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Spiced Pumpkin Cupcakes

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  • Prep 40 min
  • Total 1 hr 35 min
  • Servings 24
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Pumpkin spice cupcakes? Yes, please. Pumpkin spice cupcakes with cream cheese frosting? Now, you're talking. Our Spiced Pumpkin Cupcakes are pillowy-soft, loaded with tangy-yet-sweet cream cheese and topped with sugar pecans. With a treat this irresistible, it's easy to see why pumpkin season is a cult favorite. From holiday get-togethers to fall bake sales, our Spiced Pumpkin Cupcakes are always a hit.
Updated Aug 17, 2021
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  • 1
    Heat oven to 350°F (325°F for dark or nonstick pan). Place baking cups in each of 24 regular-size muffin cups.
  • 2
    In heavy 8-inch nonstick skillet, cook pecans and 2 tablespoons of the sugar over low heat about 8 minutes, stirring constantly, until sugar is melted. Spoon and spread pecans onto sheet of waxed paper. Sprinkle with remaining 1 tablespoon sugar; toss.
  • 3
    In large bowl, beat cake mix, pumpkin, water, oil, eggs and pumpkin pie spice with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full).
  • 4
    Bake 19 to 24 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • 5
    Frost cupcakes with frosting. Sprinkle edge of frosted cupcakes with pecans; press lightly into frosting. Store loosely covered.

Tips from the Betty Crocker Kitchens

  • tip 1
    Use a heavy skillet, low heat and a constant eye to cook the sugar and nuts to ensure no burning.
  • tip 2
    If you have only one pan and a recipe calls for more cupcakes than your pan will hold, you can cover and refrigerate the rest of your pumpkin spice cupcakes batter while baking the first batch. Cool the pan for around 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.


Nutrition Facts are not available for this recipe
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