Pumpkin Muffins | Twisted Tastes
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5 from 5 votes

Pumpkin Muffins With Pumpkin Cream Filling

A pumpkin dessert that wraps the house in the scent of the fall season, enticing your family to request it each year.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Servings: 24
Calories: 255kcal
Author: Holly McCarthy


  • 3 1/2 cups cake flour
  • 2 1/2 cups white sugar
  • 1 tsp salt
  • 1/8 tsp allspice ground
  • 1/8 tsp nutmeg
  • 3 tsp cinnamon
  • 3 tsp baking powder
  • 1/4 cup butter unsalted, softened
  • 1 box vanilla pudding mix 5 oz
  • 1 cup canned pumpkin
  • 8 oz sour cream
  • 1/2 cup vegetable oil (I use canola)
  • 1/2 cup water
  • 2 tsp vanilla extract
  • 4 large eggs


  • Preheat the oven to 350 degrees Fahrenheit and spray two cupcake pans with non-stick spray or use cupcake liners.
  • Combine all the dry ingredients into a large bowl and whisk together. This includes the cake flour, white sugar, salt, allspice, nutmeg, cinnamon, baking powder, and vanilla pudding mix.
  • Make a well in the center of your dry ingredients and add the butter, canned pumpkin, oil, sour cream, and vanilla extract. Mix for about 1 minute or until most of the ingredients are incorporated.
  • To the mixture, add the eggs one at a time. Next, slowly add the water. Continue mixing until fully incorporated. The batter will be thick. 
  • Fill each cupcake pan with batter about halfway to two-thirds of the way full. Bake in a preheated oven for 22-25 minutes or until a toothpick inserted into the middle comes out clean.
  • Allow the muffins to cool before filling. Find the pumpkin cream filling recipe here.


Note: Nutrition facts do not include the filling.


Calories: 255kcal | Carbohydrates: 39g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 45mg | Sodium: 162mg | Potassium: 128mg | Sugar: 24g | Vitamin A: 35.2% | Vitamin C: 0.6% | Calcium: 5.2% | Iron: 3.2%