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Pumpkin Cupcakes ~ Cupcake Tuesday

Welcome to Cupcake Tuesday!   If you are new here, grab a cup of tea or a glass of milk and enjoy a cupcake!

Did you see all the really cute Halloween Cupcakes last week on Cupcake Tuesday? There are so many fun ideas floating around right now, there aren’t enough hours in the day.

These Pumpkin Cupcakes not only look like Pumpkins, they taste like Pumpkin and are filled with Pumpkin Mousse! {that’s alot of Pumpkin! LOL}

Psst…see those cute orange and black striped cupcakes? Subscribe to Cupcake Chronicles (in the sidebar) and I’ll teach you how to make them this Friday!

These Pumpkin Cupcakes are from a recipe I found on Taste of Home, don’t let the list of ingredients scare you away, they go together very easily.

Pumpkin Cupcakes

Pumpkin Cupcakes

Cook Time: 12 minutes
Total Time: 12 minutes

Make pumpkins cupcakes with this recipe from HoosierHomemade.com.


  • 3/4 cup butter, softened
  • 2 1/2 cups sugar
  • 3 eggs
  • 1 can (15 oz) solid-pack pumpkin
  • 2 1/3 cups flour, all-purpose
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1 cup buttermilk (watch my video to see how I make my own)


  1. Preheat oven to 350 degrees.
  2. Fill muffin tins with paper liners.
  3. In a large bowl, cream together butter and sugar until fluffy.
  4. Add eggs one at a time, beating well after each egg.
  5. Add pumpkin, beat well.
  6. In a small bowl, combine dry ingredients, sift together (I use a whisk to mix).
  7. Add to pumpkin mixture, alternating with buttermilk, and beating well after each addition.
  8. Bake cupcakes 10 – 12 minutes or until a toothpick inserted in the center, comes out clean. Or, bake these in Mini Bundt Pans and turn them into Pumpkins (see video. )
Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g

Pumpkin Mousse

Pumpkin Mousse

Yummy pumpkin mousse recipe from HoosierHomemade.com.


  • 1 small box vanilla pudding + milk (2 cups)
  • Whipping cream (real or Cool Whip, about 1 cup)
  • 3 heaping teaspoons pumpkin
  • a sprinkle of cinnamon


  1. Mix pudding and place in fridge to set.
  2. Fold in whipping cream, pumpkin and cinnamon.

Fill cupcakes…or just eat with by the spoonful 🙂

This is really not a “typical” cupcake…but it’s little…cute…and it’s a pumpkin! So I just had to make it for you! And…here’s a video showing you how to create the leaves and tendrils (I called them stems on the video…oh well)

Here’s what you will need to decorate your Pumpkin Cupcakes…

  • Candy Pumpkins – I used Mellowcremes, Jelly and Gummi
  • Sprinkles, optional
  • Cupcake Wrappers, optional {I shared how to make your own in my Cupcake Chronicles Newsletter last week…sign up to learn how}
  • Stems – Pretzel nuggets and green Twizzlers
  • Leaves and tendrils – Fruit slices

Linking to…Eat at Home

Now, it’s time to share your creations! Please be sure to link back to this post so your readers can enjoy all the entries and visit one or all of the participants.


  1. In the pumpkin mousse, is it 3 teaspoons of solid packed pumpkin orpumpkin spice?

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