Description

Pumpkin pie is a classic fall dessert, but sometimes, you just want something a little easier to serve and eat. That’s where these Pumpkin Pie Cupcakes come in. With their smooth pumpkin flavor and perfect blend of spices, these cupcakes capture everything we love about traditional pumpkin pie, in a format that’s ideal for sharing or enjoying on the go. Perfect for Thanksgiving or any autumn get-together, these cupcakes have all the pumpkin flavor you crave—without the fuss of rolling out pie crust!

Ingredients

Scale

1 cup pumpkin puree
½ cup sugar
¾ cup all-purpose flour
2 large eggs
½ cup evaporated milk
1 tsp vanilla extract
1 tsp pumpkin pie spice
½ tsp cinnamon
½ tsp baking powder
¼ tsp baking soda
Pinch of salt

For serving (optional):

Whipped cream or cream cheese frosting
Ground cinnamon or nutmeg for dusting

Instructions

How to Make Pumpkin Pie Cupcakes

Follow these steps to create your own delicious Pumpkin Pie Cupcakes:

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Mix the dry ingredients: In a medium bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt.
Combine the wet ingredients: In a large bowl, whisk together the pumpkin puree, sugar, eggs, evaporated milk, and vanilla extract until smooth and well combined.
Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing.
Fill the muffin tin: Pour the batter into the lined muffin cups, filling each about ¾ of the way full.
Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Cool and serve: Allow the cupcakes to cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely. Top with whipped cream or cream cheese frosting, and dust with cinnamon or nutmeg before serving.

Enjoy the rich, pumpkin-spiced flavors in each cupcake bite!

Notes

For extra pumpkin spice flavor, add a pinch of ground cloves or nutmeg to the batter. These cupcakes are best stored in the refrigerator if topped with cream cheese frosting, which gives them a wonderful, dense texture.

If you prefer a denser, pie-like texture, chill the cupcakes before serving for a more authentic “pumpkin pie” experience.