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Pumpkin Cream Cupcakes

Pumpkin Cream Cupcakes recipe
photo by:kraft
These pumpkin cupcakes are super moist, thanks to luscious pudding and cream cheese baked right inside.
time
prep:
10 min
total:
31 min
servings
total:
24 servings
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posted:
12/14/2009
I made these cupcakes for my coworkers and they were a big hit! Several people have already asked me for the recipe!
posted:
12/14/2009
These cupcakes turned out very good and moist. But the tops do turn out sticky and I think the recipe really makes more than 24 cupcakes. I had to fill all the cups to the very top to fit all the batter into 24 cups. I would make them again but I would use more than 24 cups. (more like 27-30 cups)
posted:
12/10/2009
These cupcakes are yes, EASY. BUT... like a few of the other bakers, they are gummy on the tops. Not that it makes these cupcakes awful, but it's a bit weird having the tops so sticky. They are incredibly moist and they do need to be baked about 10 minutes longer (depending on how full you make the cups). If you fill them half way, the stated time should be sufficient. If you are like me and fill them 3/4 of the way, they need to be baked longer. The toothpick will have a tiny bit of cake (not dough) on them, because they are so moist. All in all, the only real complaint I have is that the white topping isn't very sweet at all. Next time I will probably add 1/2 cup of sugar.
posted:
12/4/2009
These are so good. I made them lastnight, but I think they have better texture the next day. A real winner!
posted:
12/4/2009
so moist, I could'nt stop eating them!
posted:
12/3/2009
Made this for a thanksgiving lunch at work and EVERYONE loved it! Very simple & delicious. Used "texas-size" muffin tins without papers, and it made 12 rather than 24 regular cupcakes. Many asked me for recipe!
posted:
12/3/2009
not sure if i'll make this again. everyone seemed to love it, but i was disappointed with it. like the baker a few comments below mine, it was a bit on the gummy side. we did the toothpick check several times and baked it a few more minutes longer after each test left goo on the toothpick. and then it looked NOTHING like the picture. maybe i beat the cream cheese too long, but it was more liquid-y than a solid, thus spreading out over the top of the cupcake. so once it baked, it had an interesting look to its top. i was expecting it to be more cream cheese-y in its taste. but like i said, everyone else seemed to enjoy them. and ultimately, that's what you're going for!
posted:
12/1/2009
I made these for Thanksgiving. The only thing I did differently was that I used pumpkin pie filling instead of regular pumpkin. They came out great! I cooked them for just 18 minutes and they were so moist and flavorful without being too sweet. They were also very easy to make. I'm making them again for Christmas.
posted:
11/30/2009
These were pretty, festive and a good use for leftover Thanksgiving canned pumpkin. They were also very moist.
posted:
11/28/2009
The muffins came out gummy with a texture more like pumpkin pie than cake even after extending the cooking time for almost an hour. However, the flavor was very good. It is interesting that so many reviewers reported changes to the recipe so that we don't really know if anyone else had this experience.
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