
Pumpkin Pie Cupcakes
User Reviews
5.0
3 reviews
Excellent

Pumpkin Pie Cupcakes
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These Pumpkin Pie Cupcakes taste amazing. Delicious cake filled with pumpkin pie and topped with toasted crust. Perfect for fall or Thanksgiving!
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Ingredients
- 1 pumpkin pie thawed
- 1 tub Cool Whip thawed
- 1 box yellow cake mix
- 1/2 Cup oil
- 1 Cup water
- 3 eggs
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Instructions
- Preheat oven to 350 Degrees F
- Place a muffin pan inside a cookie sheet and lined them with cupcake papers
- In a bowl, place the cake mix, oil, water and eggs and mix them throughly with a whisk
- Using an ice cream scoop, take out balls of the Pumpkin Pie filling. Leave the crust intact
- Spoon a little of the cake batter inside each cupcake paper
- Drop Pumpkin balls on top and cover with the remaining batter
- Bake for 20-25 minutes or until the tops are brown. While the cupcakes are baking place the Pumpkin Pie crust in the oven as well until browned (25-30 minutes)
- Remove cupcakes from the oven and let them cool in a baking rack
- Cut the pumpkin pie crust into little pieces
- When they are completely cool top with cool whip and pumpkin pie crust crumbles
- Refrigerate until ready to serve
Nutrition Information
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Calories
142kcal
(7%)
Carbohydrates
20g
(7%)
Protein
1g
(2%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Cholesterol
21mg
(7%)
Sodium
172mg
(7%)
Potassium
27mg
(1%)
Sugar
10g
(20%)
Vitamin A
50IU
(1%)
Calcium
59mg
(6%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 24- 26 cupcakes
Amount Per Serving
Calories 142 kcal
% Daily Value*
Calories | 142kcal | 7% |
Carbohydrates | 20g | 7% |
Protein | 1g | 2% |
Fat | 6g | 9% |
Saturated Fat | 1g | 5% |
Cholesterol | 21mg | 7% |
Sodium | 172mg | 7% |
Potassium | 27mg | 1% |
Sugar | 10g | 20% |
Vitamin A | 50IU | 1% |
Calcium | 59mg | 6% |
Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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