Pumpkin Pudding Cupcakes

Transform your dessert game with these decadent Pumpkin Pudding Cupcakes, a perfect blend of autumnal flavors and creamy indulgence! These moist cupcakes are infused with warm pumpkin pie spice and packed with real pumpkin puree for a rich, seasonal taste. What sets them apart is their luscious surprise—a velvety pumpkin pudding filling made with instant vanilla pudding mix and a hint of pumpkin, offering a delightful contrast to the spiced cake. Topped with a dollop of whipped cream and a dusting of powdered sugar, these cupcakes are as stunning as they are delicious. With a quick prep time of just 20 minutes and a convenient refrigerate-and-serve option, they’re the ultimate treat for fall gatherings, Thanksgiving celebrations, or anytime you crave a cozy dessert.

Nutriscore Rating: 53/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 12

Ingredients

• 1.5 cups All-purpose flour
• 2 teaspoons Pumpkin pie spice
• 1 teaspoon Baking soda
• 0.5 teaspoons Salt
• 1 cup Granulated sugar
• 0.5 cup Brown sugar
• 1 cup Canned pumpkin puree
• 0.5 cup Vegetable oil
• 2 large Eggs
• 1 teaspoon Vanilla extract
• 1 box (3.4 oz) Instant vanilla pudding mix
• 1.5 cups Milk
• 1 cup Whipped cream
• 1 tablespoon Powdered sugar (optional, for garnish)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

Step 2

In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, and salt. Set aside.

Step 3

In a large mixing bowl, combine the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract. Whisk until smooth.

Step 4

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Step 5

Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.

Step 6

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Step 7

While the cupcakes bake, prepare the pumpkin pudding filling by whisking together the instant vanilla pudding mix, milk, and 2 tablespoons of pumpkin puree. Chill in the refrigerator until slightly set, about 10 minutes.

Step 8

Once the cupcakes are baked, allow them to cool completely on a wire rack.

Step 9

Using a small knife or cupcake corer, cut out a small hole in the center of each cupcake, saving the removed pieces.

Step 10

Fill the holes with the chilled pumpkin pudding filling using a piping bag or small spoon, then replace the removed cupcake tops.

Step 11

Top each cupcake with a dollop of whipped cream and sprinkle with a pinch of powdered sugar, if desired.

Step 12

Serve immediately or refrigerate until ready to enjoy. Store leftovers in the refrigerator for up to 3 days.

Nutrition Facts

Serving size	(1432.2g)

Amount per serving	% Daily Value*
Calories	3589.6

Total Fat 144.4g	0%
Saturated Fat 33.7g	0%
Polyunsaturated Fat 69.9g
Cholesterol 452.2mg	0%
Sodium 3995.4mg	0%
Total Carbohydrate 541.6g	0%
Dietary Fiber 12.6g	0%
Total Sugars 370.3g
Protein 47.2g	0%

Vitamin D 267.0IU	0%
Calcium 715.3mg	0%
Iron 14.6mg	0%
Potassium 1554.9mg	0%

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

Source of Calories

Fat: 35.6%

Protein: 5.2%

Carbs: 59.3%