Pumpkin Surprise Cupcakes

So I couldn’t help myself…I had to share one last pumpkin recipe with you.  It’s a good one.  Pumpkin Surprise Cupcakes are a moist, delicious pumpkin cake with a cream cheese surprise in the middle.  A little sprinkling of powdered sugar on top is all these cupcakes need before presenting, which makes them ideal for travel or eating at a gathering since they won’t get all messy.  While these cupcakes can hold their own without any frosting, they would also be really good with a little Cinnamon Cream Cheese Frosting if you want to get fancy.  Pumpkin Surprise Cupcakes are an easy, portable and fun little pumpkin alternative to tomorrow’s traditional pie.


By the way, can you believe we’re already in Week #9 of the 12 Weeks of Christmas Treats!  Due to the Thanksgiving holiday this Thursday, many of us are posting starting today through the rest of the week, so be sure to check out all of the yummy treats by clicking on the thumbnails at the bottom of this post.

Have a Happy Thanksgiving!!

Pumpkin Surprise Cupcakes
Yields: 24 cupcakes
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • pinch of salt
  • 1 can (15 ounces) pure pumpkin
  • 2 cups granulated sugar
  • 1 cup canola oil
  • 4 eggs
  • 1 teaspoon vanilla
  • 8 ounces light cream cheese, softened
  • ⅓ cup granulated sugar
  • 1 egg
  • Powdered sugar, for topping (optional)
  1. Preheat oven to 350 degrees. Line 2 12-cup muffin tins with paper liners and set aside.
  2. In a small bowl, whisk together the flour, baking powder, cinnamon, baking soda and salt. Set aside.
  3. In a large bowl, beat pumpkin, sugar, oil, eggs and vanilla until combined. Add flour mixture to pumpkin mixture, gently folding until well-blended.
  4. FILLING: In a separate small bowl, beat cream cheese and sugar until smooth. Add egg and beat on low until just combined.
  5. Fill muffin cups approximately one-third full. Distribute evenly among cupcakes, dropping a generous tablespoonful in the enter of each cupcake. Cover with remaining batter.
  6. Bake for 20 to 25 minutes, or until a toothpick inserted in the pumpkin cake portion comes out clean. Cool for 10 minutes before moving to a wire rack to cool completely. Dust with powdered sugar just before serving (or frost as desired).

Source: Taste of Home

Be sure to check out all the other bloggers who are participating this week in the 12 Weeks of Christmas Treats blog hop. And if you’re a blogger and want to join in on the fun, check out this post for the form to fill out to start baking along with us.


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  1. These sound great! I love that you don’t even need frosting on these. YUM.

  2. Yummy cupcakes. Great idea substitute cupcakes for pie.

  3. I love pumpkin and cream cheese together!

  4. i love the cheese surprise. I’ll take a couple without frosting, just a dust of powder sugar