85% would make again
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Here's a deliciously different use for pumpkin. Bursting with flavor and plenty of eye-catching appeal, these sweet and spicy filled cupcakes are bound to dazzle your family any time of the year.
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Nutrition Facts: 1 serving (1 each) equals 321 calories, 16 g fat (4 g saturated fat), 48 mg cholesterol, 292 mg sodium, 42 g carbohydrate, 1 g fiber, 3 g protein.
Cream-Filled Pumpkin Cupcakes published in Country Woman January/February 2003, p29
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Reviewed on Nov. 21, 2009 by nokey5
every time I meke these cupcakes, people want the recipie! They are so good, moist and when you make them in the mini cupcake pan, it makes enough for loads of people! Wonderful recipie, thanks for sharing!
Reviewed on Oct. 21, 2009 by Dioptase
FABULOUS!!! I'm at high altitude so I always use the times as a guide but not set in stone. The filling took longer cooking and beating but it is Perfection every time. I even fill Devils Food Cupcakes and it's great. Definitely a "keeper".
Reviewed on Oct. 01, 2009 by jamcat_jou
Yeah, I had no luck with the filling at all. Mine was so runny there was no way I could even spread it on top.
Reviewed on Jun. 11, 2009 by kaduffield
Delicious cupcakes!!! But had trouble with the frosting...why does it separate?? Any tips to insure success every time. I used a mixmaster and liquid "kicked out" and never incorporated. Help?
Reviewed on May. 12, 2009 by AllShipesAndSizes
LOVED these cupcakes. The filling is fabulous! Personally, these are better than pumpkin pie...seriously.
Reviewed on Jan. 22, 2009 by Aquarelle
How many of these cupcakes was earringaddict planning to eat in one sitting? Sure, there's plenty of sugar and fat in this recipe, but it's spread out amongst nearly two dozen cupcakes. Bake a batch, take them in to work, and allow yourself to indulge in one.I have not yet tried this recipe, but I'm bookmarking it.
How many of these cupcakes was earringaddict planning to eat in one sitting? Sure, there's plenty of sugar and fat in this recipe, but it's spread out amongst nearly two dozen cupcakes. Bake a batch, take them in to work, and allow yourself to indulge in one.
I have not yet tried this recipe, but I'm bookmarking it.
Reviewed on Jan. 05, 2009 by areynolds2000
This is the best cupcake I have EVER eaten in my life!! It is sooo easy to make. It has now been added as an annual holiday treat. Thank you for posting this recipe. It is so great you just have to share it with everyone you meet.
Reviewed on Oct. 14, 2008 by mlowry
I found that you needed to cook the cornstarch/milk mixture a little longer (not just until it reached a boil) until it got to a pudding consistancy, cool, then whip. It worked like a charm! And I agree, earringaddict has no business rating a recipe that she has not tried! This one was fabulous, and my coworkers agree (they have all asked for the recipe). The filling mixture also holds up well. Sure, you can use a cream cheese frosting (not any healthier) but then you have the same old thing-this is refreshiing and a little different! This one has made it to the family recipe box!
I found that you needed to cook the cornstarch/milk mixture a little longer (not just until it reached a boil) until it got to a pudding consistancy, cool, then whip. It worked like a charm!
And I agree, earringaddict has no business rating a recipe that she has not tried! This one was fabulous, and my coworkers agree (they have all asked for the recipe). The filling mixture also holds up well. Sure, you can use a cream cheese frosting (not any healthier) but then you have the same old thing-this is refreshiing and a little different!
This one has made it to the family recipe box!
Reviewed on Sep. 23, 2008 by crepesuzette
I have been waiting patiently for fall to arrive so I could start using pumpkin again in my baking, and I must say that this is the best pumpkin recipe I have ever used! It was so moist and absolutely delicious! I made a batch and took them to work, the girls all loved them! They are delicious and adorable! For those of you having a problem with the filling, make sure your milk/cornstarch is COMPLETELY cooled, and just keep whipping. I used an electric hand mixer and had to blend close to ten minutes. It seems to take that long for the shortening to completely blend with the liquids, then it whips up fluffy! Thanks for such a great recipe!
Reviewed on Sep. 23, 2008 by cathy16861
I made these and took them to work, everyone raved about how delicious they were!
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