Kitchen Fun With My 3 Sons

Pumpkin Pie Cupcakes

Disclaimer: This post may contain affiliate links.

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

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.

Gorgeous Pumpkin Pie Cupcakes

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

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 Pie Cupcakes

Published By Jill
5 from 136 votes
Prep Time 10 mins
Cook Time 20 mins
Course Dessert
Servings 12
Calories 107 kcal



  • 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



  • 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.


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!

A Cupcake cut in half

about me


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...

Notify of
Inline Feedbacks
View all comments

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

Can’t wait to make these for our book club.5 stars

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

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

Can I use regular salt instead of Kosher salt?

What kind of pumpkin pie spice mix is needed?

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.

Made these tonight and they are delicious. Very, very moist and flavorful. 5 stars

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.

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.

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.5 stars

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

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

The best pumpkin I ever tasted !5 stars

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

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

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.5 stars

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

Thanks for sharing! Does it keep long?

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

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? 

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


As seen on