Name: Pumpkin Pie Cupcakes Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: ¾ cup all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; 2 teaspoons pumpkin pie spice; 1 (15-ounce) can pumpkin puree; ½ cup granulated sugar; ¼ cup brown sugar; 2 large eggs; 1 teaspoon vanilla extract; ¾ cup evaporated milk; Whipped cream; Ground cinnamon for garnish

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If you’re searching for a dessert that captures all the warmth and nostalgia of a classic autumn treat but packs it into a perfectly portioned package, this Pumpkin Pie Cupcakes Recipe is about to become your new go-to! These adorable cupcake-sized delights have the silky, custardy texture of traditional pumpkin pie – but with a playful twist. Perfectly spiced and so simple to whip up, this recipe guarantees pumpkin pie perfection, no rolling pin or pie crust required. Whether you’re celebrating Thanksgiving or just chasing cozy fall vibes, these little gems belong in your oven and on your table!

Pumpkin Pie Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

You’ll love how straightforward this list is. Every ingredient in the Pumpkin Pie Cupcakes Recipe has its own role, working together to create a rich, spiced, and utterly irresistible treat. Here’s what you’ll need, along with why it matters:

All-purpose flour: Gives the cupcakes subtle structure while keeping them tender and soft.
Baking powder: Helps these cupcakes rise gently, setting that custard-like crumb.
Baking soda: Works with the acid in the pumpkin to add extra lift and softness.
Salt: Just a pinch brings out and balances the sweet and spicy flavors.
Pumpkin pie spice: Infuses the cupcakes with all the best fall flavors—cinnamon, nutmeg, ginger, and cloves in one!
Pumpkin puree: The star ingredient that gives both the silky texture and classic color you expect from pumpkin desserts.
Granulated sugar: Adds sweetness and helps the cupcakes bake up moist.
Brown sugar: Brings a touch of molasses depth, making the flavor super rich and homey.
Large eggs: Bind everything together and help set that creamy, pie-like texture.
Vanilla extract: Rounds out all those pumpkin spice notes for a bakery-style finish.
Evaporated milk: Essential for that classic pie-like custardy consistency—don’t skip it!
Whipped cream (optional): For an airy, sweet finishing touch that feels extra festive.
Ground cinnamon (optional): Sprinkle on top for gorgeous contrast and a final spice flourish.

How to Make Pumpkin Pie Cupcakes Recipe

Step 1: Prepare Your Pan and Preheat the Oven

Start by lining a standard 12-cup muffin tin with paper liners, which makes the cupcakes easy to handle and gives their edges a pretty ruffle. Preheat your oven to 350°F (175°C) so it’s piping hot and ready—this is key for their signature set texture.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice. This helps evenly distribute all those warm, cozy spices through every cupcake and prevents little pockets of dry flour later on.

Step 3: Combine the Wet Ingredients

Grab a large bowl and combine the pumpkin puree, granulated sugar, brown sugar, eggs, and vanilla extract. Whisk it all together until the mixture is completely smooth and luscious. This mix will smell like pumpkin pie filling right from the start!

Step 4: Blend it All Together

Gradually add the dry mixture into the wet, stirring as you go. Once that’s incorporated, stir in the evaporated milk. Don’t worry if the batter seems thinner than regular cupcake batter—this is exactly what you want for that custard-style result.

Step 5: Fill the Cupcake Liners

Scoop the batter into the lined muffin tin, filling each cup about three-quarters full. This ensures even cooking and gives your cupcakes that perfect pie-inspired look once set.

Step 6: Bake to Perfection

Bake for 20 to 25 minutes. The cupcakes are done when the centers are set and a toothpick comes out (mostly) clean. They’ll puff lightly, then settle into a soft, pie-like consistency as they cool.

Step 7: Cool and Chill for Best Texture

Let the cupcakes cool in the pan for at least 20 minutes before transferring them to the fridge. Chill them for at least one hour—this transforms their texture into the creamy, custard-like bite that makes this Pumpkin Pie Cupcakes Recipe unforgettable.

How to Serve Pumpkin Pie Cupcakes Recipe

Garnishes

Just before serving, crown each cupcake with a swirl of freshly whipped cream and a delicate sprinkle of ground cinnamon. This simple touch adds a festive flair and perfectly complements the spiced pumpkin flavor. For an extra hint of indulgence, try adding a drizzle of caramel or a dusting of nutmeg.

Side Dishes

These mini pies pair beautifully with a mug of spiced chai, a scoop of vanilla ice cream, or a crisp apple salad for a refreshing contrast. If you’re serving a fall or Thanksgiving spread, nestle them alongside pecan bars or apple crisp for a dessert table that truly wows.

Creative Ways to Present

Turn this Pumpkin Pie Cupcakes Recipe into a showstopper by serving each cupcake in a vintage teacup or on a fancy dessert plate. For party favors, tuck them into little bakery boxes tied with twine. Arrange on a tiered cake stand with extra cinnamon sticks and pumpkin decorations for serious autumn vibes—your guests will be talking about your dessert long after the last bite!

Make Ahead and Storage

Storing Leftovers

Pumpkin Pie Cupcakes Recipe leftovers are just as dreamy the next day! Keep them in an airtight container in the fridge for up to four days. The cool temperature keeps their signature texture intact, and the flavors become even more pronounced over time.

Freezing

To freeze, let the cupcakes cool and chill completely (without whipped cream). Place them in a single layer in a freezer-safe container and freeze for up to a month. When you’re ready to enjoy, thaw overnight in the fridge for best results, then garnish fresh.

Reheating

These cupcakes are lovely enjoyed chilled straight from the fridge, but if you prefer a touch of warmth, set them out at room temperature for 30 minutes, or pop them on a microwave-safe plate and gently warm for 10-15 seconds. Always add whipped cream and garnish after reheating!

FAQs

Can I use homemade pumpkin puree in this Pumpkin Pie Cupcakes Recipe?

Absolutely! If you have homemade pumpkin puree on hand, go for it. Just be sure it’s well-drained and similar in thickness to canned puree, since extra water can change the texture of your cupcakes.

Why is my cupcake batter so thin?

That’s actually perfect for this Pumpkin Pie Cupcakes Recipe! Unlike regular cupcake batter, this needs to be looser to create that classic, pie-like custard in the center. Trust the process and you’ll get that dreamy bite every time.

Can I make these cupcakes gluten-free?

Yes, simply swap your favorite 1-for-1 gluten-free all-purpose flour for the regular flour. The results are nearly identical, so everyone can indulge in Pumpkin Pie Cupcakes Recipe magic!

Is it necessary to chill the cupcakes before serving?

Chilling is the secret to achieving that pumpkin pie-like texture. If you skip this step, your cupcakes may be too soft and won’t hold their shape as well. Just a little patience here makes a big difference.

How do I know when the cupcakes are done baking?

Look for centers that are gently set—they’ll still jiggle slightly but won’t be liquidy—and a toothpick inserted into the middle should come out mostly clean. Keep an eye on them during the last few minutes to avoid overbaking.

Final Thoughts

If you’re craving all the best things about autumn in one sweet, simple bite, this Pumpkin Pie Cupcakes Recipe absolutely delivers. These cupcakes are a joy to make and even more delightful to share—so gather your favorite people, bake a batch, and watch these little beauties steal the spotlight at your next cozy gathering!

Pumpkin Pie Cupcakes Recipe

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4.6 from 17 reviews

Author: admin
Total Time: 40 minutes
Yield: 12 cupcakes 1x
Diet: Vegetarian

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Description

These Pumpkin Pie Cupcakes are a delightful twist on traditional pumpkin pie, offering a portable and individually portioned treat. With warm spices and a creamy texture, they are perfect for fall gatherings or Thanksgiving dessert tables.

Ingredients

Scale

Dry Ingredients:

¾ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 teaspoons pumpkin pie spice

Wet Ingredients:

1 (15-ounce) can pumpkin puree
½ cup granulated sugar
¼ cup brown sugar
2 large eggs
1 teaspoon vanilla extract
¾ cup evaporated milk

Optional Toppings:

Whipped cream
Ground cinnamon for garnish

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Instructions

Preheat the oven: Preheat to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
Mix dry ingredients: Whisk flour, baking powder, baking soda, salt, and pumpkin pie spice in a bowl.
Combine wet ingredients: In a separate bowl, mix pumpkin, sugars, eggs, and vanilla until smooth.
Blend batter: Gradually add dry mix to wet ingredients, then stir in evaporated milk until combined.
Bake: Fill cupcake liners, bake for 20–25 minutes until set.
Cool and chill: Cool in pan, then refrigerate for at least 1 hour.
Top and serve: Add whipped cream and cinnamon before serving.