Pumpkin Pie Cupcakes are everything you love about the classic holiday dessert transformed into adorable, individually portioned treats. Each bite delivers that creamy, spiced pumpkin pie filling you crave, with just enough structure to stand as a cupcake. They’re quick and easy to whip up, perfect for gatherings, and guaranteed to disappear fast from the dessert table. Whether you need a fun new twist for Thanksgiving or a cozy fall treat, these cupcakes bring serious pumpkin pie flavor with a playful, snack-ready vibe.
Ingredients You’ll Need
The beauty of Pumpkin Pie Cupcakes is in their simplicity—every ingredient pulls its weight to create those rich, autumnal flavors and that signature creamy texture. Be sure to use fresh, high-quality staples for the best results; each component has a special job to do, from thickening the batter to boosting the spice.
- Pumpkin puree: Use pure canned pumpkin for a rich, silky base—don’t substitute with pumpkin pie filling.
- Granulated sugar: Sweetens the cupcakes and accentuates the natural pumpkin flavor.
- Eggs: Bind everything together and give the filling its custardy, pie-like texture.
- Vanilla extract: Adds warmth and deepens the flavors of the pumpkin and spice.
- Evaporated milk: Makes the cupcakes ultra creamy without being heavy—essential for that smooth, pie-like bite!
- All-purpose flour: Just enough to set the cupcakes without turning them into muffins; keeps the interior soft and luscious.
- Pumpkin pie spice: The star seasoning—classic blend of cinnamon, nutmeg, ginger, and more for cozy fall flavor.
- Salt: Brings out all the sweet and spicy notes; don’t skip this tiny but mighty ingredient!
- Baking powder: Lifts the batter slightly, helping the cupcakes set up as they bake.
- Baking soda: Works together with the baking powder to create a tender, light texture.
- Whipped cream (optional): The perfect finishing touch—adds a soft, creamy cloud on top of every cupcake.
How to Make Pumpkin Pie Cupcakes
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F so it has plenty of time to come up to temperature. Line a 12-cup muffin tin with paper liners—these will help the cupcakes release easily, while also catching any custardy filling that might spill over as they bake.
Step 2: Whisk the Wet Ingredients
In a large bowl, whisk together the pumpkin puree, granulated sugar, eggs, and vanilla extract. You want everything smoothly blended and silky—no streaks or clumps! This is where all that classic pumpkin pie flavor starts to build.
Step 3: Add the Evaporated Milk
Pour in the evaporated milk and stir well. The batter will look a bit loose at this stage, but that’s exactly what you want for a wonderfully creamy, pie-like cupcake center.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, pumpkin pie spice, salt, baking powder, and baking soda. This ensures all the spices, leavening agents, and flour are evenly distributed, so every cupcake bakes up perfectly.
Step 5: Combine Wet and Dry
Gently add the dry mixture into the bowl with the wet ingredients. Stir until fully incorporated; the batter will be thinner than traditional cupcake batter—that’s a good sign! It means your Pumpkin Pie Cupcakes will have that signature custardy texture.
Step 6: Fill and Bake
Divide the batter evenly between your 12 liners, filling each about 3/4 of the way full. Slide the pan into the oven and bake for 20 to 25 minutes, checking for doneness by inserting a toothpick into the center—it should come out mostly clean (a little moisture is okay).
Step 7: Cool and Chill
Let the cupcakes cool in the pan for 20 minutes so they firm up, then gently transfer them to the fridge to chill for at least one hour. Don’t skip this part: cooling is what transforms the filling into that pumpkin pie perfection!
How to Serve Pumpkin Pie Cupcakes
Garnishes
Add a swirl of whipped cream right before serving to mimic the classic topping of pumpkin pie. For an extra-special touch, sprinkle with cinnamon sugar or a teeny pinch of freshly grated nutmeg—a gorgeous, aromatic finish for your Pumpkin Pie Cupcakes.
Side Dishes
These cupcakes pair well with a steaming cup of chai or rich, spiced coffee. If you want to complete your autumn table, serve alongside fresh fruit, roasted nuts, or some buttery cookies for a dessert platter that celebrates all things fall.
Creative Ways to Present
Display Pumpkin Pie Cupcakes on a rustic cake stand or layer them neatly in a vintage pie dish for that throwback charm. For parties, set up a DIY cupcake bar with toppings like caramel sauce, toasted pecans, and mini chocolate chips—guests will have a blast customizing their own!
Make Ahead and Storage
Storing Leftovers
Pumpkin Pie Cupcakes keep well in the refrigerator, tightly covered, for up to four days. The flavors only deepen as they sit, so you can absolutely make them ahead for stress-free entertaining. Just wait to garnish with whipped cream until right before serving to keep things pretty.
Freezing
If you want to save some for later, freeze the completely cooled, un-topped cupcakes in an airtight container for up to two months. Thaw overnight in the refrigerator, and add your whipped cream once they’re ready to serve.
Reheating
Since these cupcakes are custardy, they’re best chilled or at room temperature. If you want to take the chill off quickly, let them sit on the counter for about 30 minutes before serving, but skip the microwave to maintain their perfect texture.
FAQs
Can I use homemade pumpkin puree instead of canned?
Absolutely! Just make sure your homemade puree is well-drained and as smooth as possible—excess moisture can make the cupcakes too soft. Canned pumpkin tends to be more consistent, but fresh adds a lovely flavor if you have it.
Why is my cupcake batter so thin?
That’s totally normal for Pumpkin Pie Cupcakes! The batter should be much looser than standard cupcake recipes because you want that signature custard set in the final product. Chilling after baking ensures they hold together perfectly.
Help! My cupcakes sank in the middle—what went wrong?
A little sinking is expected, since these are more like mini pies than traditional cupcakes. If they’re very under-baked, they may collapse completely. Make sure to bake until just set in the center, then chill thoroughly to firm up the filling.
Can I make Pumpkin Pie Cupcakes gluten-free?
You can! Substitute the all-purpose flour with a 1-to-1 gluten-free flour blend. Just be sure your baking powder and other ingredients are certified gluten-free as well for anyone with sensitivities.
Can I double the recipe for a crowd?
Yes, simply double all the ingredients and use two muffin pans. Bake both pans at the same time if your oven fits, or in batches if needed. These cupcakes are always a hit at parties and potlucks, so more is definitely merrier!
Final Thoughts
If you’re looking for a show-stopping, easy-to-make fall dessert, give Pumpkin Pie Cupcakes a try. They capture all the nostalgic flavors of pumpkin pie in a delightfully individual package—perfect for sharing, gifting, or sneaking as a midnight treat. I hope you fall in love with them as much as I have!
Print
Pumpkin Pie Cupcakes Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes (plus chilling time)
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in these delightful Pumpkin Pie Cupcakes that offer all the flavors of a traditional pumpkin pie in individual cupcake form. Perfect for fall gatherings or a sweet treat any time of year.
Ingredients
Pumpkin Pie Cupcakes:
- 1 (15 oz) can pumpkin puree
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup evaporated milk
- 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
- Whipped cream for topping (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners.
- Mix wet ingredients: In a large bowl, whisk together pumpkin puree, sugar, eggs, and vanilla extract until smooth. Add evaporated milk and stir to combine.
- Combine dry ingredients: In a separate bowl, whisk together flour, pumpkin pie spice, salt, baking powder, and baking soda. Add the dry ingredients to the wet mixture and mix until fully incorporated. The batter will be thin.
- Fill cupcake liners: Fill each cupcake liner about 3/4 full with the batter.
- Bake: Bake for 20 to 25 minutes, or until the centers are set and a toothpick inserted comes out mostly clean.
- Cool and chill: Let cool in the pan for 20 minutes, then transfer to the refrigerator to chill for at least 1 hour.
- Serve: Top with whipped cream before serving if desired.
Notes
- These cupcake-style pumpkin pies are soft and custardy—best served chilled.
- Store in the refrigerator for up to 4 days.
- For added flavor, sprinkle with cinnamon sugar before serving.
Nutrition
- Serving Size: 1 cupcake
- Calories: 130
- Sugar: 13g
- Sodium: 95mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
