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Pumpkin Pie Cupcakes – All the cozy flavor of pumpkin pie baked into perfectly spiced, tender cupcakes.
Pumpkin Pie Cupcakes are the sweet spot between cozy and convenient — all the fall flavor of pumpkin pie baked into a soft, spiced cupcake. They’re perfectly tender, full of warm pumpkin spice, and easy to serve at any fall gathering.
They’ve got that familiar pumpkin pie flavor, just in a lighter, cake-like form. If you’re after the traditional creamy filling and flaky crust, my Mini Pumpkin Pies are the way to go — but for something a little more playful and portable, these cupcakes are hard to beat.
Ingredients Needed
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- All-Purpose Flour
- Baking Powder
- Baking Soda
- Salt
- Cinnamon
- Nutmeg
- Allspice
- Ground Ginger
- Ground Cloves
- Pumpkin Puree – make sure it is pure pumpkin, and not pumpkin pie filling
- Granulated Sugar
- Light Brown Sugar
- Eggs
- Vanilla Extract
- Half And Half – can use milk or heavy cream
How to Make Pumpkin Pie Cupcakes
- Prep the pan – Line a muffin tin with cupcake liners and lightly coat them with nonstick spray.
- Mix dry ingredients – Combine the flour, leavening agents, salt, and spices in a bowl and set aside.
- Whisk wet ingredients – Stir together pumpkin, sugars, eggs, vanilla, and half and half until smooth.
- Combine mixtures – Gradually add the dry ingredients to the wet, mixing until a smooth batter forms.
- Fill and bake – Divide the batter among the muffin cups, filling about three-quarters full, and bake until set.
- Cool and serve – Let the cupcakes cool in the pan, then refrigerate and top with whipped cream before serving.
Recipe Tips & Suggestions
- Use pure pumpkin puree – Be sure to use 100% pumpkin puree, not pumpkin pie filling, which already contains sugar and spices.
- Spray the liners – A quick mist of nonstick spray inside cupcake liners prevents sticking since these cupcakes are more custard-like than fluffy.
- Don’t overmix the batter – Stir just until combined to keep the cupcakes light and tender.
- Watch the bake time – They’re ready when the centers are set but still slightly soft; they’ll firm up as they cool.
- Cool completely before chilling – Letting them rest before refrigerating keeps the texture smooth and prevents condensation.
- Serve cold or slightly chilled – These taste best after some time in the fridge, making them a perfect make-ahead dessert.
- Add whipped cream before serving – A dollop of whipped cream adds a classic pumpkin pie touch and balances the spices.
Storage
I like to store these in the fridge so they last longer, but it isn’t necessary. Just like pumpkin pie, you can store at room temperature for a couple of days. If they are from the fridge I let them come to room temperature before serving. And of course top with whipped cream for serving!
Want more Pumpkin Recipes?
- Pumpkin Pancakes
- Chewy Pumpkin Chocolate Chip Cookies
- Chocolate Chip Pumpkin Bread
- Pumpkin Dump Cake
- Pumpkin Dream Cake
Pumpkin Pie Cupcakes
Ingredients
- 2/3 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon all spice
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 15 oz pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup half and half
Instructions
- Preheat the oven to 350º F. Line a muffin tin with 12 liners. Spray the inside of each liner with a little bit of non stick spray.
- Mix together flour, baking powder, baking soda, salt and the spices. Set aside.2/3 cup all-purpose flour, 1/4 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon all spice, 1/4 teaspoon ground ginger, 1/4 teaspoon ground cloves
- Stir together pumpkin, sugar, brown sugar, eggs, vanilla and half and half. Add flour mixture, and mix until smooth.15 oz pumpkin puree, 1/2 cup granulated sugar, 1/4 cup light brown sugar, 2 large eggs, 1 teaspoon vanilla extract, 3/4 cup half and half
- Fill the muffin cups about 3/4 full. Bake for 20 minutes. Cool cupcakes in the pan. (Don’t worry, the center will sink as it cools).
- Store cupcakes in the fridge. Top with Whipped Cream to serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Looking great over here, you are one busy lady. First moving, then moving your blog. These cupcakes are really cute.
-GIna-
Looking great over here, you are one busy lady. First moving, then moving your blog. These cupcakes are really cute.
-GIna-
I know I’m way behind here, I’m trying to catch up on my emails but these look fantastic & I just had to let you know. So cute! 🙂
I know I’m way behind here, I’m trying to catch up on my emails but these look fantastic & I just had to let you know. So cute! 🙂
Pumpkin cupcakes are a big hit when fall roles around. No big surprise there! We like to drizzle warm caramel over the frosting to add a little something extra!