Pumpkin Cream Cupcakes - Kraft Recipes Top
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Pumpkin Cream Cupcakes

Prep Time
Total Time

24 servings

Enjoy an autumn-inspired dish any time of the year with our Pumpkin Cream Cupcakes. Made with canned pumpkin, you can bake Pumpkin Cream Cupcakes any time you like. Plus, luscious pudding and cream cheese are baked right into Pumpkin Cream cupcakes, making them super moist and delicious.

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Prepare cake batter as directed on package. Add dry pudding mix and pumpkin; mix well. Spoon into 24 paper-lined muffin cups.
  • Beat cream cheese with mixer until creamy. Blend in sugar and egg; spoon over batter.
  • Bake 18 to 21 min. or until toothpick inserted in centers comes out clean. Cool 5 min.; remove to wire racks. Cool completely.

Special Equipment Needed

Special Extra

Stir 1/4 tsp. ground nutmeg into 1-1/2 cups thawed COOL WHIP Whipped Topping; spread over cooled cupcakes. Keep refrigerated.


  • 24 servings

Nutritional Information

Serving Size 24 servings
Calories 160
Total fat 8g
Saturated fat 3g
Cholesterol 35mg
Sodium 240mg
Carbohydrate 22g
Dietary fiber 0g
Sugars 14g
Protein 2g
% Daily Value
Vitamin A 60 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 2 out of 5 by from These were just ok. These were just ok. I will admit that I tend to take longer preparing things-but these took about 35 minutes to prepare-after filling the cupcake liners w/ batter, I had to wash out the bowl (or dirty a new one) and then mix up a new "batter" (the cream cheese mixture) and then refill each cup. It was like making 2 cupcake recipes. When it was all said and done, these weren't even that sweet. They definately need a frosting-they taste more like a muffin, but are much more caloric and not as nutritional. These would probably be tasty if, as one of the reviewers said, you skipped the cream cheese center and simply did a cream cheese frosting instead.
Date published: 2009-11-11
Rated 3 out of 5 by from These cupcakes are yes, EASY. 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.
Date published: 2009-12-10
Rated 2 out of 5 by from not sure if i'll make this again. 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!
Date published: 2009-12-03
Rated 5 out of 5 by from The cupcakes came out moist and yummy. The cupcakes came out moist and yummy. Swirled the cream cheese with the batter to make the finished product look even more appealing. Took a little more time and patience but worth the effort. Lightened up the calories and fat by substituting egg white in place of one egg in both the batter and cream cheese mixture. Also switched to Philly light neufchatel cream cheese and no one could tell the difference. Even better that you don't have to frost them so they're easy to transport. Was a big hit with the teachers at my children's school. Great dessert to enjoy with a cup of coffee.
Date published: 2009-11-12
Rated 5 out of 5 by from Oh my goodness, these were scrumptious! Oh my goodness, these were scrumptious! I shared them with friends who immediately asked for the recipe. I lightened things up by using Neufcahtel instead of cream cheese and fat free vanilla pudding. I had to bake for 28 minutes. The only thing that didn't jive was the Cool Whip. The flavor with the nutmeg was awesome, but mine melted and ran everywhere (while in the fridge even). It could be because it was lite. In the future I will either skip the Cool Whip or use the full kind. Will make again very soon! They were a moist and tasty flavor for fall!
Date published: 2012-10-10
Rated 5 out of 5 by from I made this recipe 2 times. I made this recipe 2 times. The first time i used chocolate cake mix and the second time red velvet cake mix. And used the cream cheese filling. And they turned out GREAT both times!!!!! Once the cupcakes were baked the cream cheese sunk into the cupcakes so u couldn't tell they had anything in them but once u took a bit u could taste the cream cheese. My husband Really liked them!!! I haven't tried the pumkin recipe yet but i will soon. I just love the idea of cream cheese filling. It just adds so much flavor to a plain cupcake!!!!
Date published: 2010-05-25
Rated 5 out of 5 by from These are yummy! These are yummy! I only had a 12 and 6 count cupcake pan so while those were baking I used the remaining batter and made mini cupcakes. Shortened the baking time just a little and they came out perfect. Brought some to work this morning and everyone loved them. They are very soft and moist, almost have a carrot cake taste to them. I found that there was more than enough batter and probably filled my liners a little too much but they still came out great. I'll be making these for our holiday get festivities. They are so easy to make!
Date published: 2009-11-11
Rated 5 out of 5 by from A regular request from friends My friends regularly request these. I saw the recipe originally in the Kraft mag and tried it. I consider them more of a muffin too vs cupcake but I usually add vanilla and cinnamon to my mix and my cream cheese blend. I also use reduced fat cream cheese. Something to note - since this calls for a spice mix of your choice, be sure to include the ingredients you need for that mix in your list of ingredients. I have added yogurt or substituted the xtra pumpkin instead of oil when using a mix that called for that too.
Date published: 2017-03-23
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