When the weather cools and leaves start to fall, you crave cozy flavors like pumpkin spice. The smell of cinnamon, nutmeg, and cloves fills your kitchen with warmth. If you love pumpkin pie but want an easier treat you can hold in your hand, pumpkin pie cupcakes are the perfect choice.
Why You’ll Fall in Love With Pumpkin Pie Cupcakes
You might be wondering what makes pumpkin pie cupcakes so special. Here’s why they’ll quickly earn a spot in your baking rotation:
- Perfect Texture: These cupcakes have the creamy, custard-like center you love in pumpkin pie but with a firmer, handheld structure.
- No Crust Hassles: Skip the tricky pie crust. All you need is a simple cupcake liner.
- Effortless for Events: Whether it’s Thanksgiving, a fall picnic, or a family gathering, these cupcakes travel and serve beautifully.
- Kid and Adult Approved: They’re a hit with little ones and grown-ups alike.
- Freezer-Friendly: You can make a batch ahead of time and enjoy it whenever a craving strikes.
Each bite is filled with comforting spices and creamy pumpkin goodness, making these cupcakes a true celebration of the season.
Ingredients
Pumpkin puree: Essential for the pumpkin flavor. Use pure pumpkin, not pie filling.
Granulated sugar: Sweetens the cupcakes.
Brown sugar: Adds a rich, caramel-like sweetness.
Eggs: Bind the ingredients and add moisture.
Evaporated milk: Helps create a creamy texture.
All-purpose flour: Forms the base of the batter.
Pumpkin pie spice: Provides the classic fall flavor.
Ground cinnamon: Adds warmth and spice.
Baking powder: Helps the cupcakes rise.
Having everything measured and ready will make your baking experience smoother and more enjoyable.
How to Make Pumpkin Pie Cupcakes
Now that your ingredients are ready, it’s time to bake! Follow these steps to achieve pumpkin pie cupcake perfection:
Preheat Your Oven
Set your oven to 350°F (175°C) and line a standard muffin tin with cupcake liners. Lightly spray the liners with non-stick spray for easy removal.
Mix Wet Ingredients
In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, eggs, evaporated milk, and vanilla extract. Whisk until the mixture is completely smooth.
Whisk Dry Ingredients Separately
In another bowl, whisk together the flour, pumpkin pie spice, ground cinnamon, baking powder, baking soda, and salt. This ensures even distribution of the spices and leavening agents.
Combine Wet and Dry Mixtures
Gradually add the dry ingredients into the wet, stirring gently until no streaks remain. Be careful not to overmix; a few small lumps are okay.
Fill the Cupcake Liners
Using a scoop or spoon, fill each liner about ¾ full. These cupcakes won’t rise significantly, so don’t worry about overflow.
Bake
Place the muffin tin in the preheated oven and bake for 20–25 minutes. The centers should look set but slightly soft — that’s the creamy pie texture you’re aiming for.
Cool Completely
Allow the cupcakes to cool in the pan for 10 minutes, then transfer them to a wire rack. Once fully cooled, they’ll firm up even more.
Expert Tips
You want your pumpkin pie cupcakes to turn out just right, so keep these pro tips in mind:
Use Pure Pumpkin: Double-check that you’re using 100% pure pumpkin, not pumpkin pie filling, which contains added sugars and spices.
Chill for Best Texture: After cooling, refrigerate the cupcakes for at least an hour before serving. This helps them achieve that classic creamy texture.
Avoid Overmixing: Overmixing the batter can lead to dense cupcakes. Stir just until combined.
Check for Doneness Carefully: Insert a toothpick into the center. It should come out mostly clean with a slight bit of moisture.
Top Just Before Serving: If using whipped cream, add it right before serving to keep it fresh and fluffy.
Following these simple but crucial steps will ensure your cupcakes have the ideal flavor and texture every time.
Easy Variations to Customize
Mini Pumpkin Pie Cupcakes: Use a mini muffin tin and reduce the baking time to 12–15 minutes.
Gluten-Free Swap: Substitute the all-purpose flour with your favorite 1:1 gluten-free baking mix.
Vegan Version: Replace the eggs with flax eggs and use a plant-based evaporated milk substitute.
Nutty Crunch: Sprinkle chopped pecans or walnuts over the batter before baking for a delightful crunch.
Spicy Kick: Add a pinch of cayenne pepper to the batter for a subtle heat that enhances the pumpkin flavor.
No matter how you choose to customize them, these cupcakes are bound to impress.
How to Serve Pumpkin Pie Cupcakes
Presentation makes a big difference when it comes to desserts, and pumpkin pie cupcakes are no exception. Here’s how to serve them in style:
- Whipped Cream Swirl: Top each cupcake with a generous dollop of whipped cream and a dusting of cinnamon.
- Caramel Drizzle: Drizzle warm caramel sauce over the top for an indulgent touch.
- Chilled or Warm: Enjoy them cold straight from the fridge for a firmer bite, or microwave for a few seconds for a softer, creamier experience.
- Pairings: Serve with a mug of hot apple cider, a pumpkin spice latte, or a soothing cup of chamomile tea.
These small touches will make your cupcakes feel extra special and memorable.
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Frequently Asked Questions About Pumpkin Pie Cupcakes
Can I make pumpkin pie cupcakes ahead of time?
Absolutely. You can bake them up to two days ahead. Store them in an airtight container in the refrigerator until you’re ready to serve.
Why do my pumpkin pie cupcakes sink in the middle?
It’s completely normal! Because these cupcakes have a custard-like filling similar to pumpkin pie, a slight sinking is expected as they cool.
How should I store leftover pumpkin pie cupcakes?
Store them in an airtight container in the refrigerator. They’ll stay fresh for about 4 days.
Can pumpkin pie cupcakes be frozen?
Yes, they freeze beautifully. Place them in a freezer-safe container without any toppings and freeze for up to two months. Thaw in the refrigerator overnight before serving.
What toppings go best with pumpkin pie cupcakes?
You can’t go wrong with whipped cream, a sprinkle of cinnamon, a drizzle of caramel, or even a few chopped pecans for extra flavor and texture.
pumpkin pie cupcakes
Equipment
- Muffin Tin
- Mixing Bowls:
- Whisk
Ingredients
- 1 cup Pumpkin puree Make sure it’s pure pumpkin, not pumpkin pie filling.
- ¾ cup Granulated sugar
- ¼ cup Brown sugar Adds a deep, caramel-like sweetness.
- 2 large Eggs
- ⅔ cup Evaporated milk
- ½ cup All-purpose flour
- 2 teaspoons Pumpkin pie spice
- 1 teaspoon Ground cinnamon
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ¼ teaspoon Salt
- 1 teaspoon Vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. Lightly spray the liners with non-stick spray for easy removal.
- In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, eggs, evaporated milk, and vanilla extract until smooth.
- In another bowl, whisk together all-purpose flour, pumpkin pie spice, ground cinnamon, baking powder, baking soda, and salt.
- Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Be careful not to overmix.
- Fill each cupcake liner about ¾ full with the batter. These cupcakes will not rise significantly, so don’t worry about overflow.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out mostly clean with a slight bit of moisture.
- Allow the cupcakes to cool in the pan for 10 minutes, then transfer them to a wire rack. Once fully cooled, refrigerate for at least an hour for the best texture.