Let’s take a little trip down memory lane, shall we? Back in the early days of the blog, I blogged about pumpkin spice cookies a lot. I shared a popular internet recipe for pumpkin spice cookies (does anyone know where it actually originated?) when I was about one month into blogging and have made countless batches of the cookies since. They are Ryan’s all-time favorite cookie (he’s clearly easy to please), so when fall rolls around, we make them nearly every single weekend. I wish I was lying.
Recently, Ryan attended a teambuilding cookout with several of his coworkers on a Friday afternoon. He arrived home and immediately told me that someone at the cookout made his favorite pumpkin spice cookies into cupcakes. I was surprised, but more surprised that we’d never thought to make the cookies into cupcakes in the 6+ years we’ve been making them! Ryan swore the density and taste was exactly the same, so I figured why not take the exact cookie recipe and put the dough into cupcake liners and give it ago?
As it turns out the two-ingredient pumpkin spice cookie recipe also works well as muffins (just leave off the icing in the recipe below) and cupcakes! And I’d venture to guess you could make a pumpkin spice loaf out of the recipe as well if you cook everything a bit longer. So versatile and so darn easy!
I topped our cupcakes with a simple homemade sweet cinnamon buttercream icing because everything is better with buttercream.
Please don’t skip this step because the cinnamon buttercream icing totally took the cupcakes up a notch. Ryan may or may not have caught me squeezing icing out of the decorating bag right into my mouth. I am not even kind of ashamed because I swear you’ll do the same thing, too, if you whip up a batch in your kitchen. (And please don’t laugh too hard at my sorry attempt at decorating these cupcakes with “pretty” icing. Pinterest, please teach me your ways.)
- 1 box spice cake mix
- 1 15-ounce can pumpkin
- Preheat oven to 350 degrees and line a muffin tin with muffin liners.
- Stir spice cake mix and pumpkin together until a thick batter emerges and the spice cake mix is completely mixed into the pumpkin.
- Spoon batter into muffin tins and bake for approximately 15 minutes or until a toothpick inserted into cupcake comes out clean.
- Allow to cool and top with cinnamon buttercream icing (recipe below).
Cinnamon Buttercream Icing
- 1/2 cup butter, softened
- 2 cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 1/4 teaspoons cinnamon
- In a large bowl, beat softened butter until creamy. Slowly add powdered sugar, a little bit at a time.
- Add milk and vanilla extract and continue to mix. Add cinnamon and mix until fully incorporated into the icing.
(Note: You may want to double the buttercream recipe if you like a larger icing-to-cupcake ratio like me!)
Oh and don’t feel bad if you can’t stop eating these cupcakes. I made them at our house on Sunday afternoon and they’re already gone. Can’t stop, won’t stop!
And here’s a quick recipe video so you guys can see for yourself just how easy this recipe is to make for your next festive fall party!
More Pumpkin Recipes