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