Pumpkin Pie Cupcakes

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Made with pumpkin puree and pumpkin pie spice, these Pumpkin Pie Cupcakes have all the flavor of a pumpkin pie and a similar texture too. Think of them as bite-sized pumpkin pies! Just add whipped cream before serving and enjoy.

Two photos of pumpkin cupcakes, one showing the cupcake cut in half

The Best Pumpkin Pie Cupcakes

For Thanksgiving this year, instead of making a pumpkin pie, why not make pumpkin cupcakes? No forks required, just grab and eat!

These bite-sized desserts are made with all of your usual pie ingredients: pumpkin puree, evaporated milk, sugar, pumpkin pie spice, etc. They’re super easy to make, and your family will love them! The puree actually gives them a texture that’s similar to pie as well.

For the icing, we’re simply using a big dollop of whipped cream. It helps cut the sweetness of the cupcake itself too, so that the sweet flavor isn’t overwhelming like it would be with a cream cheese or buttercream frosting.

If you prefer a more classic cupcake texture, be sure to check out our pumpkin spice cupcakes too!

Watch How It’s Made

Want to see how to make this pumpkin cupcake recipe step-by-step? Watch the video below!

Why You’ll Love This Pumpkin Pie Cupcake Recipe

Here are a few reasons this is one of my favorite fall cupcake recipes.

  • Quick and easy. These cupcakes take just a few minutes of prep and 20 minutes in the oven. They will need an hour of chill time as well.
  • The perfect combination of pie + cupcake. What I love most about these cupcakes is their texture, which is very similar to pumpkin pie – just a bit fluffier. They’re basically a cross between pumpkin pie and cupcakes.
  • Perfect for Thanksgiving. Especially if you’re hosting a crowd. No need to worry about slicing a pie. Everyone can just grab their own pumpkin cupcake and enjoy!
Pumpkin cupcakes topped with whipped cream

What You’ll Need

Beyond pumpkin puree and pumpkin spice mix, you’ll need just a handful of pantry staples for this pumpkin cake recipe. See the recipe card below for measurements.

  • Pure pumpkin puree – You can use whatever brand you’d like but I definitely recommend Libby’s. It’s so creamy, tastes amazing, and is 100% pure and all-natural.
  • Granulated sugar – Sweetens the cupcakes.
  • Eggs – Helps hold everything together.
  • Vanilla extract
  • Evaporated milk
  • All-purpose flour – Be sure to measure carefully as too much flour can change the texture of the pumpkin cupcakes.
  • Pumpkin pie spice mix – Adds warm fall flavors to the cupcakes.
  • Salt – Helps to balance the other flavors.
  • Baking soda & baking powder – Help the cupcakes rise in the oven.
  • Whipped cream – I love to add some homemade whipped cream before serving.
Overhead view of pumpkin cupcakes topped with whipped cream

How To Make Pumpkin Pie Cupcakes

These pumpkin cupcakes are super easy to make. Just be sure to make them in advance, as they do need to chill in the fridge before serving.

  • Make the cupcake batter. Combine the pumpkin puree, sugar, eggs, vanilla extract, and evaporated milk. Whisk until smooth. In a separate bowl, combine the dry ingredients. Pour the dry ingredients into the wet ingredient. Mix until just combined.
  • Bake. Add 1/3 cup of batter to each muffin liner. Bake for 20 minutes, until the cupcakes are set.
  • Cool. Cool the cupcakes in the muffin pan for about 30 minutes, then transfer to a plate or tray and refrigerate for 30 minutes.
  • Serve. Top the cupcakes with whipped cream and a sprinkle of pumpkin pie spice. Enjoy!

Tips for Success

Here are a few tips for making these pumpkin cupcakes.

  • Don’t overmix. Once you combine the wet and dry ingredients, mix just until fully combined to avoid dense cupcakes.
  • Add enough batter to each cupcake liner. Be sure to fill each cupcake liner at least half way, as these cupcakes do deflate a bit while cooling.
  • Cool slowly. You’ll notice the recipe recommends cooling these cupcakes for 20 minutes in the pan and then 30 minutes in the fridge. Since these have a pie-like consistency, that chill time is necessary for the cupcakes to set properly.
Pumpkin Cupcakes on a white plate

Serving Suggestions

Your guests at Thanksgiving dinner will love these adorable pumpkin cupcakes, alongside other classics like chocolate pie and pecan pie . Just make sure you make enough, they disappear fast!

I like to top these with some homemade whipped cream, though Cool Whip works too. I also usually add a sprinkle of pumpkin spice over the top as well, for a bit of flavor in the whipped cream and a beautiful presentation.

How to Store Leftovers

  • Fridge. These pumpkin cupcakes should be stored in the fridge, either in an airtight container or covered with plastic. They will last for about 3 days.
  • Freezer. You can also freeze these for up to 3 months by wrapping them individually then placing them in an airtight container. Thaw in the fridge and enjoy.

More Pumpkin Desserts

Pumpkin Pie Cupcakes are tiny pumpkin pies you can eat with your hands. So yummy for fall and Thanksgiving!
5 from 189 votes

Pumpkin Pie Cupcakes

Made with pumpkin puree and pumpkin pie spice, these Pumpkin Pie Cupcakes have all the flavor of a pumpkin pie and a similar texture too. Think of them as bite-sized pumpkin pies! Just add whipped cream before serving and enjoy.
Servings: 12 cupcakes
Prep: 10 minutes
Cook: 20 minutes





  • Preheat oven to 350F and line a muffin pan with cupcake liners.
  • In a large bowl, combine pumpkin puree, sugar, eggs, vanilla extract, and evaporated milk and whisk until smooth.
  • In a separate medium bowl; combine flour, pumpkin pie spice mix, salt, baking soda, and baking powder and whisk until combined.
  • Pour dry mixture into pumpkin mixture and mix just until combined.
  • Use a cookie scoop to scoop batter into the prepared muffin pan, filling each muffin cup with 1/3 cup batter (make sure you fill at least half way full – these will deflate a bit when they are cooling).
  • Bake for about 20 minutes, until cupcakes are set.
  • Let cool in the muffin pan for about 30 minutes.
  • Transfer cupcakes to a serving tray or plate and chill in the refrigerator for 30 minutes.
  • When ready to serve, top cupcakes with whipped cream and sprinkle with pumpkin pie spice.

Last Step:

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Serving: 12g | Calories: 107kcal | Carbohydrates: 20g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 32mg | Sodium: 96mg | Potassium: 76mg | Fiber: 1g | Sugar: 14g | Vitamin A: 91IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg


A Cupcake cut in half

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114 comments on “Pumpkin Pie Cupcakes”

    1. Thanks Linda. Yes, you can double this recipe. Click on the 2X in the recipe card for the amounts.

  1. 5 stars
    I made these for a holiday party – used mini muffin pans (sprayed with Pam) to create bite-sized fluffy pumpkin pies. I baked for maybe 13-15 minutes. I topped with cream cheese frosting. OMG! So good. This was the only dessert that was completely gone!

  2. 5 stars
    They are in the oven now…..can’t wait to try them tonight watching pre-season hockey. This is a trial run for Canadian Thanksgiving this weekend 🙂

  3. Heidi Hohmann

    5 stars
    I found a can of pumpkin pie purée and didn’t want to make a pie. I happened to find this recipe and tired it. Wow! So good that I will make these again for sure!

  4. 5 stars
    These were a huge hit. I just happened to find this late last night looking for something to do with the left over pie filling. Yummy! Thank you so much.

    1. The first time I made them, they stuck really bad. I have made probably 10 times since, I no longer use liners. I spritz my pan really well and bake. “ naked”.

  5. These look so good and delicious. I’m going to make these for Thanksgiving Day. I’m sure my family will love them. I was wondering about Pumpkin Pie or Pumpkin Cake. Now, this settles my dilemma. Thanks!!!

  6. 5 stars
    These are awesome!! I usually don’t like pumpkin, but these were amazing!! Thank you for sharing your recipe!!

  7. 5 stars
    Very good will make again. The only thing I substituted was the sugar for truvia blend only because I am a weight watcher so I was trying to cut the carbs and calories. With sugar my personal points was five with true via blend they were three points not a lot but every point counts

  8. 5 stars
    I made these and they are the best pumpkin pie cupcakes I’ve ever eaten. You will not be disappointed

    1. Mitzi Parkinson

      O you think spraying the liners with a cooking spray first would help? I want to make them.

    2. Linda M Dauber

      I was thinking spraying the liners would be a good idea to. I use the one that has flour in it believe it’s called baker’s secret.

  9. Cecilia Avina

    5 stars
    This recipe was soooo good! I highly recommend to anyone. 10/10 
    I don’t even miss the crust

  10. I can’t wait to try these. Any suggestions on how to make these vegan?! Both my boys have allergies to milk and egg.

  11. 5 stars
    These were delicious! A definite keeper! Even my picky 10 year old grandson (who does love pumpkin anything) enjoyed them. A great alternative to a regular pie.

    1. I was wondering if Yvonne Dlugosz made these with the Almond Flour and if they tasted good and it worked out well?

    1. Hi Danielle, I store mine in the fridge as I also do with a regular pumpkin pie. Thanks.

  12. I’m making these for Thanksgiving,  instead of pie, question is, Can they be frozen?? If I make ahead??

  13. Wendy Hilburn

    5 stars
    Made 120 of these bad boys for a community Thanksgiving dinner.  I used the suggestion of a ginger snap as the bottom.  Everyone loved them.  Thanks for sharing your recipe.

  14. I’ll be giving these a try for my garden club meeting this week. This will be my contribution to our potluck before our cookie exchange. Thanks for the great idea.

  15. Janice Hellmann

    We are kosher so all of our desserts must be dairy-free. Any evaporated milk substitution suggestions?? Typically, when I prepare pumpkin pies, I just add almond milk, but not sure how that would work here.

    1. Beverli bernard

      I’m not sure they have it where you live but they do sell an almond evaporated milk as well I usually get it at Walmart! 

  16. Judith Cardinal

    Have you tried making these in a pan and then cutting into squares?  (I’m considering being lazy!  Haha!)  Just wondering how much longer they’d need to cook or if the edges would get too crispy.

  17. I made these and they stuck to the paper liners. Lost a big part of the cupcake when peeling it off. Never had that happen before. Any suggestions? 

    1. 5 stars
      I didnt use a liner and they came out very clean. Just used a knife along the edge. Am baking minis as i tupe!

  18. If I’m making a day in advance, should I leave them in the fridge overnight until I am ready to serve? 

  19. 5 stars
    I made these last night, subbing coconut milk for evaporated milk and they turned out fabulously! I even double the recipe with no issues whatsoever! Thank you so much.

  20. Just made this recipe! Tasted great, but texture was very bouncy. I may have over baked them. What do you suggest? 


    5 stars
    I couldn’t wait to try this recipe. It was a two thumbs up in my family. I used whole wheat flour and nonfat evaporated milk. I cut the sugar down to 1/2 cup and added a cup of toasted pecan pieces to up the protein. Next time I’m going to substitute some of the sugar with molasses and go heavy with the spices because that is how we like our pumpkin pie. My husband said, “wow…this would be a fantastic grab and go breakfast. I love that they come in at about 100 calories probable due to no crust which is empty calories anyway. They freeze well too.

    1. I was thinking about adding a pecan streusel to the top, two pies in one. Thank you so much for the sugar tip.

  22. Could I use lactose free while milk instead of evaporated?  I need lactose free and they don’t make it yet. 

    1. Louise Pettit

      Carnation now makes evaporated lactose free milk, but it isn’t always easy to find. You can substitute whole lactose free milk by adding a teaspoon of cornstarch to your dry ingredients for every half cup of milk in the recipe (you’ll have to do the math on your own for that one!). I also like the coconut milk whipped cream better than the almond milk version – also not always available, but worth the hunt for it!

    2. You could make homemade evaporated milk. Ingredients are 4.5 cups unsweetened almond milk. Directions: 1. Place the milk into a large, heavy-bottomed pot.
      2. Turn heat on medium-low, and simmer, whisking occasionally, until the amount of milk has been cut in half, about a half hour.
      3. Let cool Makes 2 cups.

  23. Julia Beehler

    My body does not like dairy so I am wondering if I could use Almond milk instead of evaporated milk in this recipe. I love pumpkin pie and would love to try this recipe.

  24. Will probably try these. I think I will put a Nilla Wafer in the bottom of the muffin tin or make a graham cracker crust.

    1. 4 stars
      These are really good once they cool and taste just like pumpkin pie! I’m wondering how to keep the cupcake from sticking so much in the muffin cup? 


    has anyone tried mini cupcakes with this recipe? my family is split as to how much pumpkin pie spice is right and i thought this would be perfect and make everyone happy

  26. Was wondering if you could use fresh pumpkin instead of the can, and if so, should it weigh about the same as a can of pumpkin?

  27. Enid Vazquez

    These look really good, how can I make them Keto friendly?? I really would love to try them, if I can substitute them with keto friendly ingredients.

    1. Agoodlass@aol.com

      I have been on Ketos for 6 weeks.. just replace flour with almond flour & im going to try heavy whipping cream instead of evaporated milk.. I didn’t dont use sugar when baking so i erythritol. That  is what i I use to sweeten   my Keto hot cocoa with and you wouldn’t NEVER guess  it is not Sugar!! 

  28. I would love to make these for a family gathering. Traveling, so would have to make them a couple days in advance.  Do you think they would keep in an ice cooler without the whipped cream for a couple of days? They look amazing!

    1. I am assuming they have to be refrigerated from one of the answers above about traveling. Would not do well if they were sent and it took 2 days ?

  29. Can you freeze these? I’m the only one who likes pumpkin pie but I can’t eat a whole batch at once alone

  30. Yes, Sometimes I add a crust; and I use Self raising flour. Either way delish.
    If u like it to taste more like a cheese cake I also add cream cheese.

    1. I used all purpose blanched almond flour and nobody can tell the difference. just use as normal

    2. Hi There! Can you please tell me how many cupcakes this recipe makes? Just wondering if I need to double my batch or not. Thank you!

    1. I have never made them as mini cupcakes. I think that would be find, but definitely cut the time in half and then just keep checking on them until set.

  31. Carol Butrica

    Are these using regular size muffin liners or the little mini ones? Also how many does it make?

  32. 5 stars
    Love your blog. Great recipes. Also thanks for the YouTube recommendation. As a mother who loves her kids I’m now crying my eyes out.

    1. I was wondering the same! I think I’ll try them with a graham cracker or vanilla wafer crust.

  33. Kathy Thorfinnsson

    These pumpkin cupcakes sound delicious!!! I’m going to make them this week so we can try them!