these simple pumpkin cupcakes perfect for any occasion. In bowl, beat confectioners’ sugar, cream cheese, … Directions. Moist and tender pumpkin cake in cupcake form is a good idea since they’re already portion-sized for you. Pumpkin pie cupcakes can … Leftovers. Made with canned pumpkin, you can bake Pumpkin Cream Cupcakes any time you like. The recipe is in such demand, I use a 29-ounce can of pumpkin to make four cake rolls at a time. Spread evenly into greased 9x13 baking pan ($10, Target) and bake at 350°F for 25-30 minutes until a toothpick inserted comes out clean. With just a few ingredients and some canned pumpkin, these cupcakes are ready to throw into the oven in just a few minutes. I chose to use the traditional chocolate cake mix. Chocolate chip pumpkin cheesecake, surrounded by a decadent chocolate cupcake…made easy with the help of a boxed cake mix! These delicious cupcakes are considered Fall in a cupcake liner. Enjoy an autumn-inspired dish any time of the year with our Pumpkin Cream Cupcakes. In another bowl beat together pumpkin puree, 2 eggs, granulated sugar, oil and 1 … Bake until a toothpick … You could also make this into cupcakes or a bundt cake by adjusting to the times on your cake mix box. Pumpkin pie cupcakes are very moist so the best way to store them is in an airtight container in the refrigerator. And the longer you wait, it becomes creamier and more like a baked cheesecake. Put a slice of bread inside the container to absorb excess moisture. First official weekend of fall!! Beat on medium speed for 2 minutes, scraping the sides of the bowl as needed. Combine the first 8 ingredients. The creamy filling is that of cheesecake. In a seperate bowl whisk flour, pumpkin pie spice, baking powder and salt. Stir together cake mix and a 15-ounce can of pumpkin puree until smooth (about 2 minutes). Using an electric mixer, beat cream cheese with powdered sugar for 3 minutes. 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