Easy Pumpkin Pie Cupcakes

A topping of crushed graham crackers offers a satisfying crust-like crunch on top of these fall-flavored cupcakes.

Easy Pumpkin Pie Cupcakes
Photo: Blaine Moats
Total Time:
60 mins
Servings:
12
Yield:
12 (2-1/2 inch) cupcakes

Ingredients

  • 1 recipe Whipped Cream Frosting or purchased whipped white frosting

  • ½ teaspoon ground cinnamon

  • Orange food coloring

  • 1 recipe Pumpkin Cupcakes or 12 pre-made cupcakes

  • Crushed graham crackers

Directions

  1. Prepare Whipped Cream Frosting. Stir ground cinnamon and several drops orange food coloring into 1 1/2 cups of the frosting. Use orange frosting to frost Pumpkin Cupcakes. Sprinkle frosted cupcakes with crushed graham crackers. Spoon a small dollop of the reserved white frosting on the top of each cupcake. If desired, sprinkle with additional cinnamon and/or ground nutmeg.

Whipped Cream Frosting

In a large saucepan bring about 1 inch water to boiling over high heat. Meanwhile, in a 1 cup heatproof glass measuring cup combine 1 tablespoon cold water and 1/2 teaspoon unflavored gelatin. Let stand 2 minutes. Place measuring cup in the saucepan of boiling water. Cook and stir about 1 minute or until the gelatin is completely dissolved. Remove measuring cup from water; set aside. Cool for 5 minutes. In a chilled large mixing bowl beat 1 cup heavy cream and 2 tablespoons sugar with the chilled beaters of an electric mixer on medium speed while gradually drizzling the gelatin mixture over the cream mixture. Continue beating the cream mixture until stiff peaks form (tips stand straight).

Pumpkin Cupcakes

Preheat oven to 350°F. Line twenty-four 2 1/2-inch muffin cups with paper bake cups. Prepare 1 package 2-layer-size yellow cake mix according to package directions, except use 3/4 cup water and 1/3 cup vegetable oil. Stir in 1 cup canned pumpkin, 1/2 cup sour cream and 1 teaspoons pumpkin pie spice into batter. Spoon batter into prepared muffin cups, filling each two-thirds to three-fourths full. Bake as directed for cupcakes. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

Nutrition Facts (per serving)

306 Calories
18g Fat
35g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 306
% Daily Value *
Total Fat 18g 23%
Saturated Fat 7g 35%
Cholesterol 32mg 11%
Sodium 260mg 11%
Total Carbohydrate 35g 13%
Total Sugars 19g
Protein 3g
Vitamin C 1mg 5%
Calcium 80mg 6%
Iron 1mg 6%
Potassium 90mg 2%
Folate, total 25mcg
Vitamin B-12 0.1mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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