Best 3 Pumpkin Streusel Cupcakes Recipes

Pumpkin streusel cupcakes are a delicious and festive treat that is perfect for fall. With their moist pumpkin cake base, sweet streusel topping, and creamy frosting, these cupcakes are sure to be a hit at any gathering. Whether you're looking for a dessert to serve at a Halloween party or a Thanksgiving dinner, these cupcakes are sure to be a crowd-pleaser.

Here are our top 3 tried and tested recipes!

PUMPKIN STREUSEL CUPCAKES

Pumpkin Streusel Cupcakes image

A delicious crumb filling becomes the center of attention inside these yummy confections that taste like pumpkin bread. -Donna Gish, Blue Springs, Missouri

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 13

Ingredients

1 package spice cake mix (regular size)
1-1/4 cups water
3 large eggs, room temperature
1/2 cup canned pumpkin
STREUSEL:
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1 tablespoon butter
FROSTING:
1 package (8 ounces) cream cheese, softened
2 tablespoons butter
2 cups confectioners' sugar
1/2 teaspoon vanilla extract

Steps:

In a large bowl, combine the cake mix, water, eggs and pumpkin. Beat on low speed just until moistened. Beat on medium for 2 minutes., In a small bowl, combine brown sugar and cinnamon; cut in butter until crumbly. Fill paper-lined muffin cups one-fourth full with batter. Drop streusel by heaping teaspoonfuls into center of each cupcake. Cover with remaining batter., Bake at 350° for 18-20 minutes or until a toothpick inserted in the cake portion comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost cupcakes. Store in the refrigerator.

Nutrition Facts : Calories 204 calories, Fat 8g fat (4g saturated fat), Cholesterol 46mg cholesterol, Sodium 213mg sodium, Carbohydrate 31g carbohydrate (23g sugars, Fiber 0 fiber), Protein 3g protein.

PUMPKIN STREUSEL SPICE CAKE OR CUPCAKES

Pumpkin Streusel Spice Cake or Cupcakes image

I was asked to make pumpkin cupcakes and chocolate cupcakes for a party. I searched alot of recipes and since I ran out of sugar making the chocolate ones, I decided to use a cake mix recipe for the pumpkin ones, with my own twist. I like the combo of spices rather than just pimpkin pie spice. They were a big hit and led to an...

Provided by Dee Stillwell

Categories Cakes

Time 40m

Number Of Ingredients 23

Ingredients

PUMPKIN CAKE BATTER
1 box yellow cake mix
1 - 3 1/4 oz box butterscotch instant pudding
2 tsp pumpkin pie spices
1 tsp cinnamon
1/2 tsp ginger powder
1/4 tsp allspice, ground
1 - 15 oz can of pumpkin puree
4 large eggs
1/2 c canola oil
1/4 c water
STREUSEL TOPPING
2/3 c flour
1/2 c brown sugar
1/2 c granulated sugar
1/3 c butter, softened
1 tsp cinnamon
CREAM CHEESE MOUSSE
4 oz cream cheese, room temperature
2 c heavy cream, cold
1/3 c powdered sugar
1/2 of a 3 oz box vanilla instant pudding
1 tsp vanilla extract

Steps:

1. Heat oven to 350 degrees. Prepare a 9"x13" baking pan by spraying with Pam or line 2 - 1 dozen cupcake pans with liners.
2. Mix all batter ingredients together and beat for 2 minutes. Pour into prepared cake or cupcake pans. Mix streusel ingredients together. sprinkle streusel over cake batter. Bake for 25 minutes or until done. Let cool completely.
3. Make mousse in chilled bowl. Beat heavy cream, sugar, vanilla and pudding mix till soft peaks form. Add cream cheese and beat with wire whip mixer attachment until medium stiff peaks form. Pipe a swirl on top of cupcakes. Dust with pumpkin pie spice. Enjoy!

PUMPKIN STREUSEL SPICE CAKE OR CUPCAKES

PUMPKIN STREUSEL SPICE CAKE OR CUPCAKES image

HOPE YOU ENJOY THIS ONE!!!!!!

Provided by April Alvarez

Categories Cakes

Time 25m

Number Of Ingredients 23

Ingredients

PUMPKIN CAKE BATTER
1 box yellow cake mix
1 small box butterscotch instant pudding
2 tsp pumpkin pie spices
1 tsp cinnamon
1/2 tsp ginger powder
1/4 tsp all spice
1 15 ounce can pumpkin puree
4 large eggs
1/2 c canola oil
1/4 c water
STREUSEL TOPPING
2/3 c flour
1/2 c brown sugar
1/2 c regular sugar
1/3 c butter (softened)
1 tsp cinnamon
CREAM CHEESE MOUSSE
4 oz cream cheese,room temperature
2 c heavy cream, cold
1/3 c powdered sugar
1/2 box or 3 ounces vanilla instant pudding
1 tsp vanilla extract

Steps:

1. Heat oven to 350 degrees. Prepare a 9x13 baking pan by spraying with pam or line 2-1 doz cupcake pans with liners. Mix all batter ingredients together and beat for 2 minutes
2. Pour into prepared cake or cupcake pans. Mix streusel ingredients together. sprinkle streusel over cake batter. Bake for 25 minutes or until done, Let cool completely.
3. To Make mousse in chilled bowl Beat heavy cream,sugar,vanilla and pudding mix till soft peaks form. Add cream cheese and beat with wire whip mixer attachment until medium stiff peaks form. Pipe a swirl on top of cupcakes or frost cake and dust with pumpkin pie spice.

Tips:

Use fresh pumpkin puree for the best flavor. You can make your own puree by roasting a pumpkin and then blending it until smooth.
Be sure to cream the butter and sugar together until light and fluffy. This will help to ensure that your cupcakes are moist and tender.
Don't overmix the batter. Overmixing can result in tough cupcakes.
If you don't have a muffin pan, you can bake the cupcakes in a 9x13 inch baking pan. Just adjust the baking time accordingly.
Let the cupcakes cool completely before frosting them. This will help to prevent the frosting from melting.

Conclusion:

These pumpkin streusel cupcakes are the perfect fall treat. They're moist, flavorful, and topped with a delicious streusel topping. They're sure to be a hit at your next party or gathering.