Print

Pumpkin Pie Cupcakes

Pumpkin pie cupcakes topped with swirls of whipped cream and sprinkled with cinnamon, served on a white plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Pumpkin Pie Cupcakes are a crust-free, bite-sized version of the classic fall dessert. Creamy, spiced, and easy to make, these cupcakes are perfect for Thanksgiving or cozy autumn gatherings.

Ingredients

Scale
  • 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

  1. Preheat oven to 350°F (175°C) and line a muffin pan with cupcake liners.
  2. In a large bowl, whisk together pumpkin puree, sugar, eggs, vanilla extract, and evaporated milk until smooth.
  3. In a separate bowl, combine flour, pumpkin pie spice mix, salt, baking soda, and baking powder. Whisk until well blended.
  4. Pour dry mixture into the wet mixture and stir until just combined—do not overmix.
  5. Use a 1/3 cup measure or cookie scoop to fill each cupcake liner about halfway to two-thirds full.
  6. Bake for 20 minutes or until cupcakes are set and firm to the touch.
  7. Let the cupcakes cool in the pan for 30 minutes.
  8. Transfer to a tray or plate and chill in the refrigerator for another 30 minutes to fully set.
  9. Before serving, top each cupcake with whipped cream and a sprinkle of pumpkin pie spice if desired.

Notes

  • Do not overmix the batter to avoid dense texture.
  • Ensure cupcakes are fully chilled before serving for best consistency.
  • You can use coconut milk instead of evaporated milk for a dairy-free option.
  • Use 1-to-1 gluten-free flour blend if making gluten-free.
  • Top with cinnamon, maple syrup, or candied pecans for variations.

Nutrition

Find it online: https://recipeeasily.com/pumpkin-pie-cupcakes-dessert/