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.

Gorgeous Pumpkin Pie Cupcakes

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. They’re super easy to make, and your family will love them!

For the icing, we’re simply using a big dollop of whipped cream. What pie would be any good without it? It also helps cut the sweetness of the cupcake itself, so that the sweet flavor isn’t overwhelming like it would be with a cream cheese or buttercream frosting.

Tiny pumpkin pies you can eat with your hands

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. We’ve tried them all, and we can tell you from experience that:

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. This recipe is a great way to use any leftover pumpkin puree from your Thanksgiving preparations.

Your guests at Thanksgiving dinner will love these adorable Pumpkin Pie Cupcakes. Just make sure you make enough, they disappear fast. Enjoy!

Pumpkin Pie Cupcakes on a white plate

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

Pumpkin Pie Cupcakes

Published By Jill
5 from 119 votes
Prep Time 10 mins
Cook Time 20 mins
Course Dessert
Servings 12
Calories 107 kcal

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:

  • 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.

Nutrition

Serving: 12gCalories: 107kcalCarbohydrates: 20gProtein: 3gFat: 2gSaturated Fat: 1gCholesterol: 32mgSodium: 96mgPotassium: 76mgFiber: 1gSugar: 14gVitamin A: 91IUVitamin C: 1mgCalcium: 51mgIron: 1mg
Tried this recipe?Mention @kitchenfunwithmy3sons or tag #kitchenfunwithmy3sons!

Watch how it’s made…

A Cupcake cut in half

about me

ABOUT JILL

I am a mom of 3 awesome boys that love to get crafty with me in the kitchen. Our blog is full of all sorts creative food ideas for the Holidays, Party Ideas, Free Printables, Featured DIY Ideas, Recipes, & Kids Craft Ideas! Read more...

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

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

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

A ginger snap cookie on the bottom could work also!!

Did u try with ginger cookie!  I think that would work great

I am making with gc crust as I write

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.5 stars

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

Regular

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

Regular size

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.

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

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

Good to know…thanks!

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!

Mine made 12

Can you use fresh pure instead?5 stars

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

I have never done this, but i’m sure that would be fine.

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!

Yes…that should be fine.

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 ?

How many does this make ?5 stars

18, if you follow the recipe and add 1/3 to each muffin tin.

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

It’s like pie…so good!

They look wonderful! HOW MANY DOES THE BATCH MAKE?

This recipe make 12 cupcakes. Thanks

Is pumpkin pie spice mix different than regular pumpkin pie spice?5 stars

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!! 

How many does this make?
Thanks!

This recipe make 12 cupcakes. Thanks

I love everything pump pumpkinThanks for sharing.5 stars

How many cupcakes do you get out of one batch

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?

Hi Kelli, fresh pumpkin would be fine and yes it should be the same amount.

How many cupcakes does one batch make? Thanks. 

Hi Carol, this recipe make 12 cupcakes. Thanks

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