Pumpkin Scented Cupcakes Recipe

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I had left over pumpkin pie filling after making my Thanksgiving pies; I think my pie shells were smaller than the package advertised! I really dislike throwing unused food away & wanted to try & find a use for it. So I made up this recipe. It is a very tender cake; with a hint of pumpkin & very reminiscent of carrot cake. It ended up that I did not have standard size cupcake liners so I had to make jumbo cupcakes. I got 9 jumbo cupcakes so I am guessing the recipe would make about 18 cupcakes in all. I do not think this batter would hold up well in a standard cake pan, to crumbly & tender. But if you try it & it works please let me know.

Prep time:
Cook time:
Servings: 18 cupcakes


Cost per serving $0.24 view details
  • 2 sticks butter at room temperature
  • 2 cups sugar
  • 3 eggs
  • 2 cups flour
  • 3 1/2 tsp. baking powder
  • 1 tsp. salt
  • 2 cups pumpkin pie filling/liquid
  • 1 recipe brown sugar cream cheese frosting


  1. Pre-heat oven to 350 degrees.
  2. Mix flour, baking powder & salt into small bowl.
  3. Beat butter & sugar in mixer until very pale & fluffy.
  4. Add one egg at a time, mixing thoroughly between each egg.
  5. Add about 1/3 of pumpkin pie liquid & mix thoroughly.
  6. Add 1/3 of flour mixture; scraping bowl as needed.
  7. Alternate pumpkin liquid & flour, scraping bowl often, until all flour & pumpkin are mixed in.
  8. Fill cupcake liners 3/4 full. Bake at 350 degrees for 18-22 minutes, or until a cake tester or toothpick inserted into center of cake comes out clean.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 57g
Recipe makes 18 servings
Calories 237  
Calories from Fat 97 41%
Total Fat 11.05g 14%
Saturated Fat 6.7g 27%
Trans Fat 0.0g  
Cholesterol 58mg 19%
Sodium 457mg 19%
Potassium 28mg 1%
Total Carbs 32.88g 9%
Dietary Fiber 0.4g 1%
Sugars 22.3g 15%
Protein 2.46g 4%
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