Delicious Pumpkin Pie Cupcakes

These Pumpkin Pie Cupcakes taste amazing. 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 basically 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

As a mom and a chef, it’s kind of frustrating 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 it 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 to 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. Personally, 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.

5 from 1 vote

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Pumpkin Pie Cupcakes

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

 

These Pumpkin Pie Cupcakes taste amazing. Delicious cake filled with pumpkin pie and topped with toasted crust. Perfect for fall or Thanksgiving!

Course: Dessert

Cuisine: American

Servings: 24 - 26 cupcakes

Calories: 142 kcal

Author: Tiffany Bendayan

Ingredients

• 1 Pumpkin Pie thawed
• 1 tub Cool whip thawed
• 1 box Yellow Cake Mix
• 1/2 Cup Oil
• 1 Cup Water
• 3 Eggs

US Customary - Metric

Instructions

1. Preheat oven to 350 Degrees F
2. Place a muffin pan inside a cookie sheet and lined them with cupcake papers
3. In a bowl, place the cake mix, oil, water and eggs and mix them throughly with a whisk
4. Using an ice cream scoop, take out balls of the Pumpkin Pie filling. Leave the crust intact
5. Spoon a little of the cake batter inside each cupcake paper
6. Drop in Pumpkin balls on top and cover with the remaining batter
7. 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)
8. Remove cupcakes from the oven and let them cool in a baking rack
9. Cut the pumpkin pie crust into little pieces
10. When they are completely cool top with cool whip and pumpkin pie crust crumbles
11. Refrigerate until ready to serve

Nutrition Facts

Pumpkin Pie Cupcakes

Amount Per Serving

Calories 142 Calories from Fat 54

% Daily Value*

Total Fat 6g 9%

Saturated Fat 1g 5%

Cholesterol 21mg 7%

Sodium 172mg 7%

Potassium 27mg 1%

Total Carbohydrates 20g 7%

Sugars 10g

Protein 1g 2%

Vitamin A 1%

Calcium 5.9%

Iron 3%

* Percent Daily Values are based on a 2000 calorie diet.

And here’s a video that will show you the process step by step :

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