Pumpkin pie cupcakes bring together the best of both worlds: the rich, spiced flavor of traditional pumpkin pie and the convenient handheld joy of cupcakes. These delightful treats capture autumn in every bite, making them perfect for fall gatherings, holiday baking thanksgiving celebrations, or any time you crave that cozy pumpkin flavor.
Last October, my neighbor Sarah brought these to our block party. The moment I bit into one, I knew I had to learn the recipe. The moist cupcake base paired with creamy pumpkin filling created pure magic. Now, they’ve become my go-to pumpkin recipes dessert for every autumn occasion.
What makes this pumpkin pie cupcake recipe moist and irresistible? The secret lies in using real pumpkin puree cupcakes technique and the perfect blend of warm spices. Unlike traditional pumpkin pie that requires a crust and lengthy baking time, these mini Pumpkin Pie Cupcakes desserts easy to make and even easier to serve.
Table of Contents
Ingredients For Pumpkin Pie Cupcakes
For the Cupcakes:
- 1¾ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 cup pumpkin puree
- ½ cup vegetable oil
- 2 large eggs
- ¼ cup milk
For the Pumpkin Pie Filling:
- 8 oz cream cheese, softened
- ½ cup pumpkin puree
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon pumpkin pie spice
- ¼ cup heavy cream
For the Whipped Topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
The beauty of this recipe lies in its simplicity. Most ingredients are pantry staples, and the pumpkin puree provides natural moisture and flavor. The combination creates Pumpkin Pie Cupcakes that taste like fall comfort food.
Instructions
Step 1: Prepare Your Kitchen
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. This prevents sticking and makes your cupcakes look professional.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and all the spices. This recipes with pumpkin pie spice blend creates that signature autumn flavor.
Step 3: Combine Wet Ingredients
In another bowl, mix pumpkin puree, oil, eggs, and milk until smooth. The key to moist cupcakes is not overmixing at this stage.
Step 4: Create the Batter
Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Lumps are okay. Overmixing leads to tough cupcakes.
Step 5: Bake the Cupcakes
Divide batter evenly among muffin cups, filling each about ⅔ full. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Cool Completely
Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack. Complete cooling is crucial before adding filling.
Step 7: Make the Filling
Beat cream cheese until fluffy. Add pumpkin puree, powdered sugar, vanilla, and pumpkin pie spice. Gradually add heavy cream until mixture reaches piping consistency.
Step 8: Fill the Cupcakes
Using a small knife or cupcake corer, remove the center of each cupcake. Fill with pumpkin mixture using a piping bag or spoon.
Step 9: Add Whipped Topping
Whip cream, powdered sugar, and vanilla until soft peaks form. Pipe or dollop on top of each cupcake.
Pro Tips and Variations
Expert Baking Tips
Room temperature ingredients mix better and create smoother batter. Take eggs and cream cheese out 30 minutes before baking.
Use an ice cream scoop to portion batter evenly. This ensures uniform Pumpkin Pie Cupcakes that bake at the same rate.
Don’t open the oven door during the first 15 minutes of baking. This prevents Pumpkin Pie Cupcakes from sinking.
Flavor Variations
Maple Pumpkin: Add 2 tablespoons maple syrup to the batter and replace vanilla with maple extract in the filling.
Chocolate Chip: Fold ½ cup mini chocolate chips into the batter before baking.
Spiced Cream Cheese: Add a pinch of cardamom and allspice to the cream cheese filling for extra warmth.
Make-Ahead Options
Unfilled Pumpkin Pie Cupcakes freeze beautifully for up to 3 months. Wrap individually and thaw at room temperature.
The filling can be made 2 days ahead and refrigerated. Let it come to room temperature before using.
Dietary Modifications
For gluten-free cupcakes, substitute with a 1:1 gluten-free flour blend. The texture remains perfectly moist.
Reduce sugar by ¼ cup if you prefer less sweet treats. The pumpkin provides natural sweetness.
Serving Suggestions
These pumpkin pie filled cupcakes shine as the centerpiece of any fall dessert table. Their individual size makes them perfect for parties where guests want to try multiple desserts.
Presentation Ideas
Dust with cinnamon before serving for an elegant touch. The warm spice aroma enhances the eating experience.
Serve on autumn-themed plates with small dessert forks. The creamy filling is easier to enjoy this way.
Create a dessert station with these alongside other cupcake recipes from scratch for variety.
Pairing Suggestions
Coffee and these cupcakes create the perfect fall morning combination. The spices complement coffee’s richness beautifully.
Serve with warm apple cider for a cozy autumn evening treat. Both flavors celebrate the season.
For holiday baking thanksgiving meals, place them alongside traditional pies. Guests love having portion-controlled options.
Storage Tips
Store covered at room temperature for 2 days, or refrigerated for up to 5 days. The filling stays fresh longer when chilled.
For best texture, let refrigerated cupcakes sit at room temperature for 10 minutes before serving.
Conclusion
This pumpkin pie cupcake recipe moist and flavorful transforms traditional fall flavors into convenient, shareable treats. The combination of spiced cupcake base and creamy pumpkin filling creates dessert magic in every bite. From holiday gatherings to casual weekend baking, these Pumpkin Pie Cupcakes recipes deliver consistent, delicious results. The recipe scales easily for larger crowds and freezes well for future celebrations.
The best part? You get all the flavors of Pumpkin Pie Cupcakes without the fuss of making crust or worrying about clean slices. These mini pumpkin desserts easy to serve and impossible to resist. Start your fall baking tradition with these crowd-pleasing cupcakes. Once you taste the perfect balance of spice, pumpkin, and cream, you’ll understand why they’ve become my signature autumn dessert.
Pumpkin Pie Cupcakes
Ingredients
Method
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large mixing bowl, whisk together pumpkin puree, eggs, granulated sugar, brown sugar, vanilla extract, and evaporated milk until smooth.
- Add flour, baking powder, baking soda, salt, and pumpkin pie spice. Mix until fully combined.
- Divide the batter evenly among the 12 lined muffin cups.
- Bake for 25 minutes or until the centers are set and a toothpick inserted comes out clean.
- Remove from the oven and let cupcakes cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Serve as is or top with whipped cream before serving.
Notes
Total Fat: 14g
Saturated Fat: 7g
Trans Fat: 0g
Cholesterol: 65mg
Sodium: 295mg
Total Carbohydrates: 38g
Dietary Fiber: 2g
Total Sugars: 28g
Added Sugars: 24g
Protein: 4g
Vitamin A: 180% DV
Vitamin C: 4% DV
FAQs
Can I use canned pumpkin instead of fresh pumpkin puree?
Absolutely! Canned pumpkin puree works perfectly and often provides more consistent results than fresh. Just make sure to use pure pumpkin, not pumpkin pie filling.
How do I know when the cupcakes are done baking?
Insert a toothpick in the center of a cupcake. It should come out clean or with just a few moist crumbs. The tops should spring back when lightly touched.
Can I make these cupcakes without the filling?
Yes! The cupcakes are delicious on their own. Simply top with cream cheese frosting or whipped cream for a simpler version.
What’s the best way to core cupcakes for filling?
Use a small paring knife to cut a cone shape from the top center of each cupcake, going about halfway down. Save the tops to place back over the filling if desired.
How long do these cupcakes stay fresh?
Unfilled cupcakes stay fresh for 3 days at room temperature. Once filled, refrigerate and consume within 5 days for best quality.
Can I freeze the finished cupcakes?
It’s best to freeze unfilled cupcakes and add the fresh filling after thawing. The cream-based filling doesn’t freeze well and may separate.
What other spices work well in this recipe?
Try adding cardamom, allspice, or a pinch of black pepper for unique flavor twists. Start with small amounts and adjust to taste.
