Pumpkin Spice Cupcakes

my favorite time of year!
well, its a close second to summer. 
but you cant make pumpkin cupcakes in summer. 

preheat your oven to 350 degrees

you will need:
box of cake mix (and the fixins)
pumpkin puree
ground cinnamon
ground nutmeg
brewed coffee

this is the coffee i used

for the frosting you will need
one jar of vanilla 
pumpkin creamer
powder sugar

again, this is what i used. 
especially good with a cup of the archer farms coffee

mix the eggs, dry cake, half the can of pumpkin, oil, and coffee. 
i substituted the water with coffee. so however much water it says to add, just use that much coffee
i brewed mine really strong. 

after its all mixed i added cinnamon and nutmeg 
i didnt measure, i just guessed, tasted the batter, and guessed some more
yes, i ate the raw batter, and i didnt die


bake your cupcakes for 8 to 10 min. 
transfer to cooling racks. 

while the cakes are cooling whip up the frosting. 

i was lazy this particular day so i used premade vanilla frosting. 

mix the vanilla frosting, a little of the pumpkin creamer, and some nutmeg. 
the frosting will be runny, thats where the powder sugar comes in. add a little at a time until the frosting is firm again. 



(i forgot to take photos of the frosting process, instead i was photographing this guy)

what a cute kid. 

so, because i lack all evidence of myself frosting the cupcakes we will just assume they were magically frosted by a ghoul, or a genie or whathave you. 

sprinkle with a little cinnamon and drizzle with caramel

or, if you have little kiddies just throw a few candy corns on there and party!


  1. LOVE these! They're my fave! Have to try your icing! :)

  2. Wow, these look amazing! Glad to know I am not the only one that eats raw batter. :)
    Thanks for linking up dear!


Praise be to the name of God for ever and ever; wisdom and power are his.