These Pumpkin Pie Cupcakes taste amazing. A delicious cake filled with pumpkin pie and topped with toasted crust. Perfect for fall or Thanksgiving!
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Pumpkin Pie Cupcakes
Oh, this cupcake is so delicious! I can’t believe how well these turned out.
Have you ever had a Pumpkin Pie Cupcake? It’s a pie inside a cupcake. Although this recipe sounds very difficult to make and it seems like it would take hours of intensive labor, it is quite the contrary!
The inspiration for these Pumpkin Pie Cupcakes is my picky 6-year-old. She loves cupcakes but is afraid to try new things. As a mom and a chef, it’s kind of frustrating to make her try out new flavors and textures. Since I knew she wouldn’t eat a pumpkin pie I hid it inside a cupcake.
She loved it of course and I did too! It turned out so well that I made extra to serve on Thanksgiving for all the guests.
Thanksgiving is a new Holiday for me, I’ve been living in the States for 12 years but I am new at hosting the event. A couple of years ago, I decided to embrace the American culture by cooking a Thanksgiving feast.
Since then, it has become a family tradition that I hope will pass on to my daughters. My whole family lives in Venezuela and sometimes it’s sad when we can’t be together to celebrate special holidays like I did when I was a child.
That’s why want to instill that family closeness and tradition in my girls and when they grow up, I hope they do the same with their children.
Now back to the pie, yes I am hungry. The combination of textures between the smooth and silky pumpkin pie, the creaminess of the cool whip, and the saltiness of the crust is amazing. They make a perfect marriage and if you eat them the next day, they will taste even better.
They make a perfect marriage and if you eat them the next day, they will taste even better. I couldn’t resist.
I hope you can try this delicious Pumpkin Pie Cupcakes at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
Pumpkin Pie Cupcakes
Ingredients
- 1 Pumpkin Pie thawed
- 1 tub Cool whip thawed
- 1 box Yellow Cake Mix
- 1/2 Cup Oil
- 1 Cup Water
- 3 Eggs
Instructions
- Preheat oven to 350 Degrees F
- Place a muffin pan inside a cookie sheet and lined them with cupcake papers
- In a bowl, place the cake mix, oil, water and eggs and mix them throughly with a whisk
- Using an ice cream scoop, take out balls of the Pumpkin Pie filling. Leave the crust intact
- Spoon a little of the cake batter inside each cupcake paper
- Drop Pumpkin balls on top and cover with the remaining batter
- Bake for 20-25 minutes or until the tops are brown. While the cupcakes are baking place the Pumpkin Pie crust in the oven as well until browned (25-30 minutes)
- Remove cupcakes from the oven and let them cool in a baking rack
- Cut the pumpkin pie crust into little pieces
- When they are completely cool top with cool whip and pumpkin pie crust crumbles
- Refrigerate until ready to serve
Nutrition
And here’s a video that will show you the process step by step :
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Mini Pumpkin Pie Bundt Cakes
Pumpkin Cheesecake Brownies
Pumpkin Walnut Sticky Buns
My picky eating boys will not try pumpkin pie at all – but am certain I could slide this into a cupcake and they would gobble it up! What a great idea! And thanks for sharing that coupon #client
Thanks for stopping by Stephanie! your picky boys sound a lot like my girls!