Menu Enter a recipe name, ingredient, keyword...

Pumpkin Spice Toffee Cupcakes


These pumpkin spice toffee cupcakes taste even better the second day…if they last that long!

Google Ads
Rate this recipe 4.5/5 (40 Votes)


  • 1 (18.25-ounce) package spice cake mix
  • 1 (15-ounce) can pumpkin
  • 2 large eggs
  • Betty Crocker Whipped Cream Cheese frosting
  • Heath Milk Chocolate Toffee bits


Servings 12
Preparation time 15mins
Cooking time 40mins


Step 1

Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

In a large bowl, mix together the spice cake mix, canned pumpkin and eggs until well blended. Pour evenly into the prepared pan. I made my cupcakes very generous in size – filling them 3/4 full – which yielded 12 large cupcakes.

Bake for 25 to 30 minutes in the preheated oven, or until a cupcakes are set in the center when you jiggle the pan. Cool completely.

Spread whipped frosting on tops and sprinkle with toffee bits. Store in the refrigerator.

You'll also love

Review this recipe

Pumpkin Apple Cupcakes Pumpkin Cupcakes with Cinnamon-Cream Cheese Frosting