Pumpkin Pie





Pumpkin Pie Walnut Cupcakes with Whipped Icing

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


Makes 24 Cupcakes



Whip the eggs thoroughly. Once the eggs are whipped, add the 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.


Allow cupcakes to cool completely before decorating…



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


Once cupcakes are cooled and 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!






4 eggs


1 stick of melted butter


½ can of (Libby's) pumpkin puree


1 package of (Jello) instant vanilla pudding


1 ¼ cups of milk


1 box of white cake mix


½ teaspoon of almond extract


1 tablespoon of pumpkin spice


½ cup of crushed walnuts


Cupcake liners




8 ounces of cool whipped topping


1 cup of marshmallow fluff


¼ cup of softened cream cheese


½ cup of vanilla yogurt


1 tablespoon of your favorite maple syrup

Be the One to make a difference.

Give a Gift. Give a Donation. Give your Time. Give a Kind Word.



© 2013 Pujols Kitchen. All Rights Reserved.