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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.
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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.
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!
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.
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.
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
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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
Nutrition information is automatically calculated, so should only be used as an approximation.
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Can I make these days in advance? And how do I store them if I can. Thank you!
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.
What if I want to make more, do I double the recipe?
Yes, you can easily double this recipe.
Wow, this sounds yummy!
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.
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!
They sound delicious. Will try the cupcakes at Thanksgiving
I can’t wait to make them, they look so delicious.
Have you tried making these in a pan and then cutting into squares? Â (I’m considering being lazy! Â Haha!) Â Just wondering how much longer they’d need to cook or if the edges would get too crispy.
I used 1/4 C dark brown sugar, 1/2 C granulated sugar & 1 tsp Cinnamon.
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?Â
I just made them and had the same thing happen! I’d like to see if anyone has a solution because other than that they’re great! I basically ended up eating them out of the wrapper with a spoon. 🙂Â
I didnt use a liner and they came out very clean. Just used a knife along the edge. Am baking minis as i tupe!