Best 4 Surprise Pumpkin Cupcakes Recipes

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Thanksgiving is a time for family, friends, and of course, delicious food. If you're looking for a fun and festive dessert to serve at your Thanksgiving gathering, look no further than surprise pumpkin cupcakes. These cupcakes are not only delicious, but they're also sure to put a smile on everyone's face. With their moist pumpkin cake base, creamy cream cheese frosting, and surprise pumpkin-shaped candy centers, these cupcakes are sure to be a hit with people of all ages. So gather your ingredients and preheat your oven, because it's time to make some surprise pumpkin cupcakes!

Here are our top 4 tried and tested recipes!

SURPRISE PUMPKIN CUPCAKES



Surprise Pumpkin Cupcakes image

I like to share these little pumpkin cakes at work. Cupcakes are the perfect workplace treat because they're already wrapped up and so easy to eat. -Kathleen Dimmich, Easton, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 14

1 can (15 ounces) pumpkin
2 cups sugar
1 cup canola oil
4 large eggs, room temperature
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
FILLING:
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 large egg, room temperature
Confectioners' sugar, optional

Steps:

  • In a large bowl, beat the pumpkin, sugar, oil and eggs until well blended. In small bowl, combine the flour, baking powder, cinnamon, baking soda and salt; gradually beat into pumpkin mixture until blended. , For filling, in another small bowl, beat cream cheese and sugar until smooth. Add egg; beat on low just until combined. , Fill paper-lined muffin cups one-third full. Drop filling by tablespoonfuls into center of each cupcake. Cover with remaining batter. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the pumpkin portion comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Dust with confectioners' sugar if desired. Refrigerate leftovers.

Nutrition Facts : Calories 250 calories, Fat 14g fat (3g saturated fat), Cholesterol 54mg cholesterol, Sodium 179mg sodium, Carbohydrate 29g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.

PUMPKIN SURPRISE MUFFINS



Pumpkin Surprise Muffins image

Filled with cream cheese and apricot preserves, these almond-topped pumpkin muffins are absolutely heavenly. -Elizabeth Blondefield, San Jose, California

Provided by Taste of Home

Time 40m

Yield 14 muffins.

Number Of Ingredients 14

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup plus 3 tablespoons sugar, divided
2 large eggs, room temperature
1 cup canned pumpkin
1/2 cup sour cream
6 tablespoons butter, melted
7 tablespoons apricot preserves
4 ounces cream cheese, divided into 14 portions
1/4 cup sliced almonds

Steps:

  • Preheat oven to 400°. Whisk together first 6 ingredients and 1/2 cup sugar. In another bowl, whisk eggs, pumpkin, sour cream, melted butter and 3 tablespoons preserves until blended. Add to flour mixture; stir just until moistened. , Fill greased or paper-lined muffin cups half full with batter. Place a portion of cream cheese and about 3/4 teaspoon preserves in each muffin; cover with remaining batter. Sprinkle with almonds and remaining sugar., Bake until top springs back when touched, 20-25 minutes. Cool 5 minutes before removing from pans to a wire rack. Refrigerate leftovers.

Nutrition Facts : Calories 243 calories, Fat 11g fat (6g saturated fat), Cholesterol 50mg cholesterol, Sodium 228mg sodium, Carbohydrate 33g carbohydrate (16g sugars, Fiber 1g fiber), Protein 4g protein.

PUMPKIN SURPRISE



Pumpkin Surprise image

Heaven on your lips! This sumptuous autumn dessert will "wow" any crowd with its amazing blend of sweet, spicy and warm buttery flavors.

Provided by Momma Mia

Categories     Dessert

Time 21m

Yield 8-10 serving(s)

Number Of Ingredients 10

1 (32 ounce) can pumpkin (not pumpkin pie mix)
1 cup evaporated milk
3 large eggs
1 cup sugar
4 teaspoons ground cloves
4 teaspoons ginger
4 teaspoons cinnamon
1 (18 1/4 ounce) box yellow cake mix
1/2 cup butter (melted)
1 cup chopped walnuts

Steps:

  • Mix together pumpkin, sugar and spices; add milk and eggs.
  • Spread pumpkin mixture into bottom of ungreased glass 9 x 13-inch dish.
  • Distribute dry cake mix across top of pumpkin mixture. Drizzle butter over the top of cake mix. Sprinkle chopped walnuts generously across the top.
  • Bake at 350° for one hour. Let the "surprise" sit for 20 minutes before slicing into it.

PUMPKIN SURPRISE



Pumpkin Surprise image

My grandmother made this many years ago. My children love it. The cooked pumpkin around the 'shepherd's pie' is sweet and delicious! What a surprise when the lid of the pumpkin is lifted!

Provided by B.Jennings

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h45m

Yield 6

Number Of Ingredients 7

1 small pumpkin
6 potatoes - peeled and cubed
salt and pepper to taste
garlic powder to taste
2 pounds lean ground beef
1 (15 ounce) can cream-style corn
1 (15.25 ounce) can whole kernel corn

Steps:

  • Cut a 4 inch circle off the top of the pumpkin, including the stem; set aside to be used later as a lid. Remove seeds and stringy insides of pumpkin. Place pumpkin in a 9x13 inch baking dish. Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain, and mash. Season with salt, pepper and garlic powder; set aside.
  • In a skillet over medium heat, brown the ground beef until no pink shows; drain. Spoon the ground beef into the pumpkin. Pour in the creamed corn and whole kernel corn. Top with mashed potatoes. Cover with pumpkin lid. Pour 2 cups of water in the baking dish.
  • Bake in preheated oven for 50 to 60 minutes, or until pumpkin is tender and can be pierced with a fork.

Nutrition Facts : Calories 698.7 calories, Carbohydrate 70.1 g, Cholesterol 113.5 mg, Fat 32.5 g, Fiber 7.4 g, Protein 35.1 g, SaturatedFat 12.8 g, Sodium 559 mg, Sugar 7.4 g

Tips:

  • Use fresh pumpkin puree: Fresh pumpkin puree has a richer flavor and texture than canned puree. To make your own puree, simply roast a pumpkin until tender, then scoop out the flesh and blend it until smooth.
  • Don't overmix the batter: Overmixing the batter will make the cupcakes tough. Mix just until the ingredients are combined.
  • Bake the cupcakes at a high temperature: Baking the cupcakes at a high temperature will help them rise and create a tender crumb.
  • Let the cupcakes cool completely before frosting: Frosting the cupcakes while they are still warm will cause the frosting to melt and slide off.
  • Store the cupcakes in an airtight container at room temperature for up to 3 days: You can also freeze the cupcakes for up to 2 months.

Conclusion:

These pumpkin cupcakes are a delicious and festive treat that is perfect for fall. They are easy to make and can be decorated in a variety of ways. Whether you are looking for a simple dessert or something to impress your guests, these cupcakes are sure to be a hit.

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