When the leaves start turning gold and there’s a nip in the air, I find myself itching to get into the kitchen and bake something cozy. Every fall, my family knows it’s only a matter of time before the aroma of pumpkin spice fills our home. There’s just something about pumpkin spice cupcakes that feels like a warm hug on a chilly day—especially when they’re filled with a creamy center and topped with sweet, crunchy pecans. These Pumpkin Spice Filled Cupcakes have become a beloved tradition around here, popping up at school bake sales and Thanksgiving gatherings alike.
The first time I made these, it was a spur-of-the-moment weekend project with my daughter. We’d gone apple picking in the morning, and by the afternoon, we were ready for something sweet. We didn’t want to make a whole pie, so I rummaged through the pantry, found a box of spice cake mix, and the rest just came together. The magic happened when we decided to scoop out the centers and pipe in a creamy pumpkin filling—it took those cupcakes from everyday to extraordinary. Every time I make them, I remember her little hands helping me stir the batter and the way we’d sneak tastes of the filling, giggling as we went. Food really does have a way of bringing generations together and turning simple days into treasured memories.
Even now, these cupcakes are my go-to recipe for potlucks and family get-togethers. They’re deliciously easy—no need to fuss with scratch cake if you’re short on time. With a few simple pantry staples and a can of pumpkin, you can whip up a batch in under an hour. The creamy center is so dreamy, thanks to whipped cream cheese and Cool Whip, and the caramelized pecan topping adds just the right amount of crunch. Don’t be surprised if you find yourself “just tasting” more than a few while you’re filling and topping them!
If you’re looking for a fall dessert that’s crowd-pleasing and simple to make, these cupcakes are it. They’re perfect for sharing but also special enough for a treat-yourself moment with a cup of hot coffee. Whether you’re an experienced baker or just starting out, you’ll love how quickly these come together—and how fast they disappear once served. Give them a try this autumn, and you just might start a new family tradition of your own.
How to Make Pumpkin Spice Filled Cupcakes
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Ingredients
- 1 box of spice cake mix
- Eggs (as directed on cake mix box)
- Oil (as directed on cake mix box)
- Water (as directed on cake mix box)
- 15 ounces canned pumpkin
- 8 ounces whipped cream cheese
- 1/2 teaspoon pumpkin pie spice
- 1/2 cup powdered sugar
- 8 ounces Cool Whip, thawed
- 2 tablespoons butter
- 1/2 cup chopped pecans
- 1/3 cup granulated sugar
Directions
- Preheat your oven to 350°F and prepare the spice cake mix as directed on the box, combining eggs, oil, and water accordingly.
- Line 18 to 24 muffin cups with paper liners and spoon the batter evenly among them, filling each about two-thirds full.
- Bake for approximately 25 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let the cupcakes cool completely on a wire rack.
- While the cupcakes are baking, make your filling: In a medium bowl, beat together the whipped cream cheese and canned pumpkin until well combined and smooth.
- Add the powdered sugar and pumpkin pie spice to the mixture, then blend until fully incorporated.
- Gently fold in the thawed Cool Whip, mixing just until the filling is light and fluffy. Set aside in the fridge to chill.
- For the pecan topping, melt butter in a small skillet over medium heat. Add chopped pecans and granulated sugar, stirring constantly until the nuts are well coated and the sugar begins to caramelize (about 3–4 minutes). Remove from heat and spread pecans on a plate to cool.
- Once your cupcakes are completely cooled, use a small knife or cupcake corer to cut a small circle out of the center of each cupcake. Save the tops if you like, or snack on them!
- Spoon or pipe the pumpkin cream filling into the center of each cupcake, letting some overflow onto the top for extra creaminess.
- Finish each cupcake with a generous sprinkle of the caramelized pecans.
- Serve immediately or chill until you’re ready to enjoy.
Customizing Pumpkin Spice Filled Cupcakes: Alternative Ingredients
If you don’t have spice cake mix, yellow or vanilla cake mix with an added teaspoon of pumpkin pie spice will work in a pinch. Swap in mascarpone for cream cheese for a richer filling, or use Greek yogurt for a tangier, lighter option. For a nut-free version, try toasted pumpkin seeds or omit the topping altogether. You can also use homemade stabilized whipped cream instead of Cool Whip if you prefer natural ingredients.
Best Ways to Store Leftover Pumpkin Spice Filled Cupcakes
To keep your cupcakes fresh, store them in an airtight container in the refrigerator for up to four days. If you want to prepare ahead, bake the cupcakes and make the filling separately, then assemble right before serving. The frosted, filled cupcakes don’t freeze well due to the cream filling, but you can freeze the unfilled cupcakes for up to two months and thaw before adding the filling and topping.
The Best Accompaniments for Pumpkin Spice Filled Cupcakes
These cupcakes are delicious with a mug of hot apple cider, pumpkin-spiced coffee, or chai tea. For a festive dessert tray, serve alongside spiced nuts or a fruit salad. Garnish each cupcake with a dollop of whipped cream or a sprinkle of extra pumpkin pie spice for an added touch. They also pair beautifully with vanilla ice cream if you want to turn dessert into a real celebration!
Pro Tips for the Perfect Pumpkin Spice Filled Cupcakes
Be sure to let both the cupcakes and the filling cool fully before assembling so the cream doesn’t melt. If you want neat, bakery-style centers, use a piping bag or zip-top bag with the corner snipped off. For extra flavor, toast your pecans lightly before caramelizing. And if you’re short on time, you can skip hollowing out the centers and just pipe a generous swirl of filling on top.
Adjusting Pumpkin Spice Filled Cupcakes for Any Season
In the spring, try swapping the pumpkin for sweet potato puree or carrot for a lighter twist. For summer, use lemon zest and blueberries in the filling instead of pumpkin and spice. In winter, a dash of ginger or nutmeg will deepen the flavors, while a maple glaze drizzled over the pecans adds a festive touch. These cupcakes are easily adapted to whatever’s in season or suits your cravings.
FAQs:
Can I use homemade pumpkin puree instead of canned?
Yes, you can substitute homemade pumpkin puree for canned pumpkin in this recipe. Just make sure your puree is well-drained and not too watery, as excess moisture can make the filling runny. Use the same amount called for in the recipe and taste for seasoning since homemade puree can be milder in flavor.
What’s the best way to fill the cupcakes neatly?
The easiest way to fill cupcakes is to use a piping bag fitted with a round tip or a sturdy zip-top bag with one corner snipped off. Insert the tip into the center of the cupcake and gently squeeze until the filling comes to the top. For a prettier presentation, you can pipe a swirl of filling on top as well.
Can I make these cupcakes gluten-free?
Absolutely! You can make these cupcakes gluten-free by using a gluten-free spice cake mix and ensuring that all other ingredients (like the pumpkin puree and cream cheese) are certified gluten-free. The texture may be slightly different, but the flavor will still be delicious. Always double-check labels if you’re baking for someone with gluten intolerance.
Do I have to use Cool Whip, or can I use another whipped topping?
If you prefer to avoid Cool Whip, feel free to use homemade whipped cream stabilized with a bit of cream cheese or powdered sugar. The important thing is to use a topping that will hold its shape and blend well into the filling. Regular whipped cream is a bit softer, so stabilize it if you want the creamy center to last longer.
How can I make the pecan topping without nuts?
If you have a nut allergy or just want to skip nuts, try using crushed graham crackers, granola, or toasted oats tossed with butter and sugar as a crunchy topping. You’ll still get that sweet, crisp finish without the allergens. You can also leave off the topping for a simpler treat.
What’s the best way to transport these cupcakes to a party?
For easy transport, place the cupcakes in a deep, sturdy container with a secure lid. If possible, assemble them shortly before serving to keep the filling and topping fresh. If you need to assemble in advance, keep the cupcakes chilled and let them come to room temperature before serving for the best flavor and texture.
Pumpkin Spice Filled Cupcakes
Ingredients
- 1 box spice cake mix
- as per directions eggs as per cake box instructions
- as per directions oil as per cake box instructions
- as per directions water as per cake box instructions
- 15 ounces canned pumpkin
- 8 ounces whipped cream cheese
- 1/2 teaspoon pumpkin pie spice
- 1/2 cup powdered sugar
- 8 ounces Cool Whip thawed
- 2 tablespoons butter
- 1/2 cup chopped pecans
- 1/3 cup granulated sugar
Instructions
- Start by preheating the oven to 350 degrees F. Prepare the spice cake mix as indicated on the box.
For Cupcakes:
- Line 18 to 24 cupcake slots with liners and pour in the batter.
- Bake the cupcakes for approximately 25 minutes. Allow them to cool once done.
For Filling:
- While the cupcakes are baking, prepare the filling by combining the softened cream cheese with pumpkin in a bowl.
- Incorporate the powdered sugar and sprinkle in the pumpkin spice.
- Gently fold in the Cool Whip and mix until smooth, ensuring the Cool Whip is properly thawed.
For Caramelized Pecans:
- Melt 2 tablespoons of butter in a small frying pan.
- Add the chopped pecans and granulated sugar to the pan, stirring until they are well coated. Keep an eye on them for about 3 to 4 minutes.
- Once the pecans start to caramelize, turn off the heat and let them cool.
To Assemble:
- After the cupcakes are baked and cooled, carve out a small section in the center of each.
- Fill the openings with the creamy mixture and pipe some on top.
- Finally, sprinkle the sweetened pecans over the top of the cupcakes.
