If you love the warm, cozy flavors of fall, you are going to adore this Pumpkin Pie Cupcakes Recipe! It takes everything wonderful about traditional pumpkin pie—spiced pumpkin filling, creamy texture, and that comforting aroma—and transforms it into perfectly portioned, delightful cupcakes. These little treats are moist, tender, and bursting with autumn spice, making them an absolute must-bake for pumpkin lovers and dessert enthusiasts alike. Whether you’re serving them at a holiday gathering or simply craving a seasonal snack, this recipe will quickly become one of your all-time favorites.
Ingredients You’ll Need
This Pumpkin Pie Cupcakes Recipe calls for a handful of simple, pantry-staple ingredients that come together effortlessly to create a masterpiece. Each one plays an important role: from the pumpkin puree that provides rich flavor and moisture, to the pumpkin pie spice that delivers that signature warm, aromatic kick you crave in every bite.
- Pumpkin puree: The star of the show, brings moistness and that unmistakable pumpkin flavor.
- Granulated sugar: Adds sweetness and balances the spices perfectly.
- Brown sugar: Introduces a subtle caramel note and enhances moisture.
- Large eggs: Bind everything together and give structure to the cupcakes.
- Vanilla extract: Boosts flavor depth with a sweet, fragrant touch.
- Evaporated milk: Adds creaminess without weighing the batter down.
- All-purpose flour: Provides structure and gives the cupcakes their tender crumb.
- Pumpkin pie spice: The essential blend of cinnamon, nutmeg, ginger, and cloves that defines the flavor profile.
- Salt: Enhances all the flavors and balances sweetness.
- Baking powder: Helps the cupcakes rise and stay light.
- Baking soda: Works with the acidic pumpkin for a perfect lift and texture.
How to Make Pumpkin Pie Cupcakes Recipe
Step 1: Prepare Your Oven and Muffin Tin
Start by preheating your oven to 350°F (175°C). This ensures it’s at the perfect temperature when your cupcakes go in. Next, line a 12-cup muffin tin with silicone liners or foil liners sprayed with cooking spray. If you don’t have liners, just spray the cups well to make sure your cupcakes come out without sticking.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, eggs, vanilla extract, and evaporated milk. Mix until it’s smooth and fully blended—the batter should have an inviting, creamy consistency that hints at the deliciousness to come.
Step 3: Incorporate the Dry Ingredients
Gradually sprinkle the all-purpose flour, pumpkin pie spice, salt, baking powder, and baking soda into the wet mixture. Stir gently but thoroughly until everything is combined without overmixing. This balance keeps the cupcakes tender while ensuring even spice distribution.
Step 4: Fill the Muffin Cups
Using a spoon or scoop, fill each muffin cup about one-third full with the batter. This portion size ensures each cupcake bakes evenly and develops a nice dome on top without spilling over.
Step 5: Bake to Perfection
Place your muffin tin in the preheated oven and bake for 20 minutes. You’ll know they’re ready when a toothpick inserted into the center comes out clean. This simple test guarantees a perfectly moist, fully cooked cupcake every time.
Step 6: Cool and Chill
Let the cupcakes cool in the pan for 20 minutes, then carefully remove them to a wire rack or plate. Once at room temperature, pop them in the refrigerator to chill for 30 minutes. Chilling helps the texture set and makes topping easier later on.
Step 7: Add the Finishing Touches
Before serving, top each cupcake with a generous dollop of whipped cream and sprinkle a little extra pumpkin pie spice on top. This finishing flourish adds creaminess and a pop of spice, perfectly complementing the warm pumpkin flavors.
How to Serve Pumpkin Pie Cupcakes Recipe
Garnishes
While these cupcakes are incredible on their own, garnishing with whipped cream makes them truly shine. You can also add a sprinkle of chopped toasted pecans or a drizzle of caramel sauce for an extra indulgent touch.
Side Dishes
Serve these cupcakes alongside a hot cup of spiced chai tea or rich coffee to amplify the autumn vibes. A scoop of vanilla ice cream or a dollop of cinnamon-infused mascarpone cheese also pairs wonderfully for a decadent dessert experience.
Creative Ways to Present
For festive occasions, place each cupcake in decorative wrappers and arrange them on a rustic wooden board with small pumpkins and cinnamon sticks. You can also stack them on a tiered stand for an eye-catching dessert centerpiece that will impress guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover Pumpkin Pie Cupcakes Recipe cupcakes in an airtight container in the refrigerator for up to 4 days. Keep the whipped cream separate and add just before serving to maintain freshness.
Freezing
If you want to make these cupcakes ahead of time, freeze them without the whipped cream. Wrap each cupcake tightly in plastic wrap and place in a freezer-safe bag or container. They’ll keep well for up to 2 months. Thaw overnight in the refrigerator before serving.
Reheating
To enjoy your cupcakes warm, remove them from the fridge and microwave for about 10 seconds. Adding the whipped cream after reheating makes each bite silky smooth and wonderfully comforting.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to use plain pumpkin puree rather than pumpkin pie filling because the latter already contains sweeteners and spices, which might throw off the balance of flavors in this Pumpkin Pie Cupcakes Recipe.
What if I don’t have pumpkin pie spice? Can I make my own?
Absolutely! A simple blend of cinnamon, nutmeg, ginger, and cloves works beautifully as a substitute. This way, you can adjust the spice levels to your personal taste.
Are these cupcakes gluten-free?
Not as written. However, you can substitute the all-purpose flour for a gluten-free flour blend designed for baking, and the cupcakes will still be delicious.
Can I make these cupcakes dairy-free?
Yes! Swap the evaporated milk for a plant-based milk like coconut or almond milk. Use dairy-free whipped cream as a topping to keep things allergen-friendly.
How long do these cupcakes stay fresh?
When stored properly in the fridge in an airtight container, they stay moist and flavorful for about 4 days. For longer storage, freezing is your best bet.
Final Thoughts
This Pumpkin Pie Cupcakes Recipe is a delightful twist on a beloved classic, turning every bite into a celebration of fall’s best flavors. Whether you’re a pumpkin fanatic or just looking for a cozy dessert to impress, these cupcakes won’t disappoint. Trust me, once you try them, you’ll be baking these little gems all season long. So go ahead, gather your ingredients, and treat yourself and your loved ones to something truly special!
Print
Pumpkin Pie Cupcakes Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 60 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Pumpkin Pie Cupcakes bring the classic flavors of pumpkin pie to a convenient, handheld dessert. Moist and spiced with pumpkin pie spice, these cupcakes are perfect for fall celebrations and holiday gatherings. Topped with whipped cream and a sprinkle of extra pumpkin pie spice, they deliver a festive and comforting treat that’s easy to prepare and sure to please.
Ingredients
Wet Ingredients
- 1 (15 oz) can pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup evaporated milk
Sweeteners
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
Dry Ingredients
- 2/3 cup all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
Optional Toppings
- Whipped cream
- Additional pumpkin pie spice for sprinkling
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with silicone liners, foil liners sprayed with cooking spray, or spray the muffin cups directly with cooking spray to ensure cupcakes release easily after baking.
- Mix Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, eggs, vanilla extract, and evaporated milk. Mix thoroughly until the batter is smooth and evenly blended.
- Add Dry Ingredients: Gradually stir in the all-purpose flour, pumpkin pie spice, salt, baking powder, and baking soda to the wet mixture, mixing just until fully combined to avoid overmixing.
- Fill Muffin Cups: Spoon about 1/3 cup of the prepared batter into each muffin cup, distributing the batter evenly across the 12 cups.
- Bake: Place the muffin tin in the preheated oven and bake for about 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean, indicating they are fully cooked.
- Cool and Chill: Allow the cupcakes to cool in the pan for 20 minutes, then carefully remove them. Chill the cupcakes in the refrigerator for an additional 30 minutes to set and enhance flavor.
- Serve: Before serving, top each cupcake with a dollop of whipped cream and sprinkle a pinch of pumpkin pie spice on top for an extra festive touch.
Notes
- You can substitute the evaporated milk with whole milk or a dairy-free alternative if preferred.
- For easier cleanup and cupcake removal, silicone liners are highly recommended.
- Adjust the pumpkin pie spice amount based on your spice preference or use a homemade blend.
- These cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
- To make them vegan, substitute eggs with flax eggs and use a dairy-free evaporated milk alternative, and top with vegan whipped cream.
