Two-ingredient pumpkin cupcakes sound like a trick, but they work. You stir a box of spice cake mix with a can of pure pumpkin puree — no oil, no eggs, no water from the box directions — scoop into liners and bake. The puree keeps them soft and pumpkin-forward, and the spice mix does the seasoning for you.
These 2-ingredient pumpkin cupcakes start with just a box of spice cake mix and a can of pumpkin puree, and they bake up soft, moist and full of fall flavor. For Halloween, a quick orange cream cheese frosting and candy eyes turn them into a fun party platter. The frosting is only decoration, so the cupcakes themselves are still just two ingredients.
Why You’ll Love It
- Truly 2 ingredients for the cake. Cake mix + pumpkin puree.
- Halloween-ready in minutes. Orange frosting and candy eyes do the costume work.
- Moist, not dry. Pumpkin replaces the oil and eggs from the box.
- Kid-friendly project. Little hands can add the eyes.
- No mixer required for the batter. A spatula is enough.
Ingredients and Substitutions
Full amounts are in the recipe card below.
For the 2-ingredient cupcakes
- Spice cake mix (1 box, 15.25 oz): Dry mix only. Yellow cake mix works; add 2 tsp pumpkin pie spice if you use yellow.
- Pumpkin puree (1 can, 15 oz): Pure pumpkin, not pie filling. The can should be about the same weight as the mix.
For Halloween frosting and decoration (optional but recommended)
- Cream cheese (8 oz) and butter (¼ cup): Softened for a quick orange frosting.
- Powdered sugar (2 cups) and vanilla (1 tsp): Sweetness and flavor.
- Orange gel food color: A drop or two for Halloween orange. Liquid color works; use sparingly.
- Candy eyes: The whole Halloween look. Mini chocolate chips work as pupils on dollops of frosting if you’re out of candy eyes.
- Optional: Halloween sprinkles on top of the frosting.
How to Make 2-Ingredient Pumpkin Cupcakes
- Heat the oven. Set it to 350°F. Line a 12-cup muffin tin with paper liners (you’ll bake in two batches, or use two tins, for 18 cupcakes).
- Mix the batter. In a large bowl, stir the dry cake mix and pumpkin puree until completely smooth and thick. No streaks of dry mix. Do not add the oil, eggs or water listed on the box.
- Fill. Scoop the batter into the liners, filling each about ⅔ full (a #16 or #20 scoop works).
- Bake. Bake 18 to 22 minutes, until a toothpick in the center comes out clean and the tops spring back. Cool in the pan 5 minutes, then move to a rack to cool completely before frosting.
- Make the frosting. Beat the cream cheese and butter until smooth. Beat in the powdered sugar, vanilla and orange color until fluffy.
- Decorate. Pipe or swirl frosting onto cooled cupcakes. Press on 2 candy eyes each. Add Halloween sprinkles if you like.
Tips for Success
Don’t add the box ingredients
Oil, eggs and water make this batter too loose and can sink the cupcakes. Pumpkin is the only wet ingredient.
Expect a thick batter
It will look like dense frosting. That’s right. A cookie scoop portioning beats trying to spoon it.
Cool completely before frosting
Warm cupcakes melt cream cheese frosting into a slide.
Color gel beats liquid
Gel gives bright Halloween orange without thinning the frosting.
Variations
- Chocolate chip: Fold ½ cup mini chips into the batter.
- Nuts: Fold ½ cup chopped pecans into the batter.
- Dairy-free cake: The 2-ingredient cupcakes are already dairy-free; use a dairy-free frosting or leave them plain with a dusting of cinnamon sugar.
- Mini cupcakes: Bake 11 to 14 minutes; yield about 36.
- Thanksgiving mode: Skip the eyes; frost with plain cream cheese frosting and a sprinkle of cinnamon.
Make-Ahead, Storage and Reheating
- Unfrosted: Store airtight at room temperature up to 2 days, or freeze up to 2 months.
- Frosted: Refrigerate in a covered container up to 4 days. Bring to room temperature 20 minutes before serving.
- Make ahead: Bake cupcakes 1 day early; frost the day you serve so the eyes stay neat.
- Freezer: Freeze unfrosted cupcakes; thaw and decorate.
Frequently Asked Questions
Are these really only 2 ingredients?
The cupcakes are. Frosting and candy eyes are optional toppings for Halloween. You can serve them plain or with a dusting of powdered sugar.
Why are my cupcakes gummy?
Usually underbaked, or pie filling was used instead of puree. Bake until the toothpick is clean, and check the can label.
Can I make a 9×13 cake instead?
Yes. Spread the batter in a greased 9×13 pan and bake at 350°F for 28 to 35 minutes. Frost the top and add eyes in rows for a pull-apart “monster cake.”
Yellow cake or spice cake?
Spice cake tastes more like fall. Yellow cake is milder; add pumpkin pie spice if you go that route.
2-Ingredient Pumpkin Cupcakes for Halloween
Ingredients
Equipment
Method
- Heat the oven to 350°F. Line muffin tins with paper liners for 18 cupcakes.
- Stir the dry cake mix and pumpkin puree in a large bowl until completely smooth. Do not add oil, eggs or water.
- Scoop batter into liners, filling each about ⅔ full.
- Bake 18 to 22 minutes, until a toothpick comes out clean. Cool in the pan 5 minutes, then cool completely on a rack.
- Beat cream cheese and butter until smooth. Beat in powdered sugar, vanilla and orange food coloring until fluffy.
- Frost cooled cupcakes, add candy eyes and optional Halloween sprinkles.
Notes
Save this recipe: Pin these Halloween pumpkin cupcakes for a fast party dessert.
