Spiced Pumpkin Cupcakes

Popular
Health score
1%
Spiced Pumpkin Cupcakes
95 min.
24
250kcal

Suggestions


Indulge in the warm, comforting flavors of fall with these delightful Spiced Pumpkin Cupcakes! Perfect for any occasion, these cupcakes are a crowd-pleaser that will leave your guests craving more. With a moist and tender crumb, each bite is infused with the rich essence of pumpkin and a hint of aromatic pumpkin pie spice, making them an irresistible treat.

What sets these cupcakes apart is the luscious cream cheese frosting that perfectly complements the spiced cake, adding a creamy sweetness that balances the flavors beautifully. Topped with caramelized pecans, they not only taste amazing but also add a delightful crunch that elevates the overall experience.

Whether you're hosting a fall gathering, celebrating a special occasion, or simply treating yourself, these Spiced Pumpkin Cupcakes are sure to impress. They are easy to make and yield 24 scrumptious servings, making them ideal for sharing with family and friends. Plus, with a preparation time of just 95 minutes, you can whip up a batch in no time!

So, roll up your sleeves and get ready to bake these delightful cupcakes that capture the essence of autumn in every bite. Your taste buds will thank you!

Ingredients

  • cup pumpkin pie filling/mix canned (not pumpkin pie mix)
  • container cream cheese frosting betty crocker®
  •  eggs 
  • Cups baking mix 
  • 0.5 cup pecans finely chopped
  • 1.5 teaspoons pumpkin pie spice 
  • tablespoons sugar 
  • 0.3 cup vegetable oil 
  • 0.5 cup water 
  • box cake mix yellow betty crocker® supermoist®

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 Reynolds 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

Calories250kcal
Protein3.9%
Fat35.49%
Carbs60.61%

Properties

Glycemic Index
3.34
Glycemic Load
1.06
Inflammation Score
-6
Nutrition Score
5.2652173793834%

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:249.85kcal
12.49%
Fat:10.03g
15.43%
Saturated Fat:2.25g
14.08%
Carbohydrates:38.54g
12.85%
Net Carbohydrates:37.01g
13.46%
Sugar:23.52g
26.14%
Cholesterol:27.38mg
9.13%
Sodium:290.81mg
12.64%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.48g
4.96%
Vitamin A:974.92IU
19.5%
Phosphorus:122.62mg
12.26%
Manganese:0.23mg
11.49%
Vitamin B2:0.12mg
7.23%
Folate:28.81µg
7.2%
Calcium:65.84mg
6.58%
Vitamin B1:0.1mg
6.56%
Vitamin K:6.65µg
6.34%
Fiber:1.53g
6.13%
Iron:0.95mg
5.27%
Selenium:3.6µg
5.14%
Vitamin B3:0.8mg
4.02%
Vitamin B5:0.38mg
3.83%
Vitamin E:0.56mg
3.76%
Copper:0.07mg
3.43%
Vitamin B6:0.06mg
2.8%
Magnesium:9.43mg
2.36%
Zinc:0.32mg
2.16%
Vitamin B12:0.11µg
1.77%
Potassium:60.69mg
1.73%