Pumpkin Cupcakes

These Pumpkin Cupcakes with Streusel Topping are a great fall dessert.  They are a great alternative to Pumpkin Pie for Thanksgiving dessert. I made them for my son’s play group, since my husband is not the biggest fan of pumpkin. They are very good, with a great pumpkin flavor, and the pudding makes them incredibly moist. 

Pumpkin Cupcakes with Streusel Topping
Steusel Topping recipe from: Betty Crocker Cookbook: Bridal Edition

Cupcake Recipe
1 box of moist white cake mix
1 can (15 oz) of pure pumpkin (not pumpkin pie filling)
1 box of pumpkin spice pudding
1 1/4 cup of water
1/3 cup of vegetable oil
3 eggs

1.  Preheat the oven to 325 degrees.

2.  Combine all ingredients in a large bowl. Beat the ingredients on low speed for 30 seconds, then on medium speed for 2 minutes scraping the bowl occasionally.

3.   Line the cupcake pan with liners.  Then fill the liners about 2/3 fill with cupcake batter using an ice cream scoop or spoon.  

Streusel Topping
1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons of firm butter

1.  Mix flour, brown sugar and cinnamon in medium bowl.

2.  Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly.

3.  Spoon the struesel topping over each cupcake evenly.

Bake the cupcakes for 20-25 minutes.  They are done when an inserted toothpick comes out clean.  Cool for 10 minutes before removing from the cupcake pan. 


Linked to these parties



  1. I bet these would be good with some cream cheese frosting too!

  2. oh yum! your photos are making my mouth water!

  3. I’ve never had pumpkin cupcakes before. These sound delicious! Thanks so much for linking up at Muffin Monday! Happy Thanksgiving!

  4. Mmmmm…a streusel topping??? Delish. Thanks for sharing on Crazy Sweet Tuesday! :)