Can I make pumpkin pie cupcakes with fresh pumpkin instead of canned?

Yes! Roast a small sugar pumpkin until tender, then puree the flesh. Drain the puree in a fine-mesh sieve for at least 30 minutes to remove excess moisture before using in the recipe.

My pumpkin pie cupcakes sank in the middle. Did I do something wrong?

Not at all! These cupcakes naturally sink a little as they cool, creating the perfect spot for whipped cream. It's part of their charm!

Can I make mini pumpkin pie cupcakes instead of regular-sized ones?

Absolutely! Use a mini muffin tin and reduce the baking time to about 15–18 minutes. You'll get approximately 36 mini cupcakes from this recipe.

How do I know when pumpkin pie cupcakes are done baking?

The tops should be set but still have a slight jiggle in the center – similar to how you'd test a pumpkin pie. A toothpick inserted in the center will come out with moist crumbs, not completely clean.

Can I add chocolate chips to the pumpkin pie cupcakes batter?

Yes! Fold in 1/2 cup of mini chocolate chips for a delicious twist. For best results, toss the chips in 1 teaspoon of flour first to prevent them from sinking to the bottom during baking.

Pumpkin Pie Cupcakes That Will Steal Your Fall Dessert Show 2025

Name: Pumpkin Pie Cupcakes That Will Steal Your Fall Dessert Show
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 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

Pumpkin Pie Cupcakes That Will Steal Your Fall Dessert Show

Print Recipe

All the cozy flavor of pumpkin pie in a perfectly portioned cupcake! These easy pumpkin pie cupcakes are moist, spiced, and topped with whipped cream for the ultimate handheld fall dessert.

Author: Harmony
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Yield: 12 cupcakes 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

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

Instructions

Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners (parchment liners recommended).
In a large bowl, whisk together pumpkin puree, eggs, granulated sugar, and brown sugar until smooth.
Add evaporated milk and mix well. In a separate bowl, whisk together flour, pumpkin pie spice, and salt. Stir dry ingredients into wet just until combined.
Fill each cupcake liner about 3/4 full. Bake 25–30 minutes until centers are set with a slight jiggle.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Whip cream, powdered sugar, and vanilla until stiff peaks form. Top each cupcake with a dollop or piped swirl and sprinkle with cinnamon.

Notes

These cupcakes naturally sink slightly in the center – perfect for holding whipped cream. For a dairy-free version, substitute evaporated milk with coconut milk and use coconut whipped topping.

Nutrition

Serving Size: 1 cupcake
Calories: 225
Sugar: 24g
Sodium: 180mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 4g
Cholesterol: 55mg

Keywords: pumpkin pie cupcakes, fall dessert, easy pumpkin recipe, handheld pumpkin pie, whipped cream topping

Find it online: https://harmonymeal.com/pumpkin-pie-cupcakes/