These Pumpkin Pie Cupcakes have all the cozy flavor of pumpkin pie in a perfectly portioned cupcake! Soft, creamy, and full of fall spices, they’re an easy and delicious dessert for Thanksgiving or any fall gathering.
These Pumpkin Pie Cupcakes are a fun and delicious twist on the classic Pumpkin Pie Recipe! They have the same creamy, spiced pumpkin filling you love, but baked into individual cupcake portions.
Perfectly portioned for parties, holidays, or anytime you’re craving pumpkin flavor, these cupcakes are smooth, rich, and full of cozy fall spices. Serve them with whipped cream on top for the ultimate fall dessert!
You might also like Pumpkin Cheesecake Cupcakes and Chocolate Acorns.
What's in this post: Pumpkin Pie Cupcakes
Why We Love These
- Perfectly portioned: All the flavor of pumpkin pie in an easy handheld cupcake.
- Full of fall flavor: Warm spices and creamy pumpkin filling in every bite.
- Easy to make: No pie crust or rolling required. Just mix, bake, and serve.
- Great for gatherings: Ideal for Thanksgiving, parties, or fall celebrations.
- Customizable toppings: Add whipped cream, caramel drizzle, or a sprinkle of cinnamon for extra flavor.
Ingredients
- Pure Pumpkin Purée – Use 100% pure pumpkin, not pumpkin pie filling, for the best texture and flavor.
- Granulated Sugar – Adds sweetness and helps balance the warm spices.
- Brown Sugar – Gives the cupcakes a rich, caramel-like flavor and extra moisture.
- Large Eggs – Help bind the ingredients and give the cupcakes a smooth, custard-like texture.
- Vanilla Extract – Enhances the pumpkin and spice flavors.
- Evaporated Milk – Adds creaminess and helps mimic the texture of pumpkin pie filling.
- All-Purpose Flour – Provides structure while keeping the cupcakes soft.
- Pumpkin Pie Spice – A cozy blend of cinnamon, nutmeg, ginger, and cloves that defines the flavor.
- Salt – Balances sweetness and brings out the spice flavors.
- Baking Soda and Baking Powder – Work together to give the cupcakes a light, airy lift.
- Whipped Cream (for topping) – A classic finishing touch that makes each cupcake taste just like a mini pumpkin pie.
Scroll to the bottom for the full recipe and ingredients in the recipe card.
Variations
- Extra Spices: Boost flavor with cinnamon, nutmeg, or ginger. Just a pinch adds cozy fall warmth.
- Frosting Options: Try Cinnamon Cream Cheese Frosting, Homemade Caramel Sauce, vanilla buttercream, or a simple powdered sugar dusting.
- Toppings: Add chopped nuts, chocolate chips, or Homemade Whipped Cream for extra texture and flavor.
- Mix-Ins: Fold in raisins, cranberries, or coconut for a twist on classic pumpkin flavor.
Step By Step Instructions
- Step 1 – Preheat the oven. Set the oven temperature to 350 degrees F.
- Step 2 – Prepare the pan. Line a 12-cup muffin tin with paper liners. You can also use cooking spray instead of lining the muffin pan.
Step 3 – Combine the dry ingredients. In a medium bowl, whisk together the flour, pumpkin spice. Salt, baking soda and baking powder. Set aside.
Step 4 – Mix together the wet ingredients. In a separate large bowl, mix together the pumpkin purée, sugar, brown sugar, eggs, vanilla extract and evaporated milk.
Step 5 – Combine the wet and dry ingredients. Add the dry ingredients into the wet ingredients and mix until the batter is just combined.
Step 6 – Pour batter into cupcake pans. Then pour the batter into the muffin tin. Make sure to fill each cupcake liner approximately ½ full (approximately ⅓ cup of batter in each cup).
- Step 7 – Bake the cupcakes. Bake for 20 minutes until the 12 cupcakes are set.
- Step 8 – Allow to cool. Then let the cupcakes cool to room temperature on wire rack. This will take about 20 to 30 minutes. Then chill the cupcakes for at least 30 minutes.
- Step 9 – Garnish and serve. When you are ready to serve the cupcakes, top with the whipped cream and serve immediately!
Expert Tips
- Use Pure Pumpkin: Always use 100% pumpkin purée, not pre-spiced pumpkin pie filling, for the best flavor and texture.
- Add Whipped Cream Last: Top cupcakes with whipped cream just before serving to prevent it from sinking.
- Let Cupcakes Set: Chill in the fridge to allow the filling to firm up. This step ensures perfect texture.
- Homemade Pumpkin Pie Spice: Making your own spice blend saves money and lets you control the flavor intensity.
- Choose the Right Pan: Use a standard muffin tin for even baking; silicone liners can help prevent sticking.
- Mix Gently: Overmixing can cause the cupcakes to be dense. Stir just until combined for a light, creamy texture.
- Adjust Sweetness: Taste the batter before baking; you can add a touch more sugar or sweetener if needed.
- Serve Warm or Chilled: These cupcakes are delicious either slightly warm or fully chilled, giving flexibility for serving.
Topping Ideas
- Whipped Cream. Store bought is fine or make this easy homemade whipped cream.
- Pumpkin Pie Spice. Sprinkle some on top of the whipped cream. This looks pretty and gives it even more flavor.
- Caramel Sauce. Drizzle caramel on top for a decadent combination.
- Vanilla Ice Cream. Top each cupcake with a scoop of ice cream before serving.
- Frosting. Cream Cheese Frosting is really rich and amazing on the cupcakes.
Storage
Refrigerator: Keep in an airtight container in the fridge for up to 5 days. Chill completely before topping with whipped cream.
Freezer: Cupcakes can be frozen without whipped cream for up to 2 months. Wrap individually in plastic wrap and place in a freezer-safe container. Thaw in the fridge before serving.
Make-Ahead: Prepare the cupcakes ahead of time and store chilled. Add toppings just before serving to keep them fresh and stable.
More Pumpkin Desserts
- Pumpkin Roll Recipe
- Dulce De Leche Pumpkin Pie
- Easy Classic Pumpkin Pie Recipe
- Pumpkin chocolate chip cookies
We love to hear from you. If you make this pumpkin pie cupcakes recipe, please leave us a star review and comment.
Pumpkin Pie Cupcakes
Ingredients
- 1 can pure pumpkin purée 15 oz can
- 1/2 cup Granulated Sugar
- 1/4 cup Brown Sugar
- 2 large Eggs
- 1 tsp Vanilla Extract
- 3/4 cup Evaporated Milk
- 2/3 cup All Purpose Flour
- 2 tsp Pumpkin Pie Spice
- 1/4 tsp Salt
- 1/4 tsp Baking Soda
- 1/4 tsp Baking Powder
- Whipped Cream for topping
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Instructions
- Preheat the oven to 350 degrees F and line a 12 cup muffin tin with cupcake liners.
- In a mixing bowl, whisk together the flour, pumpkin pie spice. Salt, baking soda and baking powder. Set aside.
- In a separate mixing bowl, mix together the pumpkin purée, sugar, brown sugar, eggs, vanilla extract and evaporated milk.
- Add the dry ingredients into the wet ingredients and mix until the batter is just combined.
- Then pour the batter into the muffin tin filling each cup approximately ½ full (approximately ⅓ cup of batter in each cup).
- Bake for 20 minutes until the cupcakes are set.
- Then let the cupcakes cool to room temperature (20-30 minutes) and then chill the cupcakes for at least 30 minutes.
- When you are ready to serve the cupcakes, top with the whipped cream and serve immediately!
They taste great! My son loves them. But they stuck to the cupcake liners. I’m going to try to use cooking spray next time.