Pumpkin Streusel Cupcakes

By littlefish

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

Ingredients

• STREUSEL:
• 1 package (18-1/4 ounces) spice cake mix
• 1-1/4 cups water
• 3 eggs
• 1/2 cup canned pumpkin
• 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 Spice Islands® pure vanilla extract

Details

Servings 24
Adapted from tasteofhome.com

Preparation

Step 1

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. Yield: 2 dozen.

Nutrition Facts: 1 cupcake equals 204 calories, 8 g fat (4 g saturated fat), 46 mg cholesterol, 213 mg sodium, 31 g carbohydrate, trace fiber, 3 g protein.