Kitchen Fun With My 3 Sons

Pumpkin Pie Cupcakes

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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 BreadPumpkin 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?

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

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!

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

Pumpkin Pie Cupcakes are tiny pumpkin pies you can eat with your hands. So yummy for fall and Thanksgiving!
5 from 10 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.

Watch how it’s made…

Pumpkin Pie Cupcakes are tiny pumpkin pies you can eat with your hands. So yummy for fall and Thanksgiving! | Pumpkin Recipes | Fall Dessert Recipes | Thanksgiving Dessert

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70 comments

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

  2. Do you think it would work out as well if you added crust to the bottom?

  3. 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.

  4. What size cupcake tins are these made in? Regular size or minis?
    Thanks

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

  6. Have you ever done these as mini muffins? How long would I bake them?

    • 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.

  7. Do you think instead of regular flour you could sub almond flour??

  8. Can you use fresh pure instead?

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

  10. 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!

  11. How many does this make ?

  12. Is the texture like pie or more cake like? They look amazing

  13. They look wonderful! HOW MANY DOES THE BATCH MAKE?

  14. Is pumpkin pie spice mix different than regular pumpkin pie spice?

  15. 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.

    • 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!! 

  16. How many does this make?
    Thanks!

  17. I love everything pump pumpkinThanks for sharing.

  18. How many cupcakes do you get out of one batch

  19. 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?

  20. How many cupcakes does one batch make? Thanks. 

  21. 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

  22. Can’t wait to make these for our book club.

  23. Can the pumpkin pie cupcakes be left unrefrigerated to be sent to my granddaughter in college?

  24. Can I sub it with white whole wheat flour? What’s the amount? Thanks

  25. Can I use regular salt instead of Kosher salt?

  26. What kind of pumpkin pie spice mix is needed?

  27. 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.

  28. Made these tonight and they are delicious. Very, very moist and flavorful. 

  29. 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.

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

    • 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!

    • 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.

  31. 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.

  32. These look great and can’t wait to try them. Have you ever thought about trying pecan pie this way?

  33. The best pumpkin I ever tasted !

  34. Any idea if I could use the mini graham cracker pie crusts instead?

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

  36. 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.

  37. This looks so good! What a fun twist on the usual dish! 

  38. Thanks for sharing! Does it keep long?

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

  40. 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? 

  41. I used 1/4 C dark brown sugar, 1/2 C granulated sugar & 1 tsp Cinnamon.

  42. 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.

  43. I can’t wait to make them, they look so delicious.

  44. They sound delicious. Will try the cupcakes at Thanksgiving

  45. 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.

  46. Wow, this sounds yummy!

  47. What if I want to make more, do I double the recipe?