Two Ingredient Pumpkin Spice Cupcakes

My Chief Culinary Consultant is aptly named because he spent 38 years in the Fire Service, 22 years as a Chief.  The Culinary Consultant part comes from the fact that he is always on the look-out for interesting recipes and is a ready and willing taste-tester! 

He did this long before this blog was even in my mind. Newspapers, magazines, TV he is always looking and listening when the conversation turns to food!  It was on the Tennessee Mornings TV show recently the Chief heard them talking about cupcakes made with only 2 ingredients. 

When he told me about it he wasn’t sure what the 2 ingredients were, but he was quite sure they were making cupcakes with only 2 ingredients!

I did some quick cyber-sleuthing and sure enough, 2 ingredients can be turned into cupcakes.  Although one of those “ingredients” turns out to be a cake mix, it is still impressive.  Several of the recipes I found suggested a yellow cake mix and one can of pumpkin. 

I decided on a Duncan Hines Spice Cake mix to blend with one can of pumpkin.  Not pumpkin pie mix — just plain pumpkin.

The amounts in this picture happen to be “half” the cake mix and half the pumpkin because I only wanted to make 6 cupcakes.  One full cake mix and 15 ounces of pumpkin will make 12 cupcakes. 

I blended mine by hand, although next time I will use the mixer.  I noticed that I had a few bits of cake mix that I didn’t get mixed well.  It didn’t hinder the final cupcake but an electric mixer will do a better job.

These cupcakes go together so fast and easy.  When the pantry isn’t stocked with flour, sugar, oil, eggs, vanilla, baking powder, butter, milk, and pumpkin …. cupcakes can still be made with just 2 ingredients!  This is also a great recipe when baking with kids!

The cupcakes are baked 25 to 30 minutes.  (My cupcake tin sure looks cruddy, but actually, it is just old!) I baked mine for 30 minutes and they turned out just right.

The cake is very moist, a little dense, and totally delicious.  A little powdered sugar is enough to sprinkle on the top.  Or you can crank ’em up a notch …

A cream cheese frosting and crushed sugared pecans will put these cupcakes over-the-top! I like over-the-top.  Oh, but wait … there’s more!

These exact two ingredients also make awesome Pumpkin Spice Cookies.  I used the same batter dropped by teaspoon on to a baking sheet.  I baked them for 15 minutes.  Topped with a dollop of cream cheese frosting and the rest is culinary history!  Yum!

VIEW recipe and PRINT from my Tasty Kitchen Recipe Box.

Here are a few recipes I bookmarked this week.  So many recipes … so little time!

Sharp Cheddar Cheese Crackers by none other than Joy The Baker

Salted Caramel Apple Cheesecake DIP!  Browned Eyed Baker is at it again!

Have a beautiful weekend and happy cooking!
~ Blessings, Catherine

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3 thoughts on “Two Ingredient Pumpkin Spice Cupcakes”

    • Mother says “Cheryl doesn’t trust you!” after the apple soup fiasco! No eggs – only pumpkin, the cupcakes are dense but so delicious! The cookies were good too! Just make sure you bake them long enough to be nicely brown and done in the middle.

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