Cream Cheese Filled Pumpkin Cupcakes


These pumpkin cupcakes are loaded with luscious cream cheese. Creamy and sensual, this dessert is a delight to consume.

Most likely, you recall me telling you about my monstrous pumpkin can.

To my astonishment, a single can of pumpkin puree could be used in so many different recipes, and it was the first time I had ever tried using it.

My supply of pumpkin has finally run out, so these cream cheese-filled pumpkin cupcakes are likely to be my last of the season.

Carmel Moments’ recipe for Cream Cheese Filled Pumpkin Cupcakes was my inspiration.

Despite my reservations, I was confident that these cupcakes would be tasty because I’d had a fantastic experience with her pull-apart garlic bread, and they were! Every bite of these delectable pumpkin cupcakes is loaded with sweet and salty cream cheese.

These cupcakes are delicious.

I used pumpkin-shaped candies to adorn the cupcakes for a fun and festive display.

While my son preferred the candy pumpkins to the cupcakes, the cream cheese filling and the cupcakes were all that mattered to me, so I didn’t mind.

What is the average number of calories in one serving?

  • Each serving of this recipe contains only 584 calories.


  • 1/2 cup canola oil
  • 3 large eggs
  • 1 1/3 cups sugar
  • 1 1/4 cups canned pumpkin
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 1/3 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1 1/2 teaspoons baking soda


  • 4 oz. (115 g) cream cheese softened
  • 1 teaspoon vanilla
  • 1/4 cup unsalted butter, softened
  • 2 cups confectioner’s sugar


For frosting

  1. For a few minutes, combine Cream cheese and butter and mix thoroughly. Incorporate sugar and vanilla extract.
  2. Mix until it is creamy and smooth.
  3. Wrap and place in the refrigerator.

Pumpkin Cakes

  1. Your oven should be preheated up to 350°F (176°C).
  2. Add Sugar, Oil, Pumpkin, and Eggs to a large bowl and mix thoroughly. A small bowl is needed to combine Flour, Baking Soda, Sea Salt, Baking Powder, and Cinnamon. Beat in gradually until thoroughly incorporated into the pumpkin mixture.
  3. Put paper liners in a cupcake pan and bake the cupcakes as directed. Fill in each line to about three-quarters of its maximum height. Baking time is 18-20 minutes, depending on the size of your pan. Remove to wire racks after cooling for 10 minutes.
  4. Using a small, sharp knife, carve a 1-by-1-inch circle in the center. Set aside a portion of the cake.
  5. Add a little icing on top once you’ve filled the hole with frosting. Decorate the cake with a candy pumpkin. To make the rest of the cupcakes, do the same thing.


  • The stiffness of the icing should be adjusted accordingly. If the icing is either thick or too thin, add an additional 1 tablespoon of heavy cream or 1/2 cup of confectioners’ sugar.

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