Pumpkin Pie Cupcakes - Kraft Recipes Top
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Pumpkin Pie Cupcakes

Prep Time
Total Time

24 servings

Try out a universally adored dessert in a whole new way with Pumpkin Pie Cupcakes. Pumpkin Pie Cupcakes may just become a regular seasonal recipe.

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What You Need

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Make It

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  • Combine gingersnap crumbs and butter; press onto bottoms of 24 paper-lined muffin cups.
  • Prepare cake batter and bake as directed on package for 24 cupcakes. Cool 30 min. (Cupcakes need to still be warm to fill.)
  • Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Spoon into resealable plastic bag; seal bag. Cut small piece off one bottom corner of bag. Insert tip of bag into center of each cupcake to pipe about 1 Tbsp. pudding mixture into cupcake.
  • Frost with remaining pudding mixture.

Special Equipment Needed

Special Extra

Sprinkle lightly with pumpkin pie spice before serving.

How to Store

Keep refrigerated.


  • 24 servings

Nutritional Information

Serving Size 24 servings
Calories 230
Total fat 10g
Saturated fat 3g
Cholesterol 30mg
Sodium 270mg
Carbohydrate 33g
Dietary fiber 0g
Sugars 18g
Protein 2g
% Daily Value
Vitamin A 2 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 6 %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.

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