2-ingredient pumpkin cupcakes with cake mix

These pumpkin cupcakes couldn’t be easier, and they couldn’t be YUMMIER!  Just TWO ingredients.  Can you believe it?

For these pumpkin cupcakes, simply mix one can of pumpkin with a box of spice cake mix.  Our Pinterest friend Jennifer says she prefers Carrot cake – so either one will work nicely.  No oil or eggs are necessary.  Prepare the cake or cupcakes per box instructions.  The batter is very thick, but don’t worry; they bake up well.  Plus, they’re more nutritious and lower in fat than regular pumpkin cupcakes.

For the frosting, I used Cool Whip Frosting (cream cheese flavor), and piped it on with a Wilton 1M tip, which I got for half price at Michaels Craft Stores with their coupons app.  A mini Nilla Wafer is the crowing glory.  :)

To save even more money on this, make your own pumpkin puree from fresh pumpkins.  Or, buy it at ALDI.  It’s just $.99 this season!

View more Mommysavers Pumpkin Recipes.

2-ingredient pumpkin cupcakes