Go Back
pumpkin pie cupcakes

📝 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
Cook Time 20 minutes
20 minutes
Total Time 1 hour
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.