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+ servings

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
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 24 - 26 cupcakes
Calories 142 kcal
Author Tiffany Bendayan


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


  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*
Fat 6g9%
Saturated Fat 1g6%
Cholesterol 21mg7%
Sodium 172mg7%
Potassium 27mg1%
Carbohydrates 20g7%
Sugar 10g11%
Protein 1g2%
Vitamin A 50IU1%
Calcium 59mg6%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.