Skip to content

Pumpkin Pie Cupcakes

Pumpkin Pie Cupcakes: A Delicious Twist on a Classic Dessert

Who doesn’t love the warm, comforting flavors of pumpkin pie? It’s a Thanksgiving staple that brings back memories of family gatherings and cozy autumn evenings. But what if you could enjoy those same flavors in a portable, handheld treat? Enter pumpkin pie cupcakes.

The Perfect Marriage of Pumpkin and Cupcakes

Pumpkin pie cupcakes are the perfect marriage of two beloved desserts. They combine the rich, spiced flavors of pumpkin pie with the moist, fluffy texture of a cupcake. It’s like having your pie and eating it too!

Imagine biting into a tender cupcake that’s infused with the warm flavors of cinnamon, nutmeg, and cloves. The creamy pumpkin filling oozes out with every bite, reminding you of the classic pie you know and love. And the best part? You can enjoy these cupcakes on the go, no fork required.

How to Make Pumpkin Pie Cupcakes

Making pumpkin pie cupcakes is surprisingly easy. Start by preheating your oven and lining a muffin tin with cupcake liners. In a mixing bowl, combine all the dry ingredients: flour, baking powder, cinnamon, nutmeg, and cloves. In a separate bowl, whisk together the wet ingredients: pumpkin puree, eggs, sugar, and vanilla extract.

Next, gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in dense cupcakes. Once the batter is ready, spoon it into the cupcake liners, filling them about two-thirds of the way.

Now comes the fun part – creating the pumpkin pie filling. Take a spoonful of the filling and gently place it on top of each cupcake batter. As the cupcakes bake, the filling will sink into the center, creating a delightful surprise with every bite. Bake the cupcakes for about 20 minutes, or until a toothpick inserted into the center comes out clean.

Topping Options and Serving Suggestions

Pumpkin pie cupcakes are delicious on their own, but you can take them to the next level with some creative toppings. A dollop of whipped cream adds a light and airy touch, while a sprinkle of cinnamon or a drizzle of caramel sauce enhances the flavors even more.

These cupcakes are perfect for any occasion, from holiday parties to casual get-togethers. Serve them as a dessert option at your Thanksgiving feast, or bring them to a potluck to impress your friends. No matter how you choose to enjoy them, pumpkin pie cupcakes are sure to be a hit.

Frequently Asked Questions (FAQs)

1. Can I make these cupcakes ahead of time?

Yes, you can make the cupcakes ahead of time and store them in an airtight container at room temperature for up to three days. Just wait to add the toppings until right before serving.

2. Can I use canned pumpkin puree?

Yes, canned pumpkin puree works perfectly fine for this recipe. Just make sure it’s pure pumpkin puree and not pumpkin pie filling, which already contains sugar and spices.

3. Can I freeze these cupcakes?

Absolutely! Once the cupcakes have cooled completely, you can wrap them individually in plastic wrap and store them in a freezer-safe container or bag. They will keep well in the freezer for up to three months. Thaw them at room temperature before serving.

4. Can I use a different type of frosting?

While traditional pumpkin pie cupcakes don’t typically have frosting, you can certainly get creative with your toppings. Cream cheese frosting or maple buttercream would be delicious options.

5. Can I make mini pumpkin pie cupcakes?

Yes, you can make mini pumpkin pie cupcakes by using a mini muffin tin and adjusting the baking time accordingly. Keep an eye on them as they will bake faster than regular-sized cupcakes.

6. Can I add chocolate chips to the batter?

Absolutely! Adding chocolate chips to the batter would be a delightful twist on the classic pumpkin pie cupcakes. Just fold them in gently before spooning the batter into the cupcake liners.

7. Can I make these cupcakes gluten-free?

Yes, you can make these cupcakes gluten-free by using a gluten-free flour blend in place of regular flour. Just make sure to check that all the other ingredients you use are also gluten-free.

8. Can I substitute the sugar with a healthier alternative?

Yes, you can substitute the sugar with a healthier alternative like coconut sugar or maple syrup. Just keep in mind that it may slightly alter the taste and texture of the cupcakes.

In conclusion, pumpkin pie cupcakes are a delightful twist on a classic dessert. They combine the flavors of pumpkin pie with the convenience of a handheld treat. Whether you’re enjoying them at a holiday gathering or as an everyday indulgence, these cupcakes are sure to satisfy your pumpkin cravings. So why not give them a try and experience the joy of pumpkin pie in cupcake form?

Pumpkin Pie Cupcakes compressed image1

Pumpkin Pie Cupcakes

No ratings yet
Prep Time 2 hours 20 minutes
Cook Time 50 minutes
Total Time 2 hours 20 minutes
Course Desserts
Cuisine American
Servings 12


  • Cooking spray
  • 1 3/4 cups cake flour
  • 2 teaspoons pumpkin pie spice
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • One 15-ounce can pure pumpkin puree
  • 1 cup granulated sugar
  • 1 1/2 sticks (12 tablespoons) unsalted butter , melted
  • 2 large eggs
  • 1/4 cup milk
  • 2 teaspoons pure vanilla extract
  • Half a rolled pie crust (store-bought or homemade)
  • 2 tablespoons milk , for brushing
  • Granulated sugar , for sprinkling
  • 4 ounces cream cheese , at room temperature
  • 3/4 cup confectioners sugar
  • 2 cups heavy cream


  • Preheat the oven to 350 degrees F and position the oven rack in the center.
  • Line a 12-cup muffin tin with paper liners and coat them with cooking spray.
  • In a large bowl, whisk together the flour, pumpkin pie spice, baking powder, and salt.
  • In a separate medium bowl, whisk together the pumpkin puree, granulated sugar, butter, eggs, milk, and vanilla.
  • Pour the pumpkin mixture into the flour mixture and gently fold until just combined (some lumps are okay).
  • Bake for 24 to 28 minutes, or until the tops of the cupcakes spring back when pressed. Rotate the tin halfway through baking.
  • Allow the cupcakes to cool in the pan for a few minutes before transferring them to a cooling rack to cool completely.
  • While the cupcakes are cooling, cut out 12 shapes from the pie crust and place them on a baking sheet lined with parchment paper.
  • Brush each pie crust cutout with milk and sprinkle generously with granulated sugar.
  • Bake the pie crust cutouts for 10 to 15 minutes, or until they are deep golden brown. Rotate the baking sheet halfway through baking. Let them cool completely.
  • In a medium bowl, beat the cream cheese and confectioners' sugar together until smooth.
  • Add 1 cup of the cream and beat until soft peaks form. Then, add the remaining 1 cup of cream
Keyword baking, Cupcake, dessert, Pumpkin, Vegetable
Tried this recipe?Let us know how it was!

Hi, I am April & Welcome to my food blog!

Thank you for visiting my blog. We share delicious recipes to make your meals nourishing and fun. Experimenting in the kitchen and cooking is my joy!


Recent Recipes

Never Miss A Recipe!

Join thousands of subscribers and get our best recipes delivered each week!

Table of Contents