🎃 Easy Made Pumpkin Pie Cupcakes

pumpkin pie cupcakes ⭐️⭐️⭐️⭐️⭐️ (4.9 from cozy bakers and pumpkin spice lovers)
🧁 Creamy | 🎃 Spiced | 🍂 Fall-Inspired Bliss

Imagine all the warm, spiced goodness of pumpkin pie… baked into perfectly portioned, soft, custardy cupcakes! These Pumpkin Pie Cupcakes are easy to make, ridiculously delicious, and perfect for Thanksgiving, fall gatherings, or any day you want to feel extra cozy.

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Why You’ll Absolutely Love These Pumpkin Pie Cupcakes

• ⏱️ Prep Time: 10 minutes
• ⏳ Bake Time: 20–25 minutes
• 🍽️ Serves: 12 cupcakes
• 🎃 Flavor: Classic pumpkin pie meets soft, spiced cupcake
• 💛 Perfect For: Fall desserts, Thanksgiving, or pumpkin spice cravings

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Ingredients for Pumpkin Pie Cupcakes

• 1 (15 oz) can pumpkin purée (not pumpkin pie filling)
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ¾ cup evaporated milk
• ⅔ cup all-purpose flour
• ½ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• 2 tsp pumpkin pie spice (or 1 tsp cinnamon + ½ tsp nutmeg + ½ tsp ginger)

Optional toppings: whipped cream, caramel drizzle, chopped pecans, or cinnamon sugar.

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How to Make Pumpkin Pie Cupcakes – Soft, Spiced, and So Simple

Step 1: Preheat and Line

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners and lightly spray with nonstick spray.

Step 2: Mix the Magic

In a large bowl, whisk together pumpkin, sugar, eggs, vanilla, and evaporated milk until smooth. In a separate bowl, whisk together flour, baking powder, baking soda, salt, and spices. Add the dry ingredients to the wet and stir until well combined.

Step 3: Bake to Custardy Perfection

Divide the batter evenly into the cupcake liners (they’ll be about ¾ full). Bake for 20–25 minutes or until the centers are set and a toothpick comes out mostly clean.

Let cool completely in the pan—they will sink slightly in the center like a pie. Chill in the fridge for an hour before topping.

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Make Your Pumpkin Pie Cupcakes Unforgettable

Top With Whipped Cream

Just like pie! Add a swirl of whipped cream and a sprinkle of cinnamon or nutmeg before serving.

Add Crunch

Top with chopped candied pecans or crushed graham crackers for texture.

Drizzle with Caramel

A little warm caramel sauce takes them to next-level decadence.

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What Everyone’s Saying About Pumpkin Pie Cupcakes

“They taste just like pumpkin pie but are even easier to serve. Huge hit with the family!”
⭐️⭐️⭐️⭐️⭐️ – Rachel L.

“Soft, spiced, and the perfect little bite of fall. I make them every year!”
⭐️⭐️⭐️⭐️⭐️ – Jordan M.

“Perfect for potlucks and no need to slice a whole pie!”
⭐️⭐️⭐️⭐️⭐️ – Amy F.

📝 Pumpkin Pie Cupcakes

Pumpkin Pie Cupcakes are a fun and festive twist on the classic Thanksgiving dessert. With a soft, custardy center and warm pumpkin spice flavor, these cupcakes are like handheld pumpkin pies — no crust or slicing needed!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

20 minutes mins

Total Time 1 hour hr

Servings: 1 cupcake

Course: Dessert

Cuisine: American

Calories: 130

Ingredients Equipment Method Notes

Ingredients

  

• 1 15 oz can pumpkin purée
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ¾ cup evaporated milk
• ⅔ cup all-purpose flour
• ½ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• 2 tsp pumpkin pie spice

Optional for topping:

• Whipped cream
• Cinnamon or nutmeg

Equipment

• Muffin tin
• Mixing bowls
• Whisk or hand mixer
• Measuring cups and spoons

Method

 

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners and lightly spray them with nonstick spray.
2. In a large bowl, whisk together pumpkin, sugar, eggs, vanilla, and evaporated milk until smooth.
3. In a separate bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
4. Add dry ingredients to wet and stir until fully combined.
5. Pour batter evenly into the 12 cupcake liners (about ¾ full).
6. Bake for 20 minutes, or until the tops look set and a toothpick inserted comes out clean.
7. Remove from oven and allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Chill in the fridge for at least 30 minutes for best texture.
8. Top with whipped cream and a sprinkle of cinnamon before serving.

Notes

These are more custard-like than cake-like — texture is soft and moist like the center of pumpkin pie.

For extra flair, pipe whipped cream on top just before serving.

Store chilled in an airtight container for up to 3 days.

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FAQ – Pumpkin Pie Cupcakes

These Pumpkin Pie Cupcakes bring all the flavor of classic pie in a soft, spiced handheld treat. If you’re craving more cozy pumpkin goodness, don’t miss these Pumpkin Cinnamon Rolls. They’re pillowy, perfectly sweet, and easy to prep ahead for fall mornings or dessert spreads.