Pumpkin Pie Cupcakes

Pumpkin Pie Cupcakes – All the cozy flavor of pumpkin pie baked into perfectly spiced, tender cupcakes.

Pumpkin Pie Cupcakes are the sweet spot between cozy and convenient — all the fall flavor of pumpkin pie baked into a soft, spiced cupcake. They’re perfectly tender, full of warm pumpkin spice, and easy to serve at any fall gathering.

They’ve got that familiar pumpkin pie flavor, just in a lighter, cake-like form. If you’re after the traditional creamy filling and flaky crust, my Mini Pumpkin Pies are the way to go — but for something a little more playful and portable, these cupcakes are hard to beat.

Ingredients Needed

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• All-Purpose Flour
• Baking Powder
• Baking Soda
• Salt
• Cinnamon
• Nutmeg
• Allspice
• Ground Ginger
• Ground Cloves
• Pumpkin Puree – make sure it is pure pumpkin, and not pumpkin pie filling
• Granulated Sugar
• Light Brown Sugar
• Eggs
• Vanilla Extract
• Half And Half – can use milk or heavy cream

How to Make Pumpkin Pie Cupcakes

1. Prep the pan – Line a muffin tin with cupcake liners and lightly coat them with nonstick spray.
2. Mix dry ingredients – Combine the flour, leavening agents, salt, and spices in a bowl and set aside.
3. Whisk wet ingredients – Stir together pumpkin, sugars, eggs, vanilla, and half and half until smooth.
4. Combine mixtures – Gradually add the dry ingredients to the wet, mixing until a smooth batter forms.
5. Fill and bake – Divide the batter among the muffin cups, filling about three-quarters full, and bake until set.
6. Cool and serve – Let the cupcakes cool in the pan, then refrigerate and top with whipped cream before serving.

Recipe Tips & Suggestions

• Use pure pumpkin puree – Be sure to use 100% pumpkin puree, not pumpkin pie filling, which already contains sugar and spices.
• Spray the liners – A quick mist of nonstick spray inside cupcake liners prevents sticking since these cupcakes are more custard-like than fluffy.
• Don’t overmix the batter – Stir just until combined to keep the cupcakes light and tender.
• Watch the bake time – They’re ready when the centers are set but still slightly soft; they’ll firm up as they cool.
• Cool completely before chilling – Letting them rest before refrigerating keeps the texture smooth and prevents condensation.
• Serve cold or slightly chilled – These taste best after some time in the fridge, making them a perfect make-ahead dessert.
• Add whipped cream before serving – A dollop of whipped cream adds a classic pumpkin pie touch and balances the spices.

Storage

I like to store these in the fridge so they last longer, but it isn’t necessary. Just like pumpkin pie, you can store at room temperature for a couple of days. If they are from the fridge I let them come to room temperature before serving. And of course top with whipped cream for serving!

Want more Pumpkin Recipes?