Mix the IngredientsBefore mixing the ingredients, preheat the oven to 350 degrees, so it’ll be ready for later.Then, start mixing the cake mix, one egg, and a melted butter stick in a large bowl. Mix it well until you’re sure everything is combined, then scoop two tablespoons of the mixture. If you have cupcake tins, pat the mixture right into them after lining.Alternatively, you can use small jars, but make sure to grease them beforehand.
Prepare the FillingAfter you’re done with the cake’s mixture, it’s time to prepare the gooey filling; the cupcakes’ essence!In a large bowl, mix the pumpkin and the cream cheese, and beat them until they’re totally smooth. Then, pour in the rest of the eggs, the vanilla, butter, and beat everything until smooth.Afterward, you’ll add the powdered sugar and pumpkin spice and combine them well.Now, it’s time to pour the gooey pumpkin mixture onto the cake batter that’s already in the cupcake tin. Make sure not to overfill the tin or the jars; the whole thing will rise on its own while baking. You don’t want the cupcakes to be inside out! Leave about a third of your chosen container empty.If you want, you can sprinkle some nutmeg on top for a final touch. Or, you can use any nuts of your choice.
Time for Baking!After you’re done with everything, throw the mixture into the preheated oven, and bake for 30 minutes. Ten minutes before the time ends, keep watching the cupcakes so they don’t over bake. Over-baking will ruin the gooey texture inside, which is what we’re aiming for in the first place.
For serving, i recommend adding some caramel on top. We dare say that pumpkin and caramel are a better couple than Beyoncé and Jay-Z!