Pumpkin Pie Cupcakes

Pumpkin Pie Cupcakes are tiny pumpkin pies you can eat with your hands. Such a yummy dessert recipe for fall and Thanksgiving!

We’re totally obsessed right now with all things pumpkin and pumpkin spice. Right now, we are cooking up Pumpkin Donut Holes and Pumpkin Bread. Pumpkin Magic Cake is another fan favorite, too! If you just can’t get enough, you’re in luck, because we have whipped yet one more great treat for you

Pumpkin Pie Cupcakes

For Thanksgiving this year, instead of making a pumpkin pie, why not make pumpkin pie 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.

For the icing, we’re simply using a big dollop of whipped cream. What pie would be any good without it?

The Best Pumpkin Puree

If you are standing in the aisle of your grocery store wondering which pumpkin puree is the best for your recipe, I’m here to tell you.

Libby’s brand is best!

It’s so creamy, tastes amazing and is 100% pure and all natural. Trust me on this one, it’s good! Of course, you can always use whatever you’ve got in your cabinets, too.

Your guests at Thanksgiving dinner will love these tiny treats. Enjoy!

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5 from 6 votes

Servings: 12

Pumpkin Pie Cupcakes

Prep Time:

10 mins

Cook Time:

20 mins

 

Ingredients

Ingredients:

• 1 15 oz. can pure pumpkin puree
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp. vanilla extract
• 3/4 cup evaporated milk
• 2/3 cup all-purpose flour
• 2 tsp. pumpkin pie spice mix
• 1/4 tsp. kosher salt
• 1/4 tsp. baking soda
• 1/4 tsp. baking powder
• whipped cream for topping

Instructions

Directions:

1. Preheat oven to 350F and line a muffin pan with cupcake liners.
2. In a large bowl, combine pumpkin puree, sugar, eggs, vanilla extract, and evaporated milk and whisk until smooth.
3. In a separate medium bowl; combine flour, pumpkin pie spice mix, salt, baking soda, and baking powder and whisk until combined.
4. Pour dry mixture into pumpkin mixture and mix just until combined.

5. Use a cookie scoop to scoop batter into the prepared muffin pan, filling each muffin cup with 1/3 cup batter.

6. Bake for about 20 minutes, until cupcakes are set.
7. Let cool in the muffin pan for about 30 minutes.
8. Transfer cupcakes to a serving tray or plate and chill in the refrigerator for 30 minutes.
9. When ready to serve, top cupcakes with whipped cream and sprinkle with pumpkin pie spice.

Nutrition Facts

Pumpkin Pie Cupcakes

Amount Per Serving (12 g)

Calories 107 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g6%

Cholesterol 32mg11%

Sodium 96mg4%

Potassium 76mg2%

Carbohydrates 20g7%

Fiber 1g4%

Sugar 14g16%

Protein 3g6%

Vitamin A 91IU2%

Vitamin C 1mg1%

Calcium 51mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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