Pumpkin Spice Cake Mix Cupcakes with No Eggs

These Pumpkin Spice Cake Mix Cupcakes with No Eggs are a Fall favorite, made irresistibly moist by substituting eggs with rich canned pumpkin. Each bite is a flavorful blend of Fall spices and pumpkin goodness! Easy to make and even easier to enjoy.

Topped off with a luscious cream cheese frosting that adds a tangy, creamy contrast, these cupcakes are the perfect seasonal treat!

why i love Pumpkin Spice Cake Mix Cupcakes with No Eggs

• Moist Texture: The canned pumpkin keeps the cupcakes extra moist and tender, making each bite melt in your mouth.

• Rich Flavor: The combination of pumpkin and warm spices like cinnamon, nutmeg, and cloves creates a comforting, rich pumpkin flavor that's quintessentially autumn.

• Egg-Free Alternative: Using canned pumpkin instead of eggs is perfect for those with egg allergies, vegans, or anyone who simply ran out of eggs! And the result is fluffy pumpkin cupcakes.

• Easier to Make: The canned pumpkin makes the batter incredibly easy to mix, reducing the need for multiple ingredients without compromising on taste or texture.

• Cream Cheese Frosting: The tangy, creamy frosting perfectly balances the sweetness and spice of these perfect cupcakes with all the Fall flavors.

• Seasonal Delight: These are the best pumpkin cupcakes! They literally taste like fall in a single bite, making them a perfect Fall treat.

• Versatile: This pumpkin treat is great for any occasion—whether it’s a cozy afternoon snack, a festive gathering, or a Thanksgiving dessert.

• Crowd-Pleaser: Great for anyone that loves pumpkin desserts and pumpkin recipes, from kids to adults. Everyone will love this pumpkin cupcakes recipe. Keep scrolling for full recipe.If you're a pumpkin lover, this one's for you.

What you need

Ingredient Notes

• Yellow Cake Mix: Choose your favorite brand. We used Betty Crocker.

• Canned Pumpkin: The canned pumpkin or pumpkin purée replaces large eggs, adding moisture and a subtle sweetness. It’s a great option for those with egg allergies or anyone looking to reduce cholesterol in their baking.If you prefer, you can use real pumpkin puree or homemade pumpkin puree by baking a pumpkin, letting it cool and scooping out the pumpkin.

• Oil or Butter: A small amount of oil or melted butter is often included to enhance the cupcakes' moisture and richness. Choose your favorite based on your preference for a denser (butter) or lighter (oil) texture. We used vegetable oil.

• Pumpkin Pie Spice: Premade pumpkin pie spice is available on the spice aisle of most grocery stores.

• Cream Cheese Frosting: We used canned cream cheese frosting to make a quick and easy recipe.You can use homemade cream cheese frosting, if you prefer.

• Candy Corn Pumpkins: This is a seasonal item which is available at most grocery stores at the end of the Summer and beginning of Fall. If making them off season, you can order them online. The candy corn pumpkins look so cute on top of the cupcakes.

how to make Pumpkin Spice Cake Mix Cupcakes with No Eggs

1. Preheat oven to 350°F. Line muffin pans with cupcake liners. Set aside.

2. In a large bowl, prepare a yellow cake mix according to package instructions but instead of eggs, ¾ cup of pumpkin puree plus 1 teaspoon pumpkin pie spice. You can use an electric mixer on low speed or stir by hand, whichever you prefer.

3. Scoop pumpkin cupcake batter into prepared muffin pans using a muffin scoop, large cookie scoop or spoon. Fill muffin cups up to ⅔ full. Bake for 22-25 minutes or until a toothpick inserted in middle of cupcake comes out clean. Let cool.

4. Place cream cheese frosting in a large piping bag fitted with a 1M pastry tip. Pipe frosting onto cooled cupcakes. Sprinkle with pumpkin pie spice. Place a candy corn pumpkin on top of each cupcake and serve.

Quick Tips

For Best Results: Always use room temperature ingredients.

Mix Gently: When combining the cake mix with the pumpkin, mix just until the ingredients are incorporated. Overmixing can lead to dense cupcakes.

Baking Time: Since the batter might be slightly thicker without eggs, check for doneness a couple of minutes before the recommended baking time. Cupcakes are ready when a toothpick inserted into the center comes out clean.

Cooling: Let the cupcakes cool completely before frosting. Warm cupcakes will melt the frosting, making it runny.

Piping Tip: For a clean and professional look, use a piping bag with a large tip to frost the cupcakes. If you don't have a piping bag, you can use a ziplock bag with the corner snipped off.

Frequently Asked Questions

• Will the pumpkin spice cupcakes still rise without eggs? Yes, the cupcakes will still rise without eggs, though they may be slightly denser. The baking powder in the cake mix helps

• Do I need to adjust the baking time when using no eggs? The baking time might need slight adjustment. Start checking the cupcakes a few minutes before the recommended time on the box. The cupcakes are done when a toothpick inserted into the center comes out clean or with just a few crumbs attached.

• Can I use pumpkin pie filling instead of canned pumpkin? No, pumpkin pie filling is not recommended because it contains added sugar and spices, which could make the cupcakes overly sweet and unbalanced. Stick to 100% pure canned pumpkin for the best results.

• Will the texture be different without eggs? The texture might be slightly denser and more moist compared to traditional cupcakes made with eggs, but they’ll still be delicious and soft.

• How long do these moist pumpkin cupcakes stay fresh? These cupcakes will stay fresh for about 3-4 days if stored in an airtight container at room temperature. If topped with cream cheese frosting, refrigerate them and enjoy within 3-4 days.

• Can I freeze these easy pumpkin cupcakes? Yes, you can freeze the unfrosted cupcakes for up to 3 months. Wrap them individually in plastic wrap and store them in a freezer bag. Thaw at room temperature before frosting and serving.

• What if my cupcakes are too dense or heavy? This could happen if the batter was overmixed or too much pumpkin was used. To avoid this, mix the batter just until combined, and stick to the recommended amount of pumpkin (¼ cup per egg).

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