Pumpkin Caramel Cupcakes - Table For Seven
  • Pumpkin Caramel Cupcakes

    Sep 20th • Posted in Cupcakes

    Pumpkin Caramel Cupcakes from Table for Seven

    It’s pumpkin season..let’s start it with some cupcakes!

    Although, cupcakes are always the perfect way to kick off just about any season,..don’t you think?

    With the official start of the fall season, being this Friday, it’s seems like the perfect time to start posting some pumpkin recipes.

    Don’t worry! I’m not going to shove 9000 pumpkin recipes at you guys until Thanksgiving.  We like pumpkin around here, but, I usually try to share only a couple.  This year should be the same, but, you never know, if I find some good stuff, we may have more!

    For now, we have cupcakes.

    These cupcake start with a cake mix, are soft, dreamy and loaded with the classic pumpkin flavor. Then, they are drench with a too-die-for caramel icing and topped with chopped pecans.

    Oh.My.Goodness. These are good.

    Your icing is just a simple caramel apple dip.  You should be able to locate this in the produce section of your local grocery store. Check near the apples. 😉

    A delicious cupcake that will make a huge impact on your dessert menu this fall.  Great for all the fall parties too!

    Looking for more PUMPKIN?? Just click here. 🍂

    Pumpkin Caramel Cupcakes from Table for Seven
    Pumpkin Caramel Cupcakes

    Pumpkin Caramel Cupcakes from Table for Seven

    by Table for Seven
    Prep Time: 00:10
    Cook Time: 00:18
    Ingredients (24 cupcakes)
    • yellow cake mix
    • 15 oz pumpkin puree
    • 2/3 cup water
    • 1/4 cup maple syrup
    • 3 eggs
    • 1 TBSP brown sugar
    • 3 tsp ground cinnamon
    • 1/4 tsp salt


    • 16 oz caramel apple dip
    • chopped pecans, optional
    Preheat oven to 350 degrees. Grease a 12 count muffin pan or line with cupcake liners.
    In a mixing bowl, beat together dry cake mix, pumpkin puree and eggs. Then, add in maple syrup, brown sugar, ground cinnamon, salt and water.
    Mix until combined.
    Fill cupcake pan evenly.
    Bake for 15-18 minutes or until toothpick inserted comes up clean.
    Let cupcakes cook for 5-10 minutes before removing from pan.
    Once completely cooled, frost cupcakes with caramel. If desired, top with chopped pecans before serving.

    Pumpkin Caramel Cupcakes from Table for Seven

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