Two Ingredient Chocolate Pumpkin Cupcakes

Sharing our favorite pumpkin cupcakes today! These Two Ingredient Chocolate Pumpkin Cupcakes could not be simpler and are perfect for Fall baking.

Pumpkin Cupcakes

Pumpkin Cupcakes

Can’t wait for you to try my simple pumpkin cupcake recipe! Not kidding when I say two ingredients. Take your favorite box mix plus a 15 ounce can of pumpkin puree. Done and done.

Try my Yummy Fall Cupcakes too! Follow Picky Palate on Instagram for daily recipe inspiration.

Pumpkin Cupcakes

Can you handle the difficulty of this?! One cake mix and one can of pumpkin.

How To Make 2 Ingredient Cupcakes

  1. Preheat oven to 350 degrees F. and line 18 cupcake cups with liners.
  2. Beat cake mix and can of pumpkin puree in a stand mixer until well combined. Mixture will be thick. Fill cupcake liners 3/4 full with cupcake batter.
  3. Bake for 25-30 minutes until toothpick comes clean from center. Let cool completely.

Pumpkin Cupcakes

We got so many compliments on these. Such a great cupcake to make when you are in a time crunch!

Pumpkin Cupcakes

To prepare the frosting beat your brown butter with a softened stick of butter along with pumpkin and spices.

How To Brown Butter

  1. Place butter in small saucepan over medium-low heat. Swirl and melt completely. Butter will boil. Continue to swirl and cook until butter turns golden brown and brown bits start forming on bottom of pan. Once butter has a nutty scent and is deep golden brown, remove from heat and transfer to a heat proof bowl. Make sure you spoon out all little black bits from the saucepan. Let brown butter cool at least 15 minutes before using in a cookie recipe.

How To Make Brown Butter Frosting

  1. To prepare frosting, Place 2 sticks of butter into a small saucepan over medium low heat. Once butter is melted, swirl pan occasionally checking color. Once butter is browned, it will smell nutty and be a deep golden brown. Remove from heat and let cool completely to room temperature.
  2. Place remaining stick of softened butter into stand mixer, beating until creamy. Add brown sugar, beating to combine then slowly beat in browned butter until combined. Add pumpkin, cinnamon, nutmeg and slowly add powdered sugar until thick and desired consistency. You can add tablespoons of milk to thin if desired.
  3. Store in an airtight container until ready to frost.

Pumpkin Cupcakes

Add your powdered sugar and beat until nice and thick.

Pumpkin Cupcakes

I used a medium cookie scoop to place dollops of frosting on top of my cooled cupcakes. I am LOVING it!

Pumpkin Cupcakes

Pumpkin Cupcakes

Sprinkle with a touch of cinnamon and enjoy!

Pumpkin Cupcakes

Two Ingredient Chocolate Pumpkin Cupcakes

These chocolate pumpkin cupcakes are so perfectly soft, moist....and only two ingredients in the cupcake portion! Topped with a delicious sweet pumpkin spice frosting.
Course: Dessert
Cuisine: American
Prep Time 10 mins
Cook Time 30 mins
Servings: 18
Calories: 322kcal
Author: Jenny
Cost: 5
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Ingredients

  • 1 Chocolate cake mix of your choice
  • 15 ounce can of pumpkin puree
  • Pumpkin Spice Brown Butter Frosting
  • 3 sticks unsalted butter divided
  • 1/4 cup light brown sugar packed
  • 1/2 cup pumpkin puree
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 2 pound bag powdered sugar plus 2 cups

Instructions

  • Preheat oven to 350 degrees and line 18 cupcake cups with liners.
  • Beat cake mix and can of pumpkin puree in a stand mixer until well combined. Mixture will be thick. Fill cupcake liners 3/4 full with cupcake batter and bake for 25-30 minutes until toothpick comes clean from center. Let cool completely.
  • To prepare frosting, Place 2 sticks of butter into a small saucepan over medium low heat. Once butter is melted, swirl pan occasionally checking color. Once butter is browned, it will smell nutty and be a deep golden brown. Remove from heat and let cool completely to room temperature.
  • Place remaining stick of softened butter into stand mixer, beating until creamy. Add brown sugar, beating to combine then slowly beat in browned butter until combined. Add pumpkin, cinnamon, nutmeg and slowly add powdered sugar until thick and desired consistency. You can add tablespoons of milk to thin if desired.
  • Store in an airtight container until ready to frost.

Nutrition

Calories: 322kcal | Carbohydrates: 73g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 203mg | Potassium: 146mg | Fiber: 1g | Sugar: 62g | Vitamin A: 4740IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 2mg
Keywords: best chocolate cupcake recipe, best pumpkin recipes, chocolate cupcake recipe, chocolate cupcakes, easy pumpkin dessert, pumpkin cupcake recipe, pumpkin cupcakes, two ingredient chocolate cupcakes, two ingredient pumpkin cupcakes

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62 Responses
  1. I was so excited about the idea of only two ingredients that I tried these right away. They did “work” but I wouldn’t really say they were a big success. The frosting was totally yummy, but the cake was pretty dense and took on a gummy mouth feel after a couple bites.

      1. Pam

        Since all the cake mixes I find are now 15.25 ounces (the one in the photo was 18.5) I cut back on the pumpkin (12.35 ounces). They turned out great!!

    1. I had the same issue, I think it was the cake mix I used– I find that this particular brands’ mixes in general turn out kind of gummy, I don’t know why I grabbed that brand :/ My cupcakes looked more like dog poo than cute cupcakes (would make a great gag though!) Going to try these again using the Duncan Hines mix used in this recipe. Keeping my fingers crossed!

    2. Cath

      I wouldn’t normally post a negative comment but I think readers should be aware of various people’s results with this recipe. I agree that it is a super simple recipe. I had hoped it would be one my son in college could make in a hurry. But I have to agree with Madison–they’re unpleasantly gummy. I tried two different brands of cake mix, and two different cans of pumpkin (because some are rather watery). The Duncan Heinz mix had a slightly better flavor, but was still gummy. I even tried mixing in raisins in some, chocolate chips in some, and a baked-on “frosting” of cream cheese and sugar. Nothing makes up for the gummy texture. They’re fast, they’re edible, but I wouldn’t make them again because they pale in comparison to a made-from-scratch muffin. Even making cupcakes with the cake mix makes more sense. Sorry, I have to give these a thumbs down.

  2. Jeanine

    I am putting these on my next-to-bake list! One thing- you wrote brown butter instead of brown sugar in the pictured directions. Thanks for sharing!!

  3. Katie

    I make these all teh time but w/ spice cake mix…..soooo good! You have to try it. I also throw in some mini choc chips. YUMM!

  4. Arlene Claudio

    I’ve made the 2 ingredient cupcakes before. Love them! Now I’m excited to try them with that delicious looking frosting. Can’t wait!

  5. Laura

    Can you taste the pumpkin if you eat just the cake part? I hate pumpkin, but I am wondering if you can actually taste it at all.

  6. Betsy

    Made pumpkin cookies (just the bag kind) used the leftover frosting to make cookie sandwiches with chopped pecans between too!!

  7. I made a very similar recipe that I found on an other blog but my experience was not good. The texture was not good and you couldn’t take the pumpkin at all.

    Can you taste the pumpkin in this version? Also, in it a more dense cupcake?

    I have never been a big pumpkin fan and just recently have been playing around with it in recipes. I am never really quite sure what to expect with it.

    Photos are beautiful and I am totally going to make your frosting recipe!!

  8. Angie

    do i make the cake mix as directed on the back of the box, then add pumpkin? OR just pumpkin and cake mix, no egg,oil, etc…????

    1. Jane

      Just the mix and the can of pumpkin. Mix and put in the cupcake liners. Just follow exactly what she says on there and that’s it! ๐Ÿ™‚

  9. Karalynn

    I’m so excited to try these! One question – did you use the whole batch of frosting, or did you have some left over? I’m going to make a double batch of cupcakes, and am wondering if I need to make a double batch of frosting too. Thanks!

  10. Laura W-A

    Wow! I got a recipe in my box today for pumpkin cupcakes, and I thought “you know, pumpkin chocolate would be better…” So I dud a search and found these! The only mix I have on hand is a Betty Crocker Super Moist which is 15.25 ounces. I guess I should cut back on the pumpkin a bit?

  11. Saicy

    I tried this and it was absolutely amazing i would suggest salted butter but thats just my taste you do whatever you want . This is an amazing recipe. I also would suggest you use a little less brown sugar. Hope it works for all of you and that you enjoy it and my comment helped!!!

  12. Susan

    Whenever I have tried any 2 ingredient cake, it turns out dry. I am an experienced baker-I know my way around a kitchen. I find the 2 ingredient cakes turn out moist and delicious when 3 large eggs and 1C milk is added. Feel free to make the appropriate substitutions if your diet does not allow eggs or milk. I hope this helps others who have experienced 2 ingredient cake disasters!

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