Pumpkin Cream Cupcakes

4.2
(105) 94 Reviews
Prep Time
10
min.
Total Time
31
min.
Servings

24 servings

These pumpkin cupcakes are super moist, thanks to luscious pudding and cream cheese baked right inside.

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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 Extra

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

Servings

  • 24 servings

Nutritional Information

Serving Size 24 servings
AMOUNT PER SERVING
Calories 180
% Daily Value
Total fat 9g
Saturated fat 3g
Cholesterol 45mg
Sodium 170mg
Carbohydrate 21g
Dietary fiber 0g
Sugars 14g
Protein 3g
   
Vitamin A 35 %DV
Vitamin C 0 %DV
Calcium 2 %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

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  • nhkyle |

    My husband loved these muffins. They are so simple and easy to make and very moist and delicious. We have them for Thanksgiving breakfast and then a few more times until the weather warms up.

  • harfmannbd |

  • manthonyhunt |

    So moist. And you don't even miss frosting.

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