Pumpkin spice cupcakes? Yes, please. Pumpkin spice cupcakes with cream cheese frosting? Now, you're talking. Our Spiced Pumpkin Cupcakes are pillowy-soft, loaded with tangy-yet-sweet cream cheese and topped with sugar pecans. With a treat this irresistible, it's easy to see why pumpkin season is a cult favorite. From holiday get-togethers to fall bake sales, our Spiced Pumpkin Cupcakes are always a hit.
Spiced Pumpkin Cupcakes
- Prep Time 40 min
- Total 1 hr 35 min
- Servings 24
- Ingredients 9
Ingredients
- 1/2 cup finely chopped pecans
- 3 tablespoons sugar
- 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
- 1 cup canned pumpkin (not pumpkin pie mix)
- 1/2 cup water
- 1/3 cup vegetable oil
- 4 eggs
- 1 1/2 teaspoons pumpkin pie spice
- 1 tub (16 oz) Betty Crocker™ Rich & Creamy Cream Cheese Frosting
Instructions
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Step1Heat oven to 350°F (325°F for dark or nonstick pan). Place baking cups in each of 24 regular-size muffin cups.
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Step2In heavy 8-inch nonstick skillet, cook pecans and 2 tablespoons of the sugar over low heat about 8 minutes, stirring constantly, until sugar is melted. Spoon and spread pecans onto sheet of waxed paper. Sprinkle with remaining 1 tablespoon sugar; toss.
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Step3In large bowl, beat cake mix, pumpkin, water, oil, eggs and pumpkin pie spice with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full).
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Step4Bake 19 to 24 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
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Step5Frost cupcakes with frosting. Sprinkle edge of frosted cupcakes with pecans; press lightly into frosting. Store loosely covered.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
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