MMMMM….Pumpkin Cupcake Blog

This is what my hubby said today when he came home and saw a layer of  pumpkin cake on the dining room table.  He cut a piece and smelled it …and closed his eyes (really)….”mmmmmmmmmm” .  I guess he really likes pumpkin cake.  I had forgotten how much!

BeBe made a couple of different variations of our pumpkin cake today…and so there were plenty of leftovers to divide this way and that.  I am still full from choosing which one is my favorite—-but this, we decided, is the winner:


1 Package Yellow Cake Mix ( I use Pillsbury Moist Supreme Classic Yellow)

1/2 c. Granulated Sugar

1/2 c. vegetable oil

1 can pumpkin (15 oz. pure pumpkin–we like Libby’s brand)

1/4 cup water

1 tsp vanilla

2 teaspoons ground cinnamon

4 eggs

1 tsp pumpkin pie spice

(Optional:  I’ve used chopped pecans and also mini chocolate chips in the past as add-ins for this batter.)

Preheat oven to 325 degrees F (175 degrees C).  Lightly grease a 9×13  inch baking pan, or two 8 or 9 inch cake pans .  (Batter makes for great cupcakes too!)

In a large bowl, combine the cake mix, sugar, vegetable oil, vanilla, pumpkin, water, cinnamon, pumpkin pie spice, and eggs.  Beat until well blended.  Transfer to the cake pans.

Bake in preheated oven for 25 to 30 min.  or until it springs back to the touch.

Frost with your favorite cream cheese frosting.

We made some pumpkin cake layers today and also some pumpkin cupcakes, which we frosted with cream cheese frosting.  YUM!  I wanted to make some cute pumpkin toppers for them using fondant–

This only takes a second if you have fondant on hand, and the results are adorable!  Here I am,  making  several long impressions with my toothpick into a soft ball of orange fondant.

Next, break out a bottle of jimmies!  These are your stems.  Then, I piped a tiny green buttercream leaf (although they are cute just as they are!)

Here they are!  You may like to sprinkle a few crushed walnuts or pecans on top!

Thanks for stopping by the Blog everyone!  Now go make some of that good Pumpkin Spice Cake!! MMMMMMMMMMMMMMMMM……

Category: Blog Tutorials, Everything Else, Fall, Seasonal & Holiday


  1. cook-e says: #1

    Hi Melissa, did you use the 15oz. or the 30oz pumpkin pure or the pie filling?

  2. Melissa Diamond says: #2

    Hi! I need to clarify that in the recipe–it is 15 oz. We used a can of Libby’s brand pure pumpkin puree

  3. cook-e says: #3


  4. NATALIE MEDRANO says: #4

    sounds yummy! hwo long do you bake the cupcakes for?

  5. Melissa Diamond says: #5

    Natalie–I would check after 18-20 minutes for doneness. If the dome springs back after touching the center, they are done. You can also insert a toothpick to see if it comes out clean.

  6. Elaine Scotton says: #6

    oh i’m soooo going to make these for the ice rink tomorrow, i may make a few fondant pumpkins for show, but i’ll just put some with pecans and drizzle some caramel sauce on it….hhhmmm, maybe i’ll make some tonight just to make sure they come out right, 😉

  7. Melissa Diamond says: #7

    Elaine- let me know what you think! The caramel sounds goooood! :0)

  8. Sadia Wasim says: #8

    Is there any substitute for pumpkin pie spice? I cant find it here!!

  9. BeBe says: #9

    Hi, I checked out our pumpkin pie spice container and the ingredients listed are, cinnamon, ginger and nutmeg.

  10. 8Oak says: #10

    Melissa, I must share…I made these cupcakes last weekend, and my 10-year-old nephew (who is not the easiest guy to please) pronounced them the “Best.Cupcakes.EVER.” I also made cupcakes from your Apple Spice recipe…topped with cream cheese frosting, caramel drizzle, and candied pecans. They were a big hit with the boy’s Mom. Thanks for making me the hero of the weekend :)

  11. Melissa Diamond says: #11

    @80ak~ I’m so happy to hear that! I love these recipes for the fall too–thanks so much for your feedback! xoxo

  12. cake it is says: #12

    I am so going to make this. It’s really lovely and I just love autumn season and to me, this makes it.

  13. Donna VerLinden says: #13

    Do you have adjust the cake mix because it use to 18.75 and now its 15.75?

  14. BeBe says: #14

    Hi Donna,
    Yes, originally the recipe used a cake mix with 18.25 ounces. You can whisk in 4 to 6 Tablespoons flour until the mix equals 18.25 oz. and that will give you the same quantity cake batter as the original recipe. This is the recommendation of Anne Byrn, the author of The Cake Doctor Books.

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