Pujols Kitchen

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Pumpkin Pie Walnut Cupcakes with Whipped Icing by Chef Adi Oquendo

Posted by Deidre Pujols on Oct 10 2014

My favorite dessert for this time of year is pumpkin pie, here is my quick semi-homemade version of pumpkin pie cupcakes.  


4 eggs

1 stick of melted butter

1/2 can of (Libby's) pumpkin puree

1 package of (Jello) instant vanilla pudding

1 1/4 cup of milk

1 box of white cake mix

1/2 teaspoon of almond extract

1 tablespoon of pumpkin spice

1/2 cup of crushed walnuts

Cupcake liners


Makes 24 cupcakes 

Whip eggs thoroughly. Once eggs are whipped add melted butter, pumpkin puree, instant vanilla pudding powder, and milk. Whisk to combine.  

Add the box of white cake mix, and remaining ingredients; whisk to combine.  

Place a couple tablespoons of pumpkin pie cupcake mix into lined cupcake tins and bake at 350 degrees for about 12-14 min or until toothpick removes cleanly.  

For topping....


8 ounces of cool whipped topping

1 cup of marshmallow fluff

1/4 cup of softened cream cheese

1/2 cup of vanilla yogurt

1 tablespoon of your favorite maple syrup


In a bowl whisk the cool whipped topping with marshmallow fluff, and softened cream cheese until combined. Add yogurt and maple syrup and refrigerate for about 5-10 min.

Once cupcakes are cooled, finished with the whipped topping, decorate with some sprinkles or maple syrup. If you can't decide which you like best, do both! Happy Cooking!