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.
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Recipe Information
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)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, and salt. Set aside.
In a large mixing bowl, combine the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract. Whisk until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
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.
Once the cupcakes are baked, allow them to cool completely on a wire rack.
Using a small knife or cupcake corer, cut out a small hole in the center of each cupcake, saving the removed pieces.
Fill the holes with the chilled pumpkin pudding filling using a piping bag or small spoon, then replace the removed cupcake tops.
Top each cupcake with a dollop of whipped cream and sprinkle with a pinch of powdered sugar, if desired.
Serve immediately or refrigerate until ready to enjoy. Store leftovers in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
3590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.4 g | 185% | |
| Saturated Fat | 33.7 g | 168% | |
| Polyunsaturated Fat | 69.9 g | ||
| Cholesterol | 452 mg | 151% | |
| Sodium | 3995 mg | 174% | |
| Total Carbohydrate | 541.6 g | 197% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 370.3 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 715 mg | 55% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1555 mg | 33% | |
*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.
