Autumn Leaves and Pumpkins Please

A perfect fall dessert to share with your friends and family!


Alexis Grimaldo

Moist Pumpkin Cupcakes with a memorizing glaze.

By Alexis Grimaldo, Design Editor


  1. Yellow Cake Mix
  2. A 29 oz of pumpkin puree
  3. 1 Tablespoon of pumpkin spice or cinnamon
  4. Cupcake pan or mini bundt cake pan
  5. Nonstick baking spray


  1. Preheat oven at 350 degrees
  2. Pour cake mix into mixing bowl without the ingredients that go with it (no eggs, water, butter, or oil should be added).
  3. Scoop all pumpkin puree out of can into mixing bowl.
  4. Add the tablespoon of cinnamon or pumpkin spice
  5. Mix batter until blended well together and has a nice consistency.
  6. Spray each circle in pan two to three times for use removal after baked.
  7. Scoop batter into the circles 2/3’s of the way as evenly as you can.
  8. Place pan into oven for 15 minutes and eyeball it to see if it’s done.
  9. Take pan out of oven and you should be able to easily take out of the pan. For the bundt pan, know that what you see at the top is actually the bottom. When you take the cake out, flip it over and that’s the top.
  10. Let them cool down and if you want you can add a light glaze on top.
  11. Enjoy with your friends and family!