Pumpkin Pie Cupcakes

October 12, 2011

Spiced Pumpkin Cupcakes

Super moist pumpkin pie cupcakes with an irresistible topping of fluffy, creamy cream cheese frosting.

And the best part about this recipe? Pre-made pumpkin filling. Skip the hassle of shopping for half a dozen spices and reach for the can. It tastes just as good and you’ll have these babies whipped up in no time.


Pumpkin Pie Cupcakes

Spiced Pumpkin Cupcakes



Pumpkin Pie Cupcakes

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 30 cupcakes 1x


  • 2 2/3 cups all-purpose flour
  • 2 tsp. baking soda
  • 2 tsp. baking powder
  • 1 (15 oz.) can pumpkin pie mix
  • 1 cup sugar
  • 1 cup packed light brown sugar
  • 1 cup canola or vegetable oil
  • 4 large eggs


  1. Preheat the oven to 350°F. Line cupcake pans with paper liners.
  2. In a medium bowl, sift together the flour, baking soda, and baking powder.
  3. In the bowl of an electric mixer, blend together the pumpkin pie mix, granulated sugar, brown sugar and oil.
  4. Add the eggs one at a time, beating well after each addition.
  5. With the mixture on low speed, add the flour mixture in two additions, mixing just until incorporated.
  6. Fill the cupcake liners about three-quarters full.
  7. Bake until the cupcakes are golden and a toothpick inserted into the center comes out clean, 18-20 minutes.
  8. Transfer the pans to a wire rack and let cool for 10 minutes, then remove the cupcakes from the pans and let cool completely.
  9. Top with a creamy cream cheese frosting. Dust with cinnamon.


  • Serving Size: One cupcake


Spiced Pumpkin Cupcakes 5



Jane Ko is the Austin blogger behind A Taste of Koko, Austin's top food and travel blog featuring the hottest restaurants and weekend getaways. Jane has been a speaker at South by Southwest (SXSW), Texas Conference for Women, BlogHer, and more on entrepreneurship and social media. She lives in Austin Texas with her dog and cat.


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