Pumpkin Butterscotch Cupcakes with Biscoff Marshmallow Frosting


A few days ago, I was cleaning out my computer when I found my resume. I had totally forgotten about it since I’ve been happily employed at my current work for almost a year now, but I pulled it up to see everything anyway.

Wow. It’s amazing how a few key words can embellish even the crappiest jobs into something stellar-sounding.

Like when I worked at that portrait studio. I was a “customer service representative” which was basically a glorified term for cold-calling families from local high schools and advertising our portrait services and getting cussed out by angry parents. Also known as “assisting customer queries.”

Or that one time I worked at a clothing store in the mall. I was always telling them I was eager to learn different positions around the store, but they insisted I would be a greeter every.single.day. By the time I got off work, my throat felt like it’d fall out of my body and if I had to hear one more time about our promotions, I would go postal. In other words, I was “marketing current promotions for the company.”

Oh, and don’t forget the time I worked at the bakery. I was (easily) one of the best employees: polite, prompt, responsible, hard-working and incredibly loyal. That was probably the reason I was eventually unnecessarily fired, as they had a knack for keeping the people who worked best at a pace I can only describe as when snails attack and maintained the IQ of a plastic bag. In resume words, I was “loyal and dedicated to my craft and patient with customers and coworkers.”

The two that didn’t make the list? The burger joint I worked two hours at (on second thought, I’d rather not smell like fry oil), and the sandwich shop (not my current one) I worked at for three days (the manager can best be described as soggy cardboard on a power trip and I could. not. handle. it).

Then I realized I’ve worked at my current job for almost a year (!!) which is basically decades compared to the others. I initially wanted to reward my coworkers for being awesome by baking them these cupcakes, but unfortunately for them (and uh, my thighs) I ate them. In my defense, my family helped. It was a joint effort in enjoying these bad boys, lemme tell ya.

I can’t say enough good things about these cupcakes. They’re dense, yet not too heavy, packed with pumpkin and sprinkled with spices reminiscent of fall with notes of rich butterscotch. And the frosting, oh, the frosting. It’s Biscoff and marshmallow. Yeah, I went there. And it’s so incredible. Sweet, spicy, light + fluffy… I’m drooling all over again!

Please try them… in the name of your job, you “official cupcake tasting consultant”, you.

Pumpkin Butterscotch Cupcakes with Biscoff Marshmallow Frosting

1 box spice cake mix
4 eggs
1/2 cup water
1/3 cup oil
1 cup pumpkin
1 small box sugar free/fat free instant butterscotch pudding mix
1/2 tsp pumpkin pie spice
Butterscotch chips, optional
Biscoff Marshmallow Frosting (recipe & ingredients follow)

1. Preheat oven to 350 degrees F. Line 2 muffin tins with about 18 paper liners.
2. In a large bowl, combine cake mix, eggs, water, oil, pumpkin, pudding and spices until combined. If desired, for added texture & flavor, sprinkle butterscotch chips into the batter (I didn’t, but it’d be a good boost of flavor if you’d like).
3. Portion batter evenly among muffin tins, filling approx. 2/3 full. Bake for 14-16 minutes or until a toothpick inserted near the center comes out mostly clean. Cool completely and prepare frosting.

Biscoff Marshmallow Frosting

1 stick butter, room temperature
1/3 cup Biscoff
1/3 cup marshmallow fluff
2-4 Tbsp milk
About 4.5 cups powdered sugar

1. In the bowl of a stand mixer, combine the butter, Biscoff spread and mallow fluff until creamy. Gradually add powdered sugar, about a cup at a time, until frosting is light & fluffy. Add milk if frosting becomes to pasty or thick.
2. Pipe frosting onto cooled cupcakes. Store leftovers airtight for up to 1 day, room temperature or in the fridge. Makes approx. 18 cupcakes.

The frosting on these bad boys is AMAZEBALLS. Imagine a gingerbread cookie met a toasted marshmallow on a fall morning and plopped themselves on top of a spicy pumpkin cupcake. It’s just awesome. And even though it’s still in the 90s here, I’m totally welcoming fall with open arms… and these cupcakes!

I hope you enjoy!!

xo, Hayley


  1. These take my breathe away, seriously, these look amazing!!! I love the Biscoff marshmallow frosting! I haven’t looked at my dusty resume in 9 years!! I’m afraid. But thinking back, I think having crappy jobs is a rite of passage into adulthood! I think my shortest stay at a job was a week. I had the worst jobs when I was a teenager and even into my twenties. I think you’ve found your calling my dear!

  2. I have been making this recipe for pumpkin cake for many years with the butterscotch pudding. I make it in a pumpkin bundt pan. I think it is the best pumpkin cake recipe there is. I make mine with a yellow cake and add my special spice touch to it. Thanks for sharing your recipe.

  3. Biscoff marshmallow frosting? You’re like a mad genius.

  4. Biscoff Marshmallow Frosting sounds like something I shouldn’t even MAKE b/c of the addictive factor – I love all ingredients used in that one!

    And pumpkin too, mmmm, soooo good!

  5. You had me at pumpkin. Then you had to throw in the Biscoff (and you KNOW how I feel about that!). These. Are. Happening. Soon.

  6. Must make these SOON. Can I use regular pudding mix, or would that screw up the consistency? I hate the flavor of fake sugar.

  7. Congratulations on one year of employment in the same place! I totaally get what an accomplishment that is. Also, I would really love a cupcake right now. With a side of frosting on a spoon. K, thanks!
    These are gorgeous and they alllllmost make me excited about fall. Fall food anyway 😉

  8. Theresa Rothweiler says:

    If I don’t have Biscoff would Trader Joe’s Cookie Butter work?

  9. You didn’t…biscoff and marshmallow in one glorious frosting! And a pumpkin butterscotch cupcake? I am seriously in need of a cupcake that awesome!!! Congrats on being at your job for a year…too bad the cupcakes didn’t make it there:-) LOL!

  10. Oh wow, these sound AMAZING! i should take a peeksie at my old resume – i’m sure it’s full of tons of crazy embellishments, too. I love that your posts always make me giggle. =)

  11. I am pretty sure that I would like to put this frosting on everything! But it does look especially yummy on these pumpkin cupcakes!

  12. I love everything about these cupcakes…pumpking, marshmallow, butterscotch, Biscoff. As if I wasn’t already mad enough that my oven isn’t working, you have to go and tempt me with these! Send some over, would ya? And hee–who knows what’s on my resume! Yikes. Fortunately, I’ve been with the same employer for eleven years and I don’t plan to leave, so hopefully I’ll never have to pull it out again–ugh!

  13. These are incredibly tempting.

  14. These muffins are simply STUNNING
    They look fantastic and I have no doubt they’re super delicious!:)

  15. so glad you are greeting pumpkin season early with me! That frosting looks WAY too dangerous! But so delicious at the same time Hayley! What a unique combination of flavors here!!

  16. Wow, Hayley. These are amazing. Biscoff and marshmallow? Heeeeelllloooo there! Your resume reads better than mine, that’s for sure!

  17. Biscoff and marshmallow? Yes, you went there and now I’m desperate for some. I’m going to kiss whoevers ass that finally brings Biscoff to the UK because we’re sooooo missing out. *curses*

  18. I’ll take a dozen, pretty please?!

  19. I would love to be your official cupcake tasting consultant! These are amazing! I love the flavors!!

  20. Your resume sounds like mine. For some reason, I don’t have the best of luck at jobs. These cupcakes look scrumptious by the way!

  21. So, the first time I ever had Biscoff was slathered on a jumbo marshmallow…You rocked this one, Hayley! Well done!!

  22. June Ferguson says:

    Hi Hayley!
    Wow, this recipe looks delish…..pumpkin is my favorite! I have to admit though, that I had never even heard of Biscoff until I read your recipe! I looked at several grocery stores for it….no luck. I guess it didn’t help that I didn’t really know what I was looking FOR! So I googled it and found out that I could get both the cookies and the spread at Walgreen’s, of all places! I bought both last night and had some cookies with my coffee this morning. I love Biscoff! Now I can’t wait to make these cupcakes, just in time for Fall–yay!
    Believe it or not, I have never had a real, official resume! I have had some interesting jobs so far though…..including 9 years as a pizza, egg roll, ice cream, and spice blend taste tester! Luckily it was just a part-time thing or I would be even chunkier than I already am! 😉
    Love your blog posts….keep up the good work!
    June in KS

    • June, that sounds like an awesome part time job to have! How cool is that? A pizza and ice cream taste tester? I need to get into that kinda gig 🙂 glad you could find the Biscoff stuff at Walgreens–who knew?? Enjoy the cupcakes, or hey, just the spread on a spoon! xo.

  23. Is that one small or large can of pumpkin? Can’t wait to try them! Yum!

  24. These are quite possibly the most delicious cupcake I have ever made/tasted. I made them as mini-cupcakes for my 8 year old daughter who loves pumpkin and wanted to take in a birthday treat. The awesomeness will definitely be wasted on a group of 3rd graders.

    • thedomesticrebel says:

      Stephanie, thank you SO much! That means a lot and I’m SO glad you and your daughter loved them so much!!

  25. These look so amazing and delicious… but I live in Australia and have never even heard of Biscoff, marshmallow fluff and have never seen a spice cake mix in the supermarket. Sigh. I will just have to continue to look upon these and dream….

    • thedomesticrebel says:

      Oh no Bonny! So sorry to hear you do not have those things available in Australia. Should I write to your government and complain!? I am actually surprised to hear that you guys do not have marshmallow fluff or Biscoff, as both are pretty international and common grocery store products. You could always melt some marshmallows down to create your own sticky, gooey fluff and instead of Biscoff (which is a ground cookie butter with similar consistency to peanut butter), use peanut butter instead. The spice cake mix can easily be made by using a packaged yellow cake mix and doctoring it with a little cinnamon, nutmeg, etc. 🙂


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