If you love the warm, comforting flavors of pumpkin pie but want a fun, hand-held twist, this Pumpkin Pie Cupcakes Recipe is exactly what you need. These little delights deliver that classic, cozy pumpkin spice goodness in a soft, custardy cupcake form that feels like enjoying a mini crustless pumpkin pie. Perfectly balanced with just the right hint of sweetness and spice, each bite offers a tender texture that melts in your mouth—making these cupcakes an irresistible fall dessert or anytime treat to share with friends and family.
Ingredients You’ll Need
Ingredients You’ll Need
The magic of this Pumpkin Pie Cupcakes Recipe lies in its simple yet essential ingredients, each carefully chosen to bring the rich flavors and smooth texture to life. From the fragrant pumpkin pie spice to the creamy evaporated milk, every element plays a crucial role in creating a truly satisfying and memorable dessert.
- All-purpose flour (3/4 cup): Provides structure while keeping the cupcakes tender.
- Baking powder (1/2 teaspoon): Helps the cupcakes rise softly without becoming too fluffy.
- Baking soda (1/4 teaspoon): Works with the acidic ingredients for a perfect lift.
- Salt (1/4 teaspoon): Balances sweetness and enhances the pumpkin flavor.
- Pumpkin pie spice (2 teaspoons): The star seasoning that brings warmth and depth to every bite.
- Pumpkin purée (1 15-ounce can): Adds moisture, color, and that beloved pumpkin taste.
- Granulated sugar (1/2 cup): Sweetens without overpowering the spices.
- Brown sugar (1/4 cup): Adds a touch of caramel-like richness for extra warmth.
- Large eggs (2): Bind everything together and contribute to the creamy texture.
- Vanilla extract (1 teaspoon): Enhances flavor complexity with a sweet note.
- Evaporated milk (3/4 cup): Creates a silky, custard-like consistency in the batter.
- Whipped cream (optional): Perfect for topping to add lightness and creaminess.
- Cinnamon (optional): A sprinkle on top brings a festive touch and aromatic finish.
How to Make Pumpkin Pie Cupcakes Recipe
Step 1: Prepare Your Oven and Muffin Tin
Start by preheating your oven to 350 degrees Fahrenheit to ensure even baking. Line a muffin tin with paper liners or give each cup a light greasing—this makes removing the cupcakes a breeze and helps keep their delicate texture intact.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together your all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice. Mixing these dry ingredients in advance ensures an even distribution of the spices and leavening agents throughout the batter, which is key for that classic pumpkin pie flavor in each cupcake.
Step 3: Mix Wet Ingredients
In a large bowl, blend the pumpkin purée with the granulated sugar, brown sugar, eggs, and vanilla extract. Keep whisking until the mixture is smooth and uniform—this gives your cupcakes their signature moist and tender crumb. Then stir in the evaporated milk until fully combined for that silky custardy texture you’re aiming for.
Step 4: Combine Wet and Dry Mixtures
Gradually add the dry ingredients into the wet mixture while stirring gently. Don’t worry if the batter is thinner than your typical cupcake batter—that’s exactly what creates the soft, almost custard-like feeling of these pumpkin treats.
Step 5: Fill and Bake
Divide the batter evenly into your muffin cups, filling each about three-quarters full to give room for gentle rising. Bake for 20 to 25 minutes until the centers set and a toothpick inserted comes out mostly clean. The slight softness at the center is what makes these cupcakes so special.
Step 6: Cool and Chill
Allow your cupcakes to cool in the pan for 10 minutes before transferring them onto a wire rack to cool completely. Pop them in the refrigerator for at least an hour before serving—this chilling step enhances their custard texture and flavors, making them even more irresistible.
How to Serve Pumpkin Pie Cupcakes Recipe
Garnishes
Topping these cupcakes with a generous swirl of fluffy whipped cream instantly elevates their appeal and adds a creamy contrast to the spiced pumpkin base. A light dusting of cinnamon or even a sprinkle of nutmeg on top provides that festive aroma and a beautiful finishing touch.
Side Dishes
Pair these Pumpkin Pie Cupcakes Recipe treats with a hot cup of coffee, chai tea, or even a creamy latte for a cozy experience. They also go well alongside a light, crisp salad or roasted nuts for a balanced dessert spread at any gathering.
Creative Ways to Present
For a fun twist, try serving these cupcakes in mini jars with layers of whipped cream and a sprinkle of graham cracker crumbs to mimic a pumpkin pie parfait. Or frost them with a cream cheese glaze for added tanginess that complements the sweet pumpkin perfectly. Presentation is a chance to get creative and make these cupcakes a showstopper!
Make Ahead and Storage
Storing Leftovers
Once cooled and chilled, keep your leftover Pumpkin Pie Cupcakes Recipe in an airtight container in the refrigerator. They stay fresh for about 3 to 4 days, maintaining that custardy softness you fell in love with.
Freezing
These cupcakes freeze well if you want to prepare them ahead of time. Wrap each cupcake individually in plastic wrap and place them in a freezer-safe bag or container. When you’re ready to enjoy, thaw in the refrigerator overnight to preserve their delicate texture.
Reheating
To warm the cupcakes slightly, let them come to room temperature or gently heat them in the microwave for about 10 seconds. Remember, these treats are often best served chilled, so reheating isn’t always necessary—unless you prefer a warmer bite!
FAQs
Can I use fresh pumpkin instead of canned pumpkin purée?
Absolutely! Just be sure to roast and puree your fresh pumpkin until smooth and scoop out enough to measure 15 ounces. Fresh pumpkin tends to have a lighter flavor, so you might want to adjust spices accordingly.
Why is the batter thinner than regular cupcake batter?
The thinner batter is intentional because this recipe creates a tender, custard-like texture more like a crustless pumpkin pie than a traditional cupcake. It’s what gives the cupcake that melt-in-your-mouth softness.
Can I make these cupcakes vegan?
You can experiment by substituting eggs with flax eggs or other vegan binders and swapping evaporated milk with a non-dairy alternative, but the texture may be slightly different. The original recipe shines with its rich custardy texture due to these ingredients.
Is it necessary to chill the cupcakes before serving?
Chilling is highly recommended to set the custard texture fully and deepen the flavors. While you can eat them right after cooling, the cupcakes taste best cold and refreshing once chilled for at least an hour.
Can I add nuts or other mix-ins to the batter?
Yes! Adding chopped pecans or walnuts can introduce a delightful crunch and nutty contrast. Just fold them in gently before filling the muffin tin to keep the texture balanced.
Final Thoughts
This Pumpkin Pie Cupcakes Recipe is a warm hug in dessert form, capturing all the best parts of pumpkin pie in a charming, easy-to-enjoy bite. Whether you’re making them for fall festivities or as a wholesome treat to celebrate the season, these cupcakes are guaranteed to bring smiles and comfort. Go ahead, whip up a batch, and share the joy with your favorite people—you won’t regret it!
Print
Pumpkin Pie Cupcakes Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes (plus chilling time)
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Pumpkin Pie Cupcakes offer a delightful twist on the classic fall dessert, featuring a soft, custardy texture reminiscent of mini crustless pumpkin pies. Perfectly spiced and creamy, they are best served chilled and topped with whipped cream and a dash of cinnamon for an irresistible seasonal treat.
Ingredients
Dry Ingredients
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons pumpkin pie spice
Wet Ingredients
- 1 (15-ounce) can pumpkin purée
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup evaporated milk
Toppings (Optional)
- Whipped cream for topping
- Cinnamon for dusting
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease each cup to ensure easy removal of the cupcakes.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice until fully combined.
- Combine Wet Ingredients: In a large bowl, mix the pumpkin purée, granulated sugar, brown sugar, eggs, and vanilla extract until the mixture is smooth and uniform.
- Incorporate Evaporated Milk: Stir in the evaporated milk to the wet mixture until fully mixed to achieve a creamy consistency.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently until smooth. Note that the batter will be thinner than typical cupcake batter because of its custard-like texture.
- Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about three-quarters full to allow room for rising without overflowing.
- Bake: Place the muffin tin into the preheated oven and bake for 20 to 25 minutes, or until the centers are set and a toothpick inserted comes out mostly clean.
- Cool: Allow the cupcakes to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
- Chill: Refrigerate the cupcakes for at least one hour before serving to enhance their custardy texture and flavor.
- Serve: Just before serving, top the cupcakes with whipped cream and sprinkle a little cinnamon on top if desired for an added touch of warmth and flavor.
Notes
- These cupcakes have a soft, custardy texture—more akin to mini crustless pumpkin pies than traditional fluffy cupcakes.
- For easy removal, use foil liners or lightly greased silicone muffin pans to prevent sticking.
- Best served chilled to maximize their creamy texture and rich flavor.
