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Pumpkin Streusel Cupcakes

Total Time

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

Makes

2 dozen

A delicious crumb filling becomes the center of attention inside these yummy confections that taste like pumpkin bread. —Donna Gish, Blue Springs, Missouri
Pumpkin Streusel Cupcakes Recipe photo by Taste of Home

Ingredients

  • 1 package spice cake mix (regular size)
  • 1-1/4 cups water
  • 3 large eggs, room temperature
  • 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

  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.

Nutrition Facts

1 cupcake: 204 calories, 8g fat (4g saturated fat), 46mg cholesterol, 213mg sodium, 31g carbohydrate (23g sugars, 0 fiber), 3g protein.

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