Easy Pumpkin Marble Cupcakes Recipe posted by Something Swanky Pin Share Tweet Email Jump to Recipe SomethingSwanky is reader-supported. When you buy through links on our site, we may earn an affiliate commission at no extra cost to you. As promised yesterday, EASY Pumpkin Marble Cupcakes!!! Yesterday’s pumpkin marble cake is seriously incredible, no doubt. I love every little bit of it, and if you haven’t had a chance to check it out– make sure you click over and visually gobble up a slice! But sometimes there’s just not time enough in a day to make a full-blown, from-scratch, layered cake. Right? That’s what I love about this cupcake recipe. For the cupcakes (minus the frosting), you literally only need three ingredients! And two of those ingredients are cake mixes! How much easier does it get?? And I used this chocolate frosting recipe (because I’m obsessed with it), but if you’re short on time, you could whip a can of store-bought chocolate frosting (just to make it extra fluffy) and still come out alright. Simple, quick, and delicious– these pumpkin marble cupcakes are a great recipe to keep on hand for Fall or any time of year that you’re craving that pumpkin, chocolate-y goodness!! Continue to Content Easy Pumpkin Marble Cupcakes Yield: approximately 30 cupcakes Print Ingredients 3 15-ounce cans pumpkin puree (NOT pumpkin pie filling) 1 box yellow cake mix 1 box devils food cake mix optional: 1 tsp pumpkin pie spice 1 recipe Best Ever Chocolate Frosting or 1 can store-bought chocolate frosting Instructions Preheat oven to 350ºF. Prepare 2 muffin tins by lining with cupcake liner and lightly spraying with nonstick cooking spray. In a large mixing bowl, mix together 1 1/2 cans of pumpkin puree with the yellow cake mix until smooth batter forms. Add the pumpkin pie spice if desired (I like to add it; I think it tastes more "pumpkin-y"). Scoop approximately 2 tbsp of batter into each of the prepared cupcake tins (you'll probably have enough batter left to make 6-8 more cupcakes). In a large mixing bowl, mix together the remaining 1 1/2 cans of pumpkin puree with the chocolate cake mix until smooth batter forms. Scoop approximately 2 tbsp of batter into each of the prepared cupcake tins, over the pumpkin batter. Use a knife to gently swirl each cupcake. Bake for 20 minutes or until toothpick inserted comes out clean. Let cool completely. Spread chocolate frosting over each cupcake. Store in an airtight container for up to 3-4 days. Have you made a Something Swanky recipe? Post it on Instagram and tag me @somethingswanky or use the hashtag #somethingswankyrecipes. I’d love to re-post! Be sure to also follow me on Facebook, Pinterest, Twitter, YouTube, and in the Something Swanky Dessert Recipes Facebook group! Recommended Pins: Pumpkin Butterscotch Cupcakes with Biscoff Marshmallow Buttercream Cinnamon Streusel Pumpkin Cupcakes Pumpkin Nutella Cupcakes Favorite Pumpkin Cupcakes Pumpkin Cupcakes with Caramel Cream Cheese Frosting Pumpkin Cheesecake Cupcakes with Salted Caramel Sauce Pumpkin S’mores Cupcakes Turtle Pumpkin Cookie Cups Best Ever Chocolate Frosting
I don’t have a tutorial, but all I did was pipe it on using a zip top bag (snipped corner), and then spread the frosting with an offset spatula, running the blade around the outside edge for the final effect 🙂 Reply
You can sure tell it’s pumpkin season! This looks sinfully delicious. Your cupcakes came over on my Bloglovin feed and I’d love it if you would share it at my Tuesday link party, Tickle My Tastebuds . Cheers, Lori Reply
Just to clarify… is the pumpkin substituting for the eggs, water and vegetable oil or do you still mix the cake mix with those ingredients too? Reply
