No shade to Sandra Lee but I am not typically one for semi-homemade cooking and baking. I never say never, though. Sometimes, shortcuts come in handy and these cupcakes are an example. I used :gasp: boxed yellow cake mix, canned pumpkin, and just two other simple ingredients to make these pumpkin cupcakes and the yield is fourteen dense, moist, bright orange little bursts of tastiness that were promptly topped with a fully homemade caramel sauce. These cupcakes look a bit like muffins since they have pretty crests billowing out of their liners and are glazed rather than frosted. When you taste them, though, there is zero confusion. The batter smells SO good and since this is an egg-free dish, I see no reason not to lick to bowl. If, for some strange reason, you and your group don’t finish these in one day, you can store the cupcakes and caramel sauce in the fridge for up to a week with no problems. I don’t foresee them lasting quite that long, though. 🙂 Speaking of Sandra Lee, have y’all seen this Kwanzaa cake video? I could not get over how ridiculous it is!
Anyway, I’d love your feedback on these cupcakes so please let me know what you think in the comments section below. Thanks for reading!
P.S. I am fairly new to working with pumpkin but have a few other recipes up on the blog. Check them out below to get your Fall fix.
- 1 box yellow cake mix
- 15 ounces canned pumpkin
- 3 tablespoons butter melted
- 1/2 cup milk I use unsweetened almond milk.
- Preheat oven to 350 degrees. In a large bowl, mix together pumpkin, nutmeg, cake mix, and butter. Add milk and mix until a thick batter is formed.
- Spoon batter into lined cupcake tins and bake for eighteen minutes. This would be a good time to make the caramel sauce.
- Cool cupcakes completely then poke four or five holes in each.
- Drizzle with warm caramel glaze and serve.