3 Ingredient Pumpkin Spice Cupcakes

hipbonez's Note:

These are so moist, chewy, and delicious. Plus, you can make them so easily. Not to mention, it's vegan.

• Total Time: 32 mins
• Prep Time: 10 mins
• Cook Time: 22 mins

Ingredients:

Serves: 24-30

Yield: 1.0 cupcake

• 2 (18 ¼ ounce) packages Duncan Hines Moist Deluxe Spice Cake Mix
• 2 (15 ounce) cans pumpkin
• 2 teaspoons vanilla

Directions:

1. Preheat oven to 350 degrees.
2. Combine all ingredients in a large bowl for 2 minutes. Contents will be VERY thick. (Electric mixer may be used.).
3. Line muffin tin with paper cups.
4. Fill 2/3 full with batter.
5. You may add a 1/4 cup of water to make it easier to stir.
6. Bake 22 to 24 minutes.
7. Optional: sprinkle tops with cinnamon sugar before placing in oven if you don't use frosting.

Reviews

[The Art Teacher]

These were the easiest best things EVER!!!

[vegan chef lena]

delicious! very, very easy to make and a hit with my non-vegan coworkers.

[Linorama]

These are so simple and delicious! They are a little heavy - - somewhere between a muffin and a cupcake, and that's the only reason for 4 stars instead of 5 -- we're more cake people than muffin people. I make a half batch at a time and to that add 6 T. soymilk and 1/4 tsp. salt. They are good right away, but really fabulous after a day or two. I don't use frosting - they're sweet enough as is. I've made them twice in 2 weeks, they're that good!