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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.
I agree, pie crust=no fun. The filling is always the best part. Love these cupcakes. They look great!
I agree, pie crust=no fun. The filling is always the best part. Love these cupcakes. They look great!
Yummm. Pumpkin love should never stop at Thanksgiving. Especially when there are recipes this awesome-looking floating around… 🙂
Yummm. Pumpkin love should never stop at Thanksgiving. Especially when there are recipes this awesome-looking floating around… 🙂
I don’t want to say goodbye to pumpkin recipes just yet. Sure I am welcoming the peppermint, egg nog and other Christmas staples but I can always have room for pumpkin pies. This is an amazing recipe. I totally adore this cupcake version of pumpkin pie. Thanks for sharing!Bookmarked!
I don’t want to say goodbye to pumpkin recipes just yet. Sure I am welcoming the peppermint, egg nog and other Christmas staples but I can always have room for pumpkin pies. This is an amazing recipe. I totally adore this cupcake version of pumpkin pie. Thanks for sharing!Bookmarked!
Yum! I didn’t get any pumpkin pie this year because my family hates it :(. What a bunch of crazies, I know.
Yum! I didn’t get any pumpkin pie this year because my family hates it :(. What a bunch of crazies, I know.
they sound yummy!
they sound yummy!