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Pumpkin Streusel Cupcakes Recipe

Pumpkin Streusel Cupcakes Recipe photo by Taste of Home

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A delicious crumb filling becomes the center of attention inside these yummy confections that taste like pumpkin bread. —Donna Gish, Blue Springs, Missouri

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Pumpkin Streusel Cupcakes Recipe

Prep: 25 min. Bake: 20 min. + cooling

Yield: 24 Servings

25 20 45

Ingredients

1 package spice cake mix (regular size)
1-1/4 cups water
3 eggs
1/2 cup canned pumpkin
STREUSEL:
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1 tablespoon butter
FROSTING:
1 package (8 ounces) cream cheese, softened
2 tablespoons butter
2 cups confectioners' sugar
1/2 teaspoon vanilla extract

Directions

In a large bowl, combine the cake mix, water, eggs and pumpkin. Beat on low speed just until moistened. Beat on medium for 2 minutes.
In a small bowl, combine brown sugar and cinnamon; cut in butter until crumbly. Fill paper-lined muffin cups one-fourth full with batter. Drop streusel by heaping teaspoonfuls into center of each cupcake. Cover with remaining batter.
Bake at 350° for 18-20 minutes or until a toothpick inserted in the cake portion comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Frost cupcakes. Store in the refrigerator. Yield: 2 dozen.

Nutritional Facts 1 cupcake equals 204 calories, 8 g fat (4 g saturated fat), 46 mg cholesterol, 213 mg sodium, 31 g carbohydrate, trace fiber, 3 g protein.

Originally published as Pumpkin Streusel Cupcakes in Simple & Delicious October/November 2011, p41

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Reviews for Pumpkin Streusel Cupcakes

Pumpkin Streusel Cupcakes

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Reviewed on Oct. 02, 2012 by vieux

Cast iron king. I wonder why it didn't taste like pumpkin bread. Maybe cause you didn't use pumplin? It tasted like burnt pasta because you used pasta and ovebaked it. Perhaps you should make the recipe as is before you make irrelevant comments

Reviewed on Dec. 14, 2011 by Luralorraine

Made these right before Thanksgiving and everyone loved them!

Reviewed on Nov. 30, 2011 by dovsbubbie

12 for dinner and after there were none left. will for sure make these again. left off the frosting and served as muffins

Reviewed on Nov. 22, 2011 by cast_iron_king

I totally agree with herewegoagain! I made these with leftover macaroni instead of pumpkin and cooked them about twenty minutes longer than called for and they just tasted like burnt pasta--not like pumpkin bread at all!!! I thought maybe the frosting would cover up the burnt taste, so I made I made it with maple syrup instead of cream cheese. Blech!!! The whole thing ended up tasting like blackened rye pancakes. Not something I want to serve to my family if I want them to still love me! I will NOT make this recipe again!!!! It should be banned from this site!

Reviewed on Nov. 22, 2011 by herewegoagain

made with apple filling insted of pumpkin and did not like at all will not make again and the cupcakes did not come out of the pan good came apart

Reviewed on Nov. 20, 2011 by meicher87

The streusel seems a little to moist and the cupcakes are stuck to the papers and fall apart. these were really fussy for something that tastes exactly like pumpkin bread. I won't make them again.

Reviewed on Nov. 20, 2011 by meicher87

These taste great, but it was really fussy for something that tastes just like pumpkin bread. I don't think I will make them again.

Reviewed on Nov. 17, 2011 by wgrey888

Are streusel ingredients correct.Seems to need flour.

Reviewed on Nov. 10, 2011 by mztrainer

Made it for a staff party and they LOVED them!!!

Reviewed on Nov. 09, 2011 by PrincessDeemarie

I made it today 11.9.2011 for my family. Both my husband, and little Princess love it. Delicious Recipe and I will make it again.

Reviewed on Nov. 07, 2011 by kDianed

so good that hubby started eating them before I got them frosted

Reviewed on Oct. 24, 2011 by StitchCrazy68

So moist and full of holiday flavor! Love them...