Pumpkin Cupcakes

Pumpkin Cupcakes

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Katie Wilson


I made this for my sisters wedding rehearsal last year and it was a big hit for both adults and children!


★★★★★ 1 vote

30 Min
20 Min



  • 3 c
  • 1 Tbsp
    pumpkin pie spice
  • 2 1/2 tsp
    baking soda
  • 1 tsp
    baking powder
  • 3/4 tsp
  • 1 1/2 c
  • 3/4 c
    vegetable oil
  • 1/2 c
  • 15 oz
    can pumpkin pie filling
  • 4

  • 1 pkg
    8 oz cream cheese
  • 3/4 c
    unsalted butter, softend
  • 16 oz
    powdered sugar
  • 1 tsp
  • 2 Tbsp
    milk plus more if needed
  • ·
    orange food coloring or paste
  • ·
    colored sugar (orange)
  • ·
    pretzel sticks

How to Make Pumpkin Cupcakes


  1. For Cupcakes:
    Heat oven to 350 degrees.Line cupcake pan with liners. In a medium bowl whisk flour, pumpkin pie spice,baking soda, baking powder, and salt together; set aside. In large bowl beat sugars, vegetable oil, buttermilk, pumpkin filling and eggs on low speed 2 minutes or until combined, Add flour mixture and beat 2 minutes more or until well blended. Divide batter into cupcake pans fill 2/3 full. Bake 18 minutes or until toothpick inserted near center comes out clean. Remove to wire racks and cool completely.
  2. Frosting:
    Beat cream cheese and butter in a large bowl on high 3 minutes or until light and fluffy. Gradually add powdered sugar, vanilla, and milk. Then add your food coloring or paste. Paste works best since it will not cause your frosting to get runny. If you do use food coloring you may need to add more powered sugar. Frost each cupcake I make lines going down the sides of the frosting just like lines on a pumpkin. Then I poke a pretzel stick in the middle for stem. Then sprinkle with colored sugar.

Printable Recipe Card

About Pumpkin Cupcakes

Course/Dish: Cakes

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