Real Recipes From Real Home Cooks ®

pumpkin spice filled cupcakes

★★★★★ 4
a recipe by
Patricia Kutchins
Lake Zurich, IL

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

Blue Ribbon Recipe

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.

— The Test Kitchen @kitchencrew
★★★★★ 4
serves 24
prep time 20 Min
cook time 25 Min
method Bake

Ingredients For pumpkin spice filled cupcakes

  • 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

How To Make pumpkin spice filled cupcakes

  • 1
    Mix spice cake with ingredient on box. Line 24 cupcake cups with paper and fill each one with batter.
  • 2
    Bake at 350 degrees for about 25 minutes.
  • 3
    While cupcakes are baking, make the filling. Mix the softened cream cheese with the pumpkin.
  • 4
    Add the powdered sugar.
  • 5
    Add the pie spice.
  • 6
    Lastly, add the Cool Whip and beat until totally mixed. The Cool Whip should be thawed before using. Set this filling aside.
  • 7
    Melt 2 tbsp butter in small fry pan.
  • 8
    Add 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.
  • 9
    When cupcakes are baked and cooled, pluck out the center of each cupcake.
  • 10
    Pipe the cream filling into the center hole and around the top. Top with crushed sweetened pecans.