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Pumpkin Cream Cupcakes

Prep Time
10
min.
Total Time
31
min.
Servings

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.

Servings

  • 24 servings

Nutritional Information

Serving Size 24 servings
AMOUNT PER SERVING
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

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