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Pumpkin Streusel Cupcakes

 Pumpkin Streusel Cupcakes
A delicious crumb filling becomes the center of attention inside these yummy confections that taste like pumpkin bread. —Donna Gish, Blue Springs, Missouri
24 ServingsPrep: 25 min. Bake: 20 min. + cooling

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 McCormick® Pure 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

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Pumpkin Streusel Cupcakes (continued)

Directions (continued)

  • 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.