Pumpkin Spice Filled Cupcakes

Patricia Kutchins


These are light and refreshing. Perfect for a crisp autumn day!

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★★★★★ 4 votes
20 Min
25 Min

Blue Ribbon Recipe

Notes from the Test Kitchen:
The filling inside these spice cupcakes is light and fluffy! The pumpkin flavor is perfect in these treats. Sweetened pecans add a little bit of crunch. All these flavors will definitely put you in a holiday mood.


1 box
spice cake mix (bake with ingredients on box)
8 oz
whipped cream cheese
15 oz
canned pumpkin
8 oz
Cool Whip, thawed
1/2 c
powdered sugar
1/2 tsp
pumpkin pie spice
1/2 c
chopped pecans
1/3 c
2 Tbsp


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1Mix spice cake with ingredient on box. Line 24 cupcake cups with paper and fill each one with batter.

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2Bake at 350 degrees for about 25 minutes.

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3While cupcakes are baking, make the filling. Mix the softened cream cheese with the pumpkin.

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4Add the powdered sugar.

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5Add the pie spice.

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6Lastly, add the Cool Whip and beat until totally mixed. The Cool Whip should be thawed before using. Set this filling aside.

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7Melt 2 tbsp butter in small fry pan.

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8Add the chopped pecans and sugar. Stir until coated. Keep your eye on this for about 3-4 minutes, stirring often. When the pecans begin to caramelize, turn off the heat.

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9When cupcakes are baked and cooled, pluck out the center of each cupcake.

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10Pipe the cream filling into the center hole and around the top. Top with crushed sweetened pecans.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Collection: Pumpkin Patch
Hashtags: #pumpkin, #Cupcakes