Pumpkin Pie Cupcakes That Will Steal Your Fall Dessert Show

Have you ever craved the cozy flavors of pumpkin pie but wished it came in a more portable, shareable form? That’s exactly what led me to create these pumpkin pie cupcakes three autumns ago when my daughter’s school requested “finger foods only” for their harvest festival. What started as a necessity quickly became our family’s most requested fall dessert! These pumpkin pie cupcakes capture all the warm, spiced goodness of traditional pumpkin pie but in an adorable, single-serving package that’s perfect for gatherings, lunchboxes, or just satisfying your sweet tooth without committing to a whole pie.

As the leaves begin to change and the air turns crisp, there’s something deeply comforting about baking with pumpkin. The aroma that fills your kitchen while these cupcakes bake is worth the effort alone – trust me on this one!

Pumpkin Pie Cupcakes: Ingredients You’ll Need

Pumpkin pie cupcakes start with simple pantry staples combined with seasonal ingredients that create magic in your oven. I’ve tested this recipe countless times (much to my family’s delight) to ensure it delivers that perfect balance of cake-like exterior and custard-like interior that makes these treats so special.

For the cupcakes:

• 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
• 2 large eggs
• 3/4 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 cup evaporated milk
• 1 tablespoon pumpkin pie spice
• 1/2 teaspoon salt
• 2/3 cup all-purpose flour

For the whipped cream topping:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• Dash of cinnamon for garnish

Don’t have pumpkin pie spice? No problem! You can make your own by combining 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, and 1/8 teaspoon cloves. For a dairy-free version, coconut cream works beautifully in place of the heavy cream, and you can substitute the evaporated milk with coconut milk.

Timing for Perfect Pumpkin Pie Cupcakes

• Prep time: 15 minutes
• Cook time: 25-30 minutes
• Cooling time: 30 minutes
• Total time: 1 hour 15 minutes

The beauty of these pumpkin pie cupcakes is they take about half the time of a traditional pumpkin pie, making them perfect for those last-minute fall gatherings or when you just can’t wait to satisfy that pumpkin craving!

Step-by-Step Instructions for Pumpkin Pie Cupcakes

1. Prepare Your Kitchen

Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with cupcake liners. I find that parchment liners work best for these cupcakes as they tend to be a bit moister than regular cupcakes.

2. Mix the Wet Ingredients

In a large mixing bowl, whisk together the pumpkin puree, eggs, granulated sugar, and brown sugar until smooth and well combined. The mixture should look glossy and have no sugar lumps.

3. Add Remaining Ingredients

Pour in the evaporated milk and mix well. In a separate small bowl, whisk together the flour, pumpkin pie spice, and salt, then gradually add this dry mixture to the wet ingredients. Stir just until combined – don’t overmix!

4. Fill and Bake

Fill each cupcake liner about 3/4 full with the batter. These cupcakes won’t rise much, so you can fill them a bit more than you would regular cupcakes. Bake for 25-30 minutes until the centers are just set. They’ll still have a slight jiggle – that’s perfect! They’ll continue to set as they cool.

5. Cool Completely

Allow the pumpkin pie cupcakes to cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely. They’ll sink slightly in the middle as they cool, creating the perfect little well for your whipped cream topping.

6. Prepare the Topping

When the cupcakes are completely cool, whip the heavy cream with powdered sugar and vanilla until stiff peaks form. You can use a stand mixer, hand mixer, or even a whisk if you’re looking for an arm workout!

7. Decorate and Serve

Dollop or pipe the whipped cream onto each cooled cupcake and sprinkle with a dash of cinnamon. For an extra-special touch, add a tiny piece of graham cracker or a sprinkle of crushed gingersnaps.

Nutritional Information for Pumpkin Pie Cupcakes

Each cupcake contains approximately:

• Calories: 225
• Protein: 4g
• Carbohydrates: 30g
• Fat: 10g
• Fiber: 1g
• Sugar: 24g

These pumpkin pie cupcakes deliver a good dose of vitamin A from the pumpkin, making them a slightly more nutritious option than many desserts. The pumpkin also provides potassium and fiber, while the eggs add protein.

Equipment Needed for Pumpkin Pie Cupcakes

To make these pumpkin pie cupcakes, you’ll need:

• Standard 12-cup muffin tin
• Cupcake liners (parchment preferred)
• Two mixing bowls
• Whisk
• Measuring cups and spoons
• Optional: Hand mixer or stand mixer for the whipped cream
• Piping bag and tip (optional for decorating)

Nothing fancy required! This is a simple recipe that doesn’t demand special equipment, which is part of what makes these pumpkin pie cupcakes so approachable for bakers of all skill levels.

Why You’ll Love These Pumpkin Pie Cupcakes

These pumpkin pie cupcakes have become my go-to fall dessert for so many reasons:

• They deliver all the flavor of pumpkin pie without the fuss of making pie crust
• Perfect for potlucks and parties – no cutting or serving utensils needed
• They freeze beautifully, so you can make them ahead for busy holiday seasons
• Kids and adults alike love the fun, individual servings
• The texture is incredible – like the perfect meeting point between cake and custard

Last Thanksgiving, I brought these instead of a traditional pie, and my mother-in-law (the family’s designated pie baker for 40 years) asked for the recipe. If that’s not a win, I don’t know what is!

Healthier Alternatives for Pumpkin Pie Cupcakes

Want to make these pumpkin pie cupcakes fit your dietary needs? Here are some easy swaps:

For a gluten-free version: Substitute the all-purpose flour with a 1:1 gluten-free baking blend. I’ve had great success with Bob’s Red Mill and King Arthur brands.

For a dairy-free option: Replace the evaporated milk with coconut milk or almond milk that you’ve reduced slightly on the stovetop. For the topping, use coconut whipped cream instead of dairy cream.

For a lower-sugar version: Reduce both sugars by 25% and add 1/4 teaspoon of stevia extract, or use a monk fruit sweetener blend designed for baking.

For a whole grain boost: Swap half the all-purpose flour for whole wheat pastry flour – the cupcakes will be slightly denser but still delicious and more nutritious.

Serving Suggestions for Pumpkin Pie Cupcakes

These pumpkin pie cupcakes are versatile enough to shine in multiple settings:

For a cozy family dessert: Serve slightly warm with a scoop of vanilla ice cream on the side and a drizzle of caramel sauce.

For an elegant dinner party: Place each cupcake on a small plate with a sprinkle of candied pecans and a light dusting of gold edible glitter.

For fall brunches: Pair with a pumpkin spice latte or chai tea for the ultimate autumn experience.

For holiday gatherings: Create a dessert board with these pumpkin pie cupcakes alongside other mini desserts like HarmonyMeal’s Mini Cheesecakes and chocolate truffles.

Common Mistakes to Avoid When Making Pumpkin Pie Cupcakes

Even though this recipe is fairly foolproof, there are a few pitfalls to watch for:

1. Using pumpkin pie filling instead of plain pumpkin puree. The pie filling is already sweetened and spiced, which will throw off the balance of flavors in your cupcakes.

2. Overbaking the cupcakes. These should remain slightly jiggly in the center when you remove them from the oven – they’ll continue to set as they cool. Overbaking will make them dry rather than custardy.

3. Not letting them cool completely before adding whipped cream. Patience is key here – warm cupcakes will melt your beautiful topping immediately!

4. Forgetting to adjust for high altitude. If you’re baking above 3,500 feet, add an extra 1-2 tablespoons of flour and reduce each sugar by 1 tablespoon.

5. Skipping the liners. These cupcakes have a moist, tender texture that makes them stick to the pan if you don’t use liners – even in a well-greased tin.

Storing Tips for Pumpkin Pie Cupcakes

One of the greatest things about these pumpkin pie cupcakes is how well they keep:

For short-term storage: Store unfrosted cupcakes in an airtight container in the refrigerator for up to 5 days. Add the whipped cream just before serving.

For freezing: Place unfrosted cupcakes in a single layer on a baking sheet and freeze until solid. Transfer to a freezer bag or container and store for up to 3 months. Thaw overnight in the refrigerator before topping and serving.

For transport: If you need to bring these to an event, carry the cupcakes and whipped cream separately in coolers, then assemble upon arrival. Alternatively, you can use stabilized whipped cream (add 1 teaspoon of unflavored gelatin dissolved in 1 tablespoon hot water to your cream before whipping).

For a make-ahead dessert: Prepare the cupcake batter up to a day ahead and store it covered in the refrigerator. Give it a good stir before filling your cupcake liners.

Conclusion: Why Pumpkin Pie Cupcakes Should Be Your New Fall Tradition

There’s something magical about the way these pumpkin pie cupcakes bring people together. Every time I make them, I’m reminded of that first harvest festival where they debuted – kids with whipped cream on their noses, parents sneaking seconds, and the warm feeling of sharing something homemade with my community.

Beyond being delicious, these pumpkin pie cupcakes solve the classic holiday dessert dilemma: they’re special enough for celebrations but simple enough for everyday baking. They capture the essence of fall in each bite without requiring advanced baking skills or hard-to-find ingredients.

I’d love to hear how these become part of your autumn traditions! Tag @HarmonyMeal on Instagram with your creations, or check out our Fall Baking Collection for more seasonal recipes to try.

FAQs About Pumpkin Pie Cupcakes

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