If you’re searching for a treat that captures everything you love about autumn in a single bite, look no further than these Pumpkin Pie Cupcakes. With all the nostalgic flavors of pumpkin pie, but in a cute, handheld form, these cupcakes are a must for cozy gatherings, potlucks, or just because you want a little fall magic at home. The filling is custardy, spiced, and sweet—each bite feels like a hug from your favorite pumpkin pie, but with the playful twist of a cupcake. Trust me, these Pumpkin Pie Cupcakes will quickly become your new holiday tradition!
Ingredients You’ll Need
One of the joys of making Pumpkin Pie Cupcakes is how pantry-friendly the ingredient list is. Each item plays a key role: the pumpkin purée brings moisture and flavor, the spices provide warmth, and the evaporated milk creates that creamy, pie-like texture.
- All-purpose flour: Just enough to give structure while keeping the cupcakes soft and custardy.
- Baking powder: Helps the cupcakes puff up slightly for a light, tender bite.
- Baking soda: Works with the acid in the pumpkin for a gentle rise and perfect crumb.
- Salt: Balances the sweetness and intensifies the flavors.
- Pumpkin pie spice: The heart of the recipe, this blend gives that classic, aromatic pumpkin pie flavor.
- Pumpkin purée: Use pure pumpkin for best results—this gives the cupcakes their rich flavor and moist texture.
- Granulated sugar: Adds sweetness and helps the cupcakes brown beautifully.
- Brown sugar: Contributes a hint of molasses for extra depth and softness.
- Eggs: Bind everything together and add to the custard-like feel.
- Vanilla extract: Rounds out the flavors and adds a comforting aroma.
- Evaporated milk: Essential for the creamy, pie-like consistency (don’t substitute with regular milk!).
- Whipped cream (optional): The perfect finishing touch for a luscious, bakery-style look.
- Cinnamon for dusting (optional): Adds a little sparkle and an extra cinnamon punch.
How to Make Pumpkin Pie Cupcakes
Step 1: Prep Your Pan and Oven
Begin by preheating your oven to 350°F. Line a standard muffin tin with paper liners, or, if you want even easier removal, use foil liners or lightly greased silicone muffin pans. This step ensures your Pumpkin Pie Cupcakes come out clean, keeping their cute shape intact.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice. Blending these first means you’ll get an even distribution of leavening and spice in every cupcake, so each bite bursts with flavor.
Step 3: Combine Wet Ingredients
Grab a large bowl and mix together the pumpkin purée, granulated sugar, brown sugar, eggs, and vanilla extract. Stir until the mixture is smooth and glossy—this is where that irresistible pumpkin pie aroma starts to fill the kitchen!
Step 4: Add the Milk
Pour in the evaporated milk and stir until it’s fully incorporated. This gives your batter a silky, pourable consistency, promising a final texture that’s more like pumpkin pie than a typical cupcake.
Step 5: Bring It All Together
Gradually add the dry ingredients to the wet mixture, stirring gently until everything is blended and smooth. The batter will be thinner than you might expect for cupcakes—don’t worry, that’s exactly how it should be for Pumpkin Pie Cupcakes!
Step 6: Fill and Bake
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. Slide the tray into the oven and bake for 20 to 25 minutes, or until the centers are set and a toothpick comes out mostly clean (a little moisture is fine with this custardy treat).
Step 7: Cool and Chill
Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to finish cooling completely. For the best texture, pop the Pumpkin Pie Cupcakes into the fridge for at least an hour before serving—they’ll firm up into perfect, pie-like bites!
How to Serve Pumpkin Pie Cupcakes
Garnishes
Top each cupcake with a generous swirl of whipped cream and a light dusting of cinnamon. The creaminess and spice complement the custardy center, turning these little desserts into an absolute showstopper.
Side Dishes
Pair your Pumpkin Pie Cupcakes with hot apple cider, a scoop of vanilla ice cream, or a cozy mug of chai. These cupcakes make a dreamy finish to a hearty soup or roast chicken dinner, capturing all the best flavors of fall in every bite.
Creative Ways to Present
For parties, arrange the cupcakes on a rustic wooden board and sprinkle the platter with cinnamon sticks or mini pumpkins. Or, serve them in colorful cupcake wrappers for a festive touch—these treats are adorable stacked on a tiered dessert stand for a Thanksgiving or Friendsgiving centerpiece!
Make Ahead and Storage
Storing Leftovers
Leftover Pumpkin Pie Cupcakes keep beautifully in the fridge. Simply place them in an airtight container, and they’ll stay fresh for up to four days. The texture actually improves as they chill, so don’t hesitate to make them a day ahead.
Freezing
Want to get a jump on holiday prep? Freeze the cooled, un-topped cupcakes in a single layer, then transfer to a zip-top freezer bag. They’ll keep for up to two months—just thaw overnight in the fridge before serving, and add fresh whipped cream right before eating.
Reheating
If you prefer your Pumpkin Pie Cupcakes slightly warm, let them come to room temperature or microwave for about 10 seconds (without the whipped cream). This brings out the spices and makes them extra comforting!
FAQs
Can I use homemade pumpkin purée?
Absolutely! Homemade pumpkin purée works wonderfully—just make sure it’s well-drained and not too watery, so your cupcakes set up properly.
Do I need to use cupcake liners?
Liners make removal easier, but you can also use a well-greased silicone muffin pan for perfect, crustless Pumpkin Pie Cupcakes that pop out with ease.
Can I make these gluten-free?
Yes! Swap in your favorite 1:1 gluten-free baking flour blend, and you’ll have delicious gluten-free Pumpkin Pie Cupcakes that everyone can enjoy.
Why do these cupcakes have a custardy texture?
This recipe is designed to mimic the filling of pumpkin pie, so the cupcakes are soft and creamy rather than cake-like. That’s part of their irresistible charm!
How far in advance can I make Pumpkin Pie Cupcakes?
You can bake them up to two days ahead. Store in the fridge and add whipped cream just before serving for the freshest taste and prettiest presentation.
Final Thoughts
If you’re ready to wow your friends and family with a playful spin on a classic, these Pumpkin Pie Cupcakes are the answer. They’re easy, full of cozy spice, and just the right size for sharing—or sneaking a second helping. Give them a try, and let these little bites of autumn become your new go-to treat!
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Pumpkin Pie Cupcakes Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes plus 1 hour chilling time
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Pumpkin Pie Cupcakes offer a delightful twist on traditional pumpkin pie, featuring a soft, custardy texture reminiscent of mini crustless pumpkin pies. Perfect for fall, they’re easy to make, baked to perfection, and can be topped with whipped cream and a dash of cinnamon for an extra festive touch.
Ingredients
Dry Ingredients
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons pumpkin pie spice
Wet Ingredients
- 1 (15-ounce) can pumpkin purée
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup evaporated milk
Topping (Optional)
- Whipped cream
- Cinnamon for dusting
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease each cup to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice until well combined.
- Combine Wet Ingredients: In a large bowl, mix the pumpkin purée, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and uniform.
- Add Evaporated Milk: Stir in the evaporated milk with the wet mixture until fully incorporated.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently until the batter is smooth; expect a thinner consistency than typical cupcake batter.
- Fill Muffin Cups: Evenly divide the batter into the prepared muffin cups, filling each about three-quarters full to allow room for baking.
- Bake the Cupcakes: Bake for 20 to 25 minutes, or until the cupcake centers are set and a toothpick inserted comes out mostly clean.
- Cool Down: Let the cupcakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
- Chill: Refrigerate the cupcakes for at least 1 hour prior to serving for the best texture and flavor.
- Serve: Optionally top each cupcake with a dollop of whipped cream and a sprinkle of cinnamon for added taste and presentation.
Notes
- The cupcakes have a soft, custardy texture, similar to mini crustless pumpkin pies rather than traditional fluffy cupcakes.
- For easy removal, consider using foil liners or lightly greased silicone muffin pans.
- Best served chilled to enhance the custard-like flavor and texture.
Nutrition
- Serving Size: 1 cupcake
- Calories: 140
- Sugar: 14g
- Sodium: 115mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
