Pumpkin Pie Cupcakes recipe

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Ingredients

1 (18.25 ounce) box yellow cake mix
1 ¾ cups canned pumpkin pie mix
2 eggs
2 teaspoons pumpkin pie spice
1 (8 ounce) package cream cheese, softened
¼ cup confectioners' sugar
1 teaspoon pumpkin pie spice

Nutrition Info

315.7 calories
carbohydrate: 47.5 g
cholesterol: 52.4 mg
fat: 12.4 g
fiber: 3.8 g
protein: 4.8 g
saturatedFat: 5.2 g
servingSize: -
sodium: 432.1 mg
sugar: 21.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease or line muffin cups with paper liners.

  2. Mix yellow cake mix, pumpkin pie mix, eggs, and 2 teaspoons pumpkin pie spice together in a bowl until batter is well mixed. Fill muffin cups, about 1/4 cup per cupcake, with batter.

  3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 18 minutes. Cool cupcakes in tin for 5 minutes before transferring to a wire rack to cool completely.

  4. Beat cream cheese, confectioners' sugar, and 1 teaspoon pumpkin pie spice together in a bowl using an electric mixer until frosting is fluffy, spoon onto each cupcake.

Recipe Yield

12 cupcakes

Recipe Note

A tasty and quick way to use up extra canned pumpkin pie mix.

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