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Pumpkin Mudslide Cupcakes

pumpkin mudslide cupcakes

These pumpkin mudslide cupcakes are inspired by my must-try frozen pumpkin mudslide cocktails.  When my friend Adam tried these cupcakes, he said they were so amazing that they actually gave him goosebumps.  That’s the kind of review that I like to hear!   Although the more traditional pumpkin flavor is present in the cupcakes, they taste distinctly of Kahlua and Baileys Irish Cream. The cupcakes are finished with a drizzle of chocolate syrup over spiced pumpkin coffee buttercream frosting.

Try making these pumpkin mudslide cupcakes with my homemade Baileys Irish Cream and homemade Kahlua for an extra-special treat.

I like to throw some orange and black sanding sugar on mine for added fun! (View on Amazon)

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pumpkin mudslide cupcakes
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5 from 1 vote

Pumpkin Mudslide Cupcakes

Mudslide ingredients plus pumpkin baked into an irresistible cupcake treat!
Course Dessert
Cuisine American
Keyword mudslide cupcakes, pumpkin frosting, pumpkin mudslide
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 12 cupcakes
Calories 344kcal
Author Stef


Cupcake Ingredients

  • 1 ½ cups all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • 2 teaspoons instant coffee granules
  • 1 teaspoon baking soda
  • Pinch salt
  • 1 ½ cups sugar
  • ¾ cup pumpkin puree
  • 2 large eggs
  • ½ cup vegetable oil
  • ¼ cup Kahlua
  • ¼ cup Baileys Irish Cream

Frosting Ingredients

  • 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


Cupcake Directions

  • 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.

Frosting Directions

  • 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.


Nutrition Facts
Pumpkin Mudslide Cupcakes
Amount Per Serving
Calories 344 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 17g85%
Cholesterol 67mg22%
Sodium 105mg4%
Potassium 76mg2%
Carbohydrates 22g7%
Sugar 20g22%
Protein 1g2%
Vitamin A 4485IU90%
Vitamin C 1.1mg1%
Calcium 16mg2%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.
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