Sharing our favorite pumpkin cupcakes today! These Two Ingredient Chocolate Pumpkin Cupcakes could not be simpler and are perfect for Fall baking.
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.
Can you handle the difficulty of this?! One cake mix and one can of pumpkin.
How To Make 2 Ingredient Cupcakes
- Preheat oven to 350 degrees F. 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.
- Bake for 25-30 minutes until toothpick comes clean from center. Let cool completely.
We got so many compliments on these. Such a great cupcake to make when you are in a time crunch!
To prepare the frosting beat your brown butter with a softened stick of butter along with pumpkin and spices.
How To Brown Butter
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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
- 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.
Add your powdered sugar and beat until nice and thick.
I used a medium cookie scoop to place dollops of frosting on top of my cooled cupcakes. I am LOVING it!
Pumpkin Cupcakes
Sprinkle with a touch of cinnamon and enjoy!
Two Ingredient Chocolate Pumpkin Cupcakes
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.