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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!
Course Dessert
Cuisine American
Keyword pumpkin cupcakes, pumpkin pie cupcakes, thanksgiving cupcakes, thanksgiving desserts
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 24 - 26 cupcakes
Calories 142kcal
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

  • 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

Calories: 142kcal | Carbohydrates: 20g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 21mg | Sodium: 172mg | Potassium: 27mg | Sugar: 10g | Vitamin A: 50IU | Calcium: 59mg | Iron: 0.5mg