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Surprise Pumpkin Cupcakes

I like to share these little pumpkin cakes at work. Cupcakes are the perfect workplace treat because they're already wrapped up and so easy to eat. —Kathleen Dimmich, Easton, Pennsylvania
  • Total Time
    Prep: 25 min. Bake: 20 min. + cooling
  • Makes
    2 dozen


  • 1 can (15 ounces) pumpkin
  • 2 cups sugar
  • 1 cup canola oil
  • 4 large eggs, room temperature
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup sugar
  • 1 large egg, room temperature
  • Confectioners' sugar, optional


  • In a large bowl, beat the pumpkin, sugar, oil and eggs until well blended. In small bowl, combine the flour, baking powder, cinnamon, baking soda and salt; gradually beat into pumpkin mixture until blended.
  • For filling, in another small bowl, beat cream cheese and sugar until smooth. Add egg; beat on low just until combined.
  • Fill paper-lined muffin cups one-third full. Drop filling by tablespoonfuls into center of each cupcake. Cover with remaining batter.
  • Bake at 350° for 20-25 minutes or until a toothpick inserted in the pumpkin portion comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Dust with confectioners' sugar if desired. Refrigerate leftovers.
Nutrition Facts
1 cupcake: 250 calories, 14g fat (3g saturated fat), 54mg cholesterol, 179mg sodium, 29g carbohydrate (20g sugars, 1g fiber), 3g protein.

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Average Rating:
  • amiracle2012
    Sep 30, 2015

    I've been looking for a new dessert for Thanksgiving and this is in the running. Tried them out on family members and everyone enjoyed them very much. Instead of using the confectioner sugar to sprinkle on top I used cinnamon sugar.

  • JenniferMomto3
    Dec 23, 2014

    These were terrific!!! I took them to work and sent some into work with my husband, too. Everyone LOVED them :)

  • kerrynjames
    Oct 12, 2013

    These were phenomenal! I read the recipe wrong and ended up with 12 cupcakes and a bunch of batter... which I then put in a loaf pan and swirled the filling over the top. It all turned out great and I will make these all winter long! Thanks for the recipe!

  • cinba7992
    Apr 4, 2013

    No comment left

  • bonnie likes
    Jan 6, 2013

    Made these in November for church Turkey dinner. Everyone asked who made them!! Just made them again last night and son and daughter in law asked to eat several even though we just got home from a restaurant. Husband loves them too! My only problem is that I have enough batter for 26 cupcakes filled to the top but only enough filling for 24. Guess who gets to eat the plain ones!!

  • tammyvb3
    Jan 1, 2013

    No comment left

  • jenrsnyder
    Dec 21, 2012

    The cupcakes were super moist. Next time I'll try the pumpkin pie spice instead of just cinnamon for a different twist. I took them to my work Christmas party...but we've been enjoying the leftovers in the office for breakfast!! I agree you should use generous dollops of the cream cheese in the middle - and my tops were extra sugared.....on purpose. :) YUM!

    Dec 3, 2012

    These are the BEST! Quick and easy - made them four times already! Family loves them! Don't soften the cream cheese too much - the filling is better when it's about the consistency of cookie batter.

  • clasistamper
    Dec 3, 2012

    Very tasty. Cup cakes also freeze very well.

  • linsvin
    Nov 23, 2012

    Made the for thanksgiving, used a thanksgiving stencil theme and dusted the top. Looked pretty and tasted so homemade! Everyone loved the surprise in the middle.