Spiced Pumpkin Cupcakes

Spiced Pumpkin Cupcakes
95 min.
24
229kcal

Suggestions


Indulge in the warm, comforting flavors of fall with these delightful Spiced Pumpkin Cupcakes! Perfect for any occasion, these cupcakes are a scrumptious blend of moist pumpkin goodness and a hint of spice, making them an irresistible treat for dessert lovers. With a rich cream cheese frosting that adds a luscious finish, these cupcakes are sure to impress your family and friends.

What sets these cupcakes apart is the addition of finely chopped pecans, which not only provide a delightful crunch but also enhance the overall flavor profile. The combination of pumpkin pie spice and the sweetness of sugar creates a harmonious balance that will have everyone reaching for seconds. Plus, they are easy to make, taking just 95 minutes from start to finish, and yield 24 servings—perfect for parties, gatherings, or simply to satisfy your sweet tooth.

Whether you’re a seasoned baker or a novice in the kitchen, this recipe is straightforward and fun to prepare. The aroma of these cupcakes baking will fill your home with a cozy scent that evokes the essence of autumn. So, gather your ingredients, preheat your oven, and get ready to create a batch of these delightful Spiced Pumpkin Cupcakes that are sure to become a favorite in your dessert repertoire!

Ingredients

  • 0.5 cup pecans finely chopped
  • tablespoons sugar 
  • box cake mix yellow
  • cup pumpkin pie filling/mix canned (not pumpkin pie mix)
  • 0.5 cup water 
  • 0.3 cup vegetable oil 
  •  eggs 
  • 1.5 teaspoons pumpkin pie spice 
  • 16 oz cream cheese frosting 

Equipment

  • bowl
  • frying pan
  • oven
  • wire rack
  • hand mixer
  • toothpicks
  • muffin liners

Directions

  1. Heat oven to 350°F (325°F for dark or nonstick pan).
  2. Place baking cups in each of 24 regular-size muffin cups.
  3. In heavy 8-inch nonstick skillet, cook pecans and 2 tablespoons of the sugar over low heat about 8 minutes, stirring constantly, until sugar is melted. Spoon and spread pecans onto sheet of waxed paper.
  4. Sprinkle with remaining 1 tablespoon sugar; toss.
  5. In large bowl, beat cake mix, pumpkin, water, oil, eggs and pumpkin pie spice with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full).
  6. Bake 19 to 24 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  7. Frost cupcakes with frosting.
  8. Sprinkle edge of frosted cupcakes with pecans; press lightly into frosting. Store loosely covered.

Nutrition Facts

Calories229kcal
Protein3.56%
Fat35.74%
Carbs60.7%

Properties

Glycemic Index
3.34
Glycemic Load
1.06
Inflammation Score
-6
Nutrition Score
4.6239130522894%

Flavonoids

Cyanidin
0.24mg
Delphinidin
0.17mg
Catechin
0.16mg
Epigallocatechin
0.13mg
Epicatechin
0.02mg
Epigallocatechin 3-gallate
0.05mg

Nutrients percent of daily need

Calories:228.55kcal
11.43%
Fat:9.26g
14.25%
Saturated Fat:2.06g
12.84%
Carbohydrates:35.39g
11.8%
Net Carbohydrates:33.96g
12.35%
Sugar:22.96g
25.51%
Cholesterol:27.28mg
9.09%
Sodium:227.06mg
9.87%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.08g
4.16%
Vitamin A:974.72IU
19.49%
Manganese:0.21mg
10.64%
Phosphorus:93.37mg
9.34%
Vitamin K:6.33µg
6.03%
Vitamin B2:0.1mg
5.95%
Fiber:1.43g
5.71%
Calcium:56.89mg
5.69%
Folate:22.56µg
5.64%
Vitamin B1:0.07mg
4.64%
Selenium:3.22µg
4.6%
Iron:0.81mg
4.5%
Vitamin E:0.56mg
3.71%
Vitamin B5:0.34mg
3.39%
Copper:0.06mg
3.05%
Vitamin B3:0.58mg
2.89%
Vitamin B6:0.05mg
2.61%
Magnesium:8.18mg
2.04%
Zinc:0.29mg
1.96%
Potassium:52.55mg
1.5%
Vitamin B12:0.09µg
1.45%