0 from 3 votes
Pumpkin Pie Cupcakes
These Pumpkin Pie Cupcakes taste amazing. Delicious cake filled with pumpkin pie and topped with toasted crust. Perfect for fall or Thanksgiving!
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 24 - 26 cupcakes
Calories: 142 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1 pumpkin pie thawed
- 1 tub Cool Whip thawed
- 1 box yellow cake mix
- 1/2 Cup oil
- 1 Cup water
- 3 eggs
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
Cup of Yum
Nutrition Information
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
% 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.