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How to make thanksgiving pumpkin streusel cupcakes

Adapted from a holiday baking magazine, these taste like pumpkin bread, but the streusel tucked inside make these the center of attention! Makes 24 Cupcakes.

15
STEPS
INGREDIENTS
In large bowl, combine cake mix, water, eggs, pumpkin and extracts. Beat on low speed until moistened (20 seconds). Beat on medium speed for 2 minutes.

In large bowl, combine cake mix, water, eggs, pumpkin and extracts. Beat on low speed until moistened (20 seconds). Beat on medium speed for 2 minutes.

In a small bowl, combine brown sugar and cinnamon. Cut in 1 Tbsp. butter until crumbly. Mixture should feel like sand.

In a small bowl, combine brown sugar and cinnamon. Cut in 1 Tbsp. butter until crumbly. Mixture should feel like sand.

Fill muffin cups one-fourth full with batter.

Fill muffin cups one-fourth full with batter.

Drop streusel by heaping teaspoonfuls into center of each cupcake.

Drop streusel by heaping teaspoonfuls into center of each cupcake.

Cover cupcakes with remaining batter. Bake at 350 degrees Fahrenheit for 18-20 minutes.

Cover cupcakes with remaining batter. Bake at 350 degrees Fahrenheit for 18-20 minutes.

While cupcakes bake, let's make the frosting. In a bowl, beat cream cheese and 2 Tbs. butter until fluffy.

While cupcakes bake, let's make the frosting. In a bowl, beat cream cheese and 2 Tbs. butter until fluffy.

Add confectioners' sugar and vanilla; beat until smooth.

Add confectioners' sugar and vanilla; beat until smooth.

Let cupcakes cool completely. Ready to frost!

Let cupcakes cool completely. Ready to frost!

Frost cupcakes. Store in refrigerator. Enjoy! Follow me for great recipes!

  • 1.0 Pkg. spice cake mix (18.25 oz.)
  • 1.0c Water
  • 3.0 Eggs
  • 0.0c Canned Pumpkin
  • 1.0tsp Vanilla extract
  • 0.0tsp Almond extract
  • 0.0c Packed brown sugar
  • 0.0tsp Cinnamon
  • 1.0Tbsp Butter
  • 1.0 Pkg. (8 oz.) cream cheese, softened
  • 2.0Tbsp Butter
  • 2.0c Confectioners' Sugar
  • 1.0tsp Vanilla extract