If you’re looking for a delightful twist on a classic fall favorite, this Pumpkin Pie Cupcakes Recipe is an absolute must-try. These cupcakes capture all the warm, cozy flavors of traditional pumpkin pie but in a perfectly portable, moist cupcake form. Infused with rich pumpkin puree and fragrant pumpkin pie spice, then topped with whipped cream, they bring the spirit of autumn right to your table in a wonderfully fun way. Whether you’re baking for a holiday gathering or simply craving seasonal sweetness, these cupcakes will quickly become a treasured recipe in your collection.
Ingredients You’ll Need
These ingredients are simple, familiar, and work together beautifully to create the iconic fall flavor and perfect cupcake texture you’re after. Each component is essential, from the pumpkin puree that provides moisture and richness to the warm pumpkin pie spice that makes the flavor pop.
- Pumpkin puree: The key to a moist, tender cupcake packed with authentic pumpkin flavor.
- Granulated sugar: Adds sweetness and helps create a light crumb.
- Brown sugar: Brings a deep, caramel-like sweetness for extra flavor complexity.
- Eggs: Bind ingredients and contribute to the cupcakes’ lift and structure.
- Vanilla extract: Enhances the overall flavor with a warm, sweet aroma.
- Evaporated milk: Adds creaminess and richness without overpowering the pumpkin taste.
- All-purpose flour: Provides the structure and body of the cupcakes.
- Pumpkin pie spice: The star seasoning blend that brings in cinnamon, nutmeg, and cloves for that unmistakable holiday taste.
- Salt: Balances sweetness and enhances all the other flavors.
- Baking powder: Helps the cupcakes rise and become fluffy.
- Baking soda: Works with the acids in the batter to give a light, airy texture.
How to Make Pumpkin Pie Cupcakes Recipe
Step 1: Prepare Your Oven and Muffin Tin
Begin by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with silicone liners or foil liners sprayed with cooking spray to make removing the cupcakes a breeze when they’re baked. If you don’t have liners, simply spray the muffin cups generously with cooking spray.
Step 2: Mix the Wet Ingredients
In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, eggs, vanilla extract, and evaporated milk. Stir these together until you achieve a smooth, well-incorporated mixture. This blend of wet ingredients is what delivers the moist texture and deep flavors in every cupcake bite.
Step 3: Add Dry Ingredients Gradually
Now it’s time to add the dry mix: sift or stir together the all-purpose flour, pumpkin pie spice, salt, baking powder, and baking soda. Gradually add this to your pumpkin mixture while stirring gently to ensure everything blends evenly without overmixing the batter, which could toughen the cupcakes.
Step 4: Fill the Muffin Cups
Once your batter is smooth and perfectly combined, use a scoop or measuring cup to fill each muffin cup about one-third full. This allows enough room for the cupcakes to rise without overflowing.
Step 5: Bake to Perfection
Pop the muffin tin into the oven and bake the cupcakes for approximately 20 minutes. Use a toothpick test by inserting it into the center of a cupcake; if it comes out clean, your cupcakes are ready!
Step 6: Cool and Chill
Allow the cupcakes to cool in the pan for about 20 minutes – this helps them set nicely. Then transfer them to the refrigerator for an additional 30 minutes to chill. This step is perfect for firming up the cupcakes and preparing them for the final topping.
Step 7: Add Whipped Topping and Spice
The finishing touch is a generous swirl of whipped cream on top, sprinkled with a pinch more pumpkin pie spice. This adds a lovely creaminess and an extra hint of spice that ties everything together beautifully.
How to Serve Pumpkin Pie Cupcakes Recipe
Garnishes
While whipped cream and pumpkin pie spice are classic choices, feel free to get creative. Toasted pecans, a drizzle of caramel sauce, or even a dusting of powdered sugar make fantastic garnishes that add texture and flavor variety to these cupcakes.
Side Dishes
Pair your Pumpkin Pie Cupcakes Recipe with a warm cup of spiced apple cider or a mug of rich hot chocolate for an indulgent fall treat. They also make a festive ending to holiday dinners accompanied by fresh fruit or a light scoop of vanilla ice cream.
Creative Ways to Present
Serve these cupcakes at your next Thanksgiving or autumn party by arranging them on a rustic wooden board with autumn leaves, small gourds, or cinnamon sticks for a charming presentation that impresses while celebrating the season.
Make Ahead and Storage
Storing Leftovers
After enjoying your cupcakes, store any leftovers in an airtight container in the refrigerator. They will stay fresh for up to 3 days, maintaining their moisture and flavor.
Freezing
You can freeze these cupcakes without the whipped topping for up to 2 months. Wrap each cupcake individually in plastic wrap and place them in a freezer-safe container or zip-top bag. Thaw overnight in the refrigerator before adding fresh whipped cream.
Reheating
If you prefer your cupcakes slightly warmed, place them in a microwave for about 10-15 seconds. Avoid microwaving too long, which could dry them out. Adding whipped cream after warming brings back the creamy texture perfectly.
FAQs
Can I use fresh pumpkin instead of canned puree?
Absolutely! If using fresh pumpkin, roast and puree it yourself for the best results, but make sure it’s well-drained so your batter isn’t too wet.
Is it possible to make these gluten-free?
Yes! Simply swap the all-purpose flour for your favorite gluten-free flour blend that measures 1:1. The texture might be a touch different but still delicious.
Can I substitute evaporated milk with regular milk?
You can substitute evaporated milk with whole milk, but evaporated milk adds a richer, creamier texture that’s ideal for this recipe.
How do I avoid cupcakes sinking in the middle?
Make sure your leavening agents are fresh and don’t open the oven door during baking, as temperature changes can cause sinking.
Can these cupcakes be made dairy-free?
Yes, use a dairy-free evaporated milk alternative and a suitable whipped topping to make this recipe fit a dairy-free diet.
Final Thoughts
This Pumpkin Pie Cupcakes Recipe combines the best parts of pumpkin pie with the convenience and fun of cupcakes, offering a delicious seasonal treat that’s sure to bring smiles around the table. I wholeheartedly encourage you to give this recipe a try—baking these little pumpkin delights might just become your new favorite autumn tradition!
Print
Pumpkin Pie Cupcakes Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 60 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Pumpkin Pie Cupcakes combine the rich, creamy flavor of classic pumpkin pie with the convenience of a cupcake. Perfectly spiced with pumpkin pie seasoning and topped with a dollop of whipped cream, these moist and tender treats are ideal for fall gatherings or any time you crave seasonal comfort.
Ingredients
Dry Ingredients
- 2/3 cup all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
Wet Ingredients
- 1 (15 oz) can pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup evaporated milk
Topping
- Whipped cream, for topping
- Additional pumpkin pie spice, for sprinkling
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with silicone liners, foil liners sprayed with cooking spray, or spray the muffin cups directly with cooking spray to ensure cupcakes easily release after baking.
- Mix Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, eggs, vanilla extract, and evaporated milk. Mix thoroughly until the mixture is smooth and homogeneous.
- Add Dry Ingredients: Gradually add the all-purpose flour, pumpkin pie spice, salt, baking powder, and baking soda into the wet pumpkin mixture. Stir gently but fully to combine all ingredients into a smooth batter without overmixing.
- Fill Muffin Cups: Pour about 1/3 cup of batter into each prepared muffin cup, filling them evenly for consistent cupcake size and even baking.
- Bake the Cupcakes: Place the muffin tin in the preheated oven and bake for 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean and the tops are set.
- Cool the Cupcakes: Allow the cupcakes to cool in the pan for about 20 minutes to firm up before carefully removing them from the muffin tin. Transfer to a wire rack if desired.
- Chill and Serve: Chill the cupcakes in the refrigerator for 30 minutes to enhance texture and flavor. Before serving, top each cupcake with whipped cream and sprinkle a light dusting of pumpkin pie spice for an extra festive touch.
Notes
- Use silicone or foil liners for easier cupcake removal and less mess.
- Make sure not to overmix the batter to keep cupcakes tender.
- Chilling the cupcakes before serving enhances the flavor and firmness.
- For a dairy-free version, substitute evaporated milk and whipped cream with plant-based alternatives.
