1. Home >
  2. Recipes >
  3. Pumpkin Cupcakes

Pumpkin Cupcakes

  • Servings: 24
  • Course: Dessert

Reynolds Kitchen Tips

Reynolds Kitchens tip

Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.


  • 24 Reynolds® Foil Baking Cups
  • 1 package (18.25 oz.) yellow cake mix
  • 1 cup canned pumpkin
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup water
  • 1/3 cup oil
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1/2 package (8 oz.) cream cheese, softened
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground ginger
  • 1 package (16 oz.) powdered sugar
  • Ground cinnamon, if desired


Step 1

PREHEAT oven to 350°F. Place Reynolds Baking Cups in muffin pans or on a cookie sheet; set aside.

Step 2

COMBINE cake mix, pumpkin, pumpkin pie spice, water, oil, eggs and vanilla with an electric mixer on medium speed for 2 minutes in a large bowl. Spoon batter into baking cups.

Step 3

BAKE 20 to 23 minutes. Cool.

Step 4

MIX cream cheese, maple syrup, vanilla and ginger together in a medium bowl. Add powdered sugar until well blended. Frost cupcakes. Garnish with ground cinnamon, if desired.

Step 5

REYNOLDS KITCHENS TIP: 1-2 teaspoons of milk may be used to thin icing, if desired.

Back to top


Back to top