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3 Ingredient Pumpkin Spice Cupcakes

These are so moist, chewy, and delicious. Plus, you can make them so easily. Not to mention, it's vegan.

4.5 · 9 reviewsRecipe card by hipbonezEditorial by recipesvibrant · Updated October 15, 2026
Low ProteinVeganLow CholesterolHealthyWinterThanksgiving
3 Ingredient Pumpkin Spice Cupcakes

Total time

32 min

Servings

1

Calories

196.8

Category

Dessert

These 3-ingredient pumpkin spice cupcakes are the ultimate shortcut to autumn flavor, perfect for beginner bakers needing a quick crowd-pleasing dessert. With a dense, moist crumb and authentic seasonal aromatics, they are an effortless way to satisfy your sweet tooth without complex measurements.

Ingredients

Makes 1 serving

  • 2 pumpkin
  • 2 vanilla

Method

  1. Preheat oven to 350 degrees.

  2. Combine all ingredients in a large bowl for 2 minutes. Contents will be VERY thick. (Electric mixer may be used.).

  3. Line muffin tin with paper cups.

  4. Fill 2/3 full with batter.

  5. You may add a 1/4 cup of water to make it easier to stir.

  6. Bake 22 to 24 minutes.

  7. Optional: sprinkle tops with cinnamon sugar before placing in oven if you don't use frosting.

Cook's notes

  • Because the batter is intentionally thick, use a high-quality electric hand mixer to ensure the pumpkin puree and cake mix are fully emulsified.
  • If you prefer a lighter, muffin-like texture, incorporate the suggested quarter-cup of water gradually until the batter reaches a pourable consistency.
  • To ensure an even bake, rotate your muffin tin 180 degrees halfway through the 22-minute bake time.
  • Use parchment paper liners rather than standard paper ones; the moisture in the pumpkin can sometimes cause these cupcakes to stick to thin wrappers.

Easy swaps

  • Instead of Canned Pumpkin Puree, use Butternut Squash PureeOffers a nearly identical consistency and a slightly sweeter, milder flavor profile.
  • Instead of Vanilla Cake Mix, use Spice Cake MixIntensifies the autumn profile if you want a bolder, more traditional pumpkin pie flavor.
  • Instead of Water, use Unsweetened Almond MilkAdds a subtle creaminess to the batter compared to using plain water.
  • Instead of Standard Paper Liners, use Silicone Muffin CupsExcellent for repeated use and ensures the dense batter releases perfectly every time.

Frequently asked

Why is my batter so thick?

This recipe uses a concentrated ratio of pumpkin to dry mix to achieve a rich, dense texture, which is why the batter will appear much thicker than a traditional boxed cake batter.

Can I frost these cupcakes?

Absolutely; due to the simple nature of the base, a classic vegan cream cheese frosting or a simple cinnamon-sugar glaze pairs perfectly.

How do I know when they are finished baking?

Insert a toothpick into the center of the largest cupcake; if it comes out clean or with just a few moist crumbs, they are ready to pull from the oven.

Is it possible to use fresh pumpkin instead of canned?

Yes, but ensure your fresh puree is well-strained of excess liquid so the final cupcake texture does not become gummy or overly wet.

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