Earlier this week I made pumpkin cupcakes. I can’t even tell you what day I made them. That’s the type of week it’s been. And I can’t even remember what I originally wanted to say about them. But I still want to share, because they are easy and delicious. And what’s great about these cupcakes is even though they are pumpkin, there is no actual pumpkin puree in them.
Each fall, I normally make the classic pumpkin cupcakes with the spice cake mix and Libby’s canned pumpkin. You can find that recipe here. While these are easy and delicious as well, I wanted to do something a little different. I came across these cupcakes on one of my favorite blogs Your Cup of Cake. You can find this recipe here. This is also where I got the recipe for those amazing coconut nutella cupcakes.
So for these pumpkin cupcakes, I decided go big and make them in my large cupcake pan. Who doesn’t like a giant cupcake? It’s a great way to trick yourself that you are still eating only one (when really it’s two).
I mentioned that there is no actual pumpkin puree in the batter. Along with some other additions to the cake mix, I just added a bit of pumpkin spice to get the flavor.
Now for this amazing frosting. In the original recipe, this is where you see a little pumpkin puree. However, I stumbled upon this pumpkin butter at Trader Joe’s a couple of weeks ago and impulsively bought it.
I simply replaced the pumpkin puree with the pumpkin butter and it worked out perfect.
I love how these cupcakes came out. And I love how even though you start with a cake mix, it is enhanced with other ingredients to make it taste so much better. I did bring these cupcakes to work and they were a hit. I think some ate them for breakfast. You could always tell yourself it is a pumpkin muffin right? Don’t forget the check out the recipe if you want to give these a try!