Lizzie’s Pumpkin Chocolate Cupcakes

by epi on February 17, 2012

Simple and scrumptious, these fudgy, moist cupcakes will be a huge hit (and for those watching their calories, they come in at around 130 calories per cupcake – based on a yield of 18 medium-sized cupcakes).


  • Moist Devil’s Food Cake Mix (I use Duncan Hines)
  • 1- 15 oz. can of Condensed Pumpkin (you can also use pumpkin spice mix for a more flavorful treat)


  1. Preheat oven to 400 degrees F.
  2. Mix the cake mix and the can of pumpkin with an electric mixer until smooth. Batter will be extremely thick, unlike regular cake batter. This is normal.
  3. Set paper cupcake liners in your cupcake pan.
  4. Drop large spoonfuls of the batter into the cupcake molds. I try to make mine even, they usually fill the mold about two thirds, to three quarters of the way full.
  5. Bake in oven for 20 minutes or until a toothpick inserted into the middle comes out clean.

This recipe also freezes well!

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