Pumpkin Pie Cupcakes
If pumpkin pie and cupcakes had a baby, this would be it. These pumpkin pie cupcakes are cute, creamy, and full of fall flavor. You get the cozy spice of pumpkin pie without worrying about slicing a perfect piece. No stress, no drama, just grab, peel, and eat.
These treats are soft in the center, slightly firm around the edges, and taste like pumpkin heaven in cupcake form. They make a great dessert for Thanksgiving or any fall party. Plus, they’re easy enough for a weekday bake when you just need something sweet and cozy.
What Makes These Cupcakes Special
They have the smooth texture of pumpkin pie filling baked into individual cupcake molds. No crust needed. Just mix, bake, and chill. They even look adorable topped with whipped cream.
Prep Details
Prep time 10 minutes
Cook time 25 minutes
Total time 35 minutes
Servings 12 cupcakes
Nutrition Information (per cupcake)
- Calories 135
- Protein 3g
- Carbohydrates 22g
- Fat 4g
- Sugar 14g
- Fiber 2g
Ingredients
- 1 can (15 oz) pumpkin puree
- 2 large eggs
- ¾ cup sugar
- 1 teaspoon vanilla extract
- ¾ cup evaporated milk
- ⅔ cup all-purpose flour
- 2 teaspoons pumpkin pie spice
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Kitchen Tools Needed
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Muffin pan
- Paper liners
- Cooling rack
How to Make Pumpkin Pie Cupcakes
- Preheat oven to 350°F (175°C). Line a muffin pan with paper liners.
- In a bowl, whisk pumpkin puree, eggs, sugar, vanilla, and evaporated milk until smooth.
- Add flour, pumpkin pie spice, baking powder, baking soda, and salt. Stir until fully blended.
- Fill each liner about three-quarters full.
- Bake for 25 minutes or until the centers are set and a toothpick comes out clean.
- Cool the cupcakes in the pan for 20 minutes. Then move to a rack and chill in the fridge for at least one hour.
- Serve cold with whipped cream on top. Sprinkle with cinnamon if you feel fancy.
Final Tip
Keep these cupcakes in the fridge for up to three days. They taste even better the next day, kind of like they needed a nap to reach their peak flavor.
Closing Sweet Thought
Pumpkin pie cupcakes prove that good things really do come in small packages. They deliver all the comfort of classic pumpkin pie in a grab-and-go form that’s perfect for sharing, or keeping all to yourself. 🧁🎃😋
Pumpkin Pie Cupcakes
These pumpkin pie cupcakes are silky, creamy, and melt-in-your-mouth soft with a hint of cozy spice. Each bite feels like warm pumpkin pie wrapped in cupcake form—smooth inside, slightly firm outside, and irresistibly rich with sweet, spiced flavor.
Ingredients
- 1 can (15 oz) pumpkin puree
- 2 large eggs
- ¾ cup sugar
- 1 teaspoon vanilla extract
- ¾ cup evaporated milk
- ⅔ cup all-purpose flour
- 2 teaspoons pumpkin pie spice
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Heat oven to 350°F (175°C) and line a muffin pan with paper liners.
- Whisk pumpkin, eggs, sugar, vanilla, and evaporated milk until smooth.
- Add flour, pumpkin pie spice, baking powder, baking soda, and salt. Mix until combined.
- Fill liners about three-quarters full.
- Bake 25 minutes or until set and a toothpick comes out clean.
- Cool, then chill for 1 hour.
- Top with whipped cream and a dash of cinnamon.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving:Calories: 135Total Fat: 4gCarbohydrates: 22gFiber: 2gSugar: 14gProtein: 3g
