Show Subscription Form




Pumpkin Streusel Cupcakes Recipe
Pumpkin Streusel Cupcakes Recipe photo by Taste of Home

Pumpkin Streusel Cupcakes Recipe

Publisher Photo
A delicious crumb filling becomes the center of attention inside these yummy confections that taste like pumpkin bread. —Donna Gish, Blue Springs, Missouri
TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling
MAKES: 24 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Pumpkin Streusel Cupcakes in Simple & Delicious October/November 2011, p41

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.

Reviews for Pumpkin Streusel Cupcakes

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (1)
2 Star
 (2)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Oct. 15, 2013

These were okay. Brought them to school and my students liked them. I did frost them and put an m ' m candy on top. However the streusel didn't cook up real well at first and I had to put them back in the oven to get it to cook. Probably wouldn't make it again.

MY REVIEW
Reviewed Sep. 18, 2013

Have not tried yet but I will. After reading the reviews can someone explain what pasta has to do with this recipe?

MY REVIEW
Reviewed Oct. 2, 2012

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

MY REVIEW
Reviewed Dec. 14, 2011

Made these right before Thanksgiving and everyone loved them!

MY REVIEW
Reviewed Nov. 30, 2011

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

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT