Easy Pumpkin Cupcakes made Carton Smart

Easy pumpkin cupcakes can be quickly created with as little as two ingredients. It’s a popular find all over the web – pumpkin puree + spice cake mix = the easiest pumpkin bread, cupcakes, or even cookies that you can imagine. I have tried this before using canned pumpkin, so I thought it would be a great way to put the Pacific Foods Organic Pumpkin Puree to the test.

If you don’t have spice cake mix, you can do this with vanilla or white cake, too. Just add 1 1/2 tsp (more or less to taste) of pumpkin pie spice to the mix.

So why Be Carton Smart?

  • Tetra Pak cartons are made out of 70% paper. The paper is created from regrown trees that are FSC-certified (Forest Stewardship Council), making it a renewable resource.
  • Cartons use 1/3 of the packaging compared to cans.
  • Cartons are space-saving, easy to store, and easy to open. No can openers needed!
  • No preservatives added – the unique packaging preserves the flavor and nutrients of the food.
  • The recyclable packaging results in 60% less landfill waste than cans.
  • The cartons can be re-closed for later use.

Many foods can be found in carton packaging. I received the perfect Thanksgiving mix of products.

carton smart

I am looking forward to introducing these products to my family this Thanksgiving. Now that I have given the pumpkin a taste test, it’s safe to say everything tastes great from a carton! The cartons fit into my cabinets so nicely, too. Storage is a lot more compact with cartons. Storing the cartons gives it a Tetris-like feel in the cabinets.

 photo 1898ca76-3272-4baf-a8df-07abf60e15e3_zps1bf425e9.jpg

Switching as many items as you can to Tetra Pack cartons is an easy way to help the environment. As you can see in the image above, the cartons have a lot of benefits without any sacrifice. They are also easy to carry on-the-go for some drinks and soups you may want to take on the road.

Easy Pumpkin Cupcakes

Yield: 12 cupcakes

Easy Pumpkin Cupcakes

Easy Pumpkin Cupcakes Recipe

Super quick and easy pumpkin cupcakes using cake mix and pumpkin puree. 

Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes


  • 15.25 oz Cake mix, I used funfetti
  • 16 oz Pacific Foods Organic Pumpkin Puree


  1. Mix all ingredients together well
  2. Fill lined cupcakes and bake for 19-23 minutes
  3. Top with your favorite frosting

Nutrition Information:



Serving Size:

1 cupcake

Amount Per Serving: Calories: 148Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 264mgCarbohydrates: 33gFiber: 2gSugar: 17gProtein: 2g

Nutrition facts are an estimate only.

Did you pin this recipe?

Please save a photo to your Pinterest boards!

If you’d like to frost your cupcakes, allow me to recommend our favorite cream cheese frosting recipe. A whipped cream frosting would be delicious, as well. You can add chocolate chips, white chocolate chips, or maybe even butterscotch chips to this cupcake recipe. Get creative and see what tastes best. Be sure to let us know in the comments what you come up with.

Easy pumpkin cupcakes

More Pumpkin Recipes to Try this Year:

Follow #CartonSmart on Pinterest to get more ideas.

Tweet @CartonSmart with your recipe creations.

How can you be #CartonSmart this holiday season? Which canned ingredient could you swap out from canned to carton?

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  1. Thanks for the great easy recipe. I prefer cartons too. For me they are easier to open and stack better in the pantry. I also love that these cartons are recycled.

  2. Goodness gracious, those pumpkin cupcakes look amazing! And that new camera photography of yours looks pretty stunning, too 🙂

    I’m pretty sure my family buys this brand, at least in the chicken stock. It looks very familiar!

  3. You know I love any sort of easy recipes that get me out of the kitchen in a hurry and taste good. Those look delicious!

  4. I always buy soup broth in the carton and now you’re going to have me looking to see what else I can find in cartons.

  5. Oh my! I LOOOVE Pacific brand for their broths in boxes, but I did NOT know they made pumpkin and cranberry sauce! MUST HAVE!! Thanks for clueing me in!

    1. I put the frosting in a plastic bag and cut the corner off. Squeezed it out from there. Trust me, they don’t all look like that one! LOL Took me a few tries to get a decent one!

  6. i would LOVE to be done with cans entirely! i haven’t seen cranberry sauce in cartons, but will look for them. my 8 year old would eat that out of the package with a fork if i let her

  7. This looks like such delicious Pumpkin Cupcakes. I am a cupcake fan, and this would make a great dessert for Thanksgiving. I like that it is homemade and uses healthy pumpkin mix!

  8. Not sure if my comment showed up. These cupcakes look good! I want to make some for Thanksgiving! Thanks for the idea!!

  9. I love the flavor of pumpkin spice, so I know I am going to love this recipe. You can’t beat the simplicity of using pumpkin purée and boxed spice cake. Thank you sharing the recipe with us.

  10. Wow, I think it’s a great idea to switch from cans to cartons. We can swap out the canned cranberry sauce and canned chicken broth for the carton of Jellied Cranberry Sauce and the carton of Chicken Stock. Thank you for sharing this super easy pumpkin cupcake recipe.

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