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Pumpkin Mudslide Cupcakes

By Stefani Pollack


Difficulty: Easy

Prep time: 30 minutes

Cook time: 20 minutes

Servings: 12



  • 1½ cups all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • 2 teaspoons instant coffee granules
  • 1 teaspoon baking soda
  • pinch of salt
  • 1½ cups sugar
  • ¾ cup pumpkin puree
  • 2 large eggs
  • ½ cup vegetable oil
  • ¼ cup coffee liqueur
  • ¼ cup Irish cream liqueur


  • 1 cup unsalted butter, room temperature
  • 2 cups powdered sugar
  • ½ cup pumpkin puree
  • 1 teaspoon instant coffee granules
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • chocolate syrup, for drizzling
  • orange and black sanding sugar (optional



Preheat oven to 350˚ F.

In a small mixing bowl, whisk together flour, pumpkin pie spice, instant coffee granules, baking soda, and salt. Set aside.

In a medium-sized mixing bowl, beat sugar, pumpkin puree, and eggs until smooth.

Mix the vegetable oil, Kahlua, and Baileys Irish Cream into the wet ingredients until fully combined.

Mix the flour mixture into the wet ingredients a little bit at a time until just incorporated.

Divide batter evenly among 12 cupcake liners.

Bake for 20 minutes or until cupcakes bounce back when lightly touched.


In a medium-sized mixing bowl, beat butter until light and fluffy—about three minutes on high speed using an electric mixer.

Add powdered sugar a little bit at a time until fully combined.

Mix in pumpkin puree, coffee granules, pumpkin pie spice, and vanilla until fully combined.

Spread or pipe onto cooled cupcakes.

Drizzle with chocolate syrup.

Optionally, dust with orange and black sanding sugar.