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Pumpkin Pie Cupcakes Recipe

Recipe by: Suzie

"A tasty and quick way to use up extra canned pumpkin pie mix."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook20 m
  • Ready In1 h
  • 1Preheat oven to 350 degrees F (175 degrees C). Grease or line muffin cups with paper liners.
  • 2Mix 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.
  • 3Bake 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.
  • 4Beat 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.
Ingredients
  • 12 servings
  • 316 cals
  • Cupcakes:
  • 1 (18.25 ounce) box yellow cake mix
  • 1 3/4 cups canned pumpkin pie mix
  • 2 eggs
  • 2 teaspoons pumpkin pie spice
  • Frosting:
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup confectioners' sugar
  • 1 teaspoon pumpkin pie spice
Nutrition

Amount per serving ( 5 total)

  • Calories:
    316
    16%
  • Fat:
    12.4
    19%
  • Carbs:
    47.5
    15%
  • Protein:
    4.8
    10%
  • Cholesterol:
    52
    17%

Based on a 2,000 calorie diet

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