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pumpkin spice filled cupcakes

(4 RATINGS)
1.25K Pinches 28 Photos
Delisha avatar
Lake Zurich, IL
Updated on Apr 11, 2025

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

Blue Ribbon Recipe

These pumpkin spice-filled cupcakes are filled with fall flavor and a delicious way to jazz up a box of spice cake mix. Light, fluffy, and velvety smooth, the pumpkin flavor is not overpowering, and the spices are not overwhelming. It's just right. You'll have filling leftover, and it would make a delicious dip served alongside ginger snaps or graham crackers. Sweetened and toasted pecans are buttery and add a nice crunch. All the flavors will put you in the mood for fall. 

— The Test Kitchen
prep time 20 Min
cook time 25 Min
method Bake
yield 24 serving(s)

Ingredients

  • 1 box spice cake mix
  • eggs, per cake box directions
  • oil, per cake box directions
  • water, per cake box directions
  • 15 ounces canned pumpkin
  • 8 ounces whipped cream cheese
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 cup powdered sugar
  • 8 ounces Cool Whip, thawed
  • 2 tablespoons butter
  • 1/2 cup chopped pecans
  • 1/3 cup granulated sugar

How To Make pumpkin spice filled cupcakes

  • Prepare the cake mix following package directions.
    Step 1
    Preheat oven to 350 degrees F. Mix the spice cake with the ingredients on the box.
  • Line the cupcake tins with liners and fill with cake batter.
    Step 2
    Line 18-24 cupcake cups with paper and fill each one with batter.
  • Bake the cupcakes.
    Step 3
    Bake at 350 degrees for about 25 minutes. Then cool.
  • Combine pumpkin filling and cream cheese.
    Step 4
    While cupcakes are baking, make the filling. Mix the softened cream cheese with the pumpkin.
  • Add the powdered sugar.
    Step 5
    Add the powdered sugar.
  • Stir in pumpkin pie spice.
    Step 6
    And then the pumpkin pie spice.
  • Stir in the Cool Whip.
    Step 7
    Lastly, add the Cool Whip and beat until totally mixed. The Cool Whip should be thawed before using. Set this filling aside.
  • Melt butter in a skillet.
    Step 8
    Melt 2 Tbsp butter in a small fry pan.
  • Add chopped pecans and granulated sugar.
    Step 9
    Add the chopped pecans and sugar.
  • Stir until coated.
    Step 10
    Stir until coated. Keep your eye on this for about 3-4 minutes, stirring often.
  • Cool the toasted pecans.
    Step 11
    When the pecans begin to caramelize, turn off the heat and let cool.
  • Cut a hole out of the center of the cooled cupcakes.
    Step 12
    When cupcakes are baked and cooled, pluck out the center of each cupcake.
  • Pipe filling into the cupcakes.
    Step 13
    Pipe the cream filling into the center hole and around the top.
  • Top with the pecans.
    Step 14
    Top with crushed sweetened pecans.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Category: Cakes
Keyword: #cupcake
Keyword: #pumpkin
Keyword: #Cupcakes
Collection: Pumpkin Patch
Method: Bake
Culture: American
Ingredient: Flour

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