Pumpkin Pie Cupcakes


A tasty and quick way to use up extra canned pumpkin pie mix.

Prep Time:
10 mins
Cook Time:
20 mins
Additional Time:
30 mins
Total Time:
1 hrs
12 cupcakes



  • 1 (18.25 ounce) box yellow cake mix

  • 1 ¾ cups canned pumpkin pie mix

  • 2 eggs

  • 2 teaspoons pumpkin pie spice


  • 1 (8 ounce) package cream cheese, softened

  • ¼ cup confectioners' sugar

  • 1 teaspoon pumpkin pie spice


  1. Preheat oven to 350 degrees F (175 degrees C). Grease or line muffin cups with paper liners.

  2. Mix yellow cake mix, pumpkin pie mix, eggs, and 2 teaspoons pumpkin pie spice together in a bowl until batter is well mixed. Fill muffin cups, about 1/4 cup per cupcake, with batter.

  3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 18 minutes. Cool cupcakes in tin for 5 minutes before transferring to a wire rack to cool completely.

  4. Beat cream cheese, confectioners' sugar, and 1 teaspoon pumpkin pie spice together in a bowl using an electric mixer until frosting is fluffy; spoon onto each cupcake.

Nutrition Facts (per serving)

316 Calories
12g Fat
48g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 316
% Daily Value *
Total Fat 12g 16%
Saturated Fat 5g 26%
Cholesterol 52mg 17%
Sodium 432mg 19%
Total Carbohydrate 48g 17%
Dietary Fiber 4g 14%
Total Sugars 21g
Protein 5g
Vitamin C 2mg 8%
Calcium 95mg 7%
Iron 2mg 8%
Potassium 126mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.