If you’ve ever wanted all the cozy flavors of classic pumpkin pie in a perfectly shareable, individual treat, look no further than Pumpkin Pie Cupcakes. These delightful little desserts are packed with spiced pumpkin goodness, a custardy center, and the cutest whipped cream topping. They’re incredibly simple to make, require no crust, and are an absolute hit at every autumn gathering—or anytime you’re craving that nostalgic pumpkin pie taste in cupcake form!

Pumpkin Pie Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in these Pumpkin Pie Cupcakes plays a starring role, delivering the creamy texture, warming spices, and that irresistible pumpkin color. With a handful of pantry staples, you’ll whip up a batch of pure fall bliss bite after bite.

Pumpkin puree (1 (15 oz) can): The heart of the cupcakes, it brings rich pumpkin flavor and that beautiful orange hue.
Granulated sugar (1/2 cup): Gives a clean, focused sweetness and helps balance the earthiness of the pumpkin.
Brown sugar (1/4 cup, packed): Lends a caramel depth and extra moistness for that just-right bite.
Large eggs (2): Bind everything together and create that luxurious, almost pudding-like center.
Vanilla extract (1 tsp): Adds aromatic warmth that plays perfectly with the spices.
Evaporated milk (3/4 cup): Gives the cupcakes their essential creaminess—like the filling of a real pumpkin pie.
All-purpose flour (2/3 cup): Just enough to set the cupcakes but not so much that they lose their soft custardy texture.
Pumpkin pie spice (2 tsp): That magical blend of cinnamon, ginger, nutmeg, and cloves ushers in fall in every bite.
Salt (1/4 tsp): Enhances all those glorious flavors and keeps the sweetness in perfect check.
Baking powder (1/4 tsp): Gives the cupcakes just a gentle lift so they’re not too dense.
Baking soda (1/4 tsp): Works alongside the baking powder to ensure the texture is spot on.
Whipped cream (for topping): The crowning glory that brings everything together, cool and billowy.
Ground cinnamon (for garnish, optional): Adds a final fragrant dusting—totally optional, but wonderfully festive.

How to Make Pumpkin Pie Cupcakes

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F so it’s nice and hot when your cupcakes are ready to bake. Line a muffin tin with 12 silicone or parchment cupcake liners—trust me, the silicone kind makes cleanup a breeze and keeps the tender cupcakes from sticking.

Step 2: Mix the Wet Ingredients

In a large bowl, add the pumpkin puree, granulated sugar, brown sugar, eggs, vanilla extract, and evaporated milk. Whisk everything together until the mixture looks perfectly smooth and unified. This is where those warm fall flavors come to life!

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, pumpkin pie spice, salt, baking powder, and baking soda. Mixing the dry items before they meet the wet ones helps distribute the leaveners and spices evenly so every bite of your Pumpkin Pie Cupcakes is just as good as the last.

Step 4: Bring It All Together

Pour the dry mixture into your bowl of wet ingredients. Stir gently until you have a smooth, luscious batter; be careful not to overmix or you’ll lose that dreamy, custard-like texture that makes these cupcakes so special.

Step 5: Fill the Liners

Spoon the batter evenly into your prepared cupcake liners, filling each about three-quarters full. This gives them plenty of room to puff up into perfect little pies.

Step 6: Bake

Pop your pan into the oven and bake for 20 to 25 minutes. You’ll know they’re done when the centers look set and a toothpick inserted comes out mostly clean—remember, the centers should still be soft and custardy, not dry.

Step 7: Cool and Chill

Allow the cupcakes to cool in the pan for about 20 minutes; they’ll finish setting as they rest. Then carefully move them to the fridge and chill for at least an hour—this helps them firm up and develop that classic pumpkin pie texture.

How to Serve Pumpkin Pie Cupcakes

Garnishes

A generous swirl of whipped cream on each cupcake is an absolute must—it adds that sweet, creamy contrast to the spiced pumpkin filling. Top with a light sprinkle of ground cinnamon if you’re feeling extra festive. For a special touch, try a candied pecan or mini pie crust crisp!

Side Dishes

Pair your Pumpkin Pie Cupcakes with a scoop of vanilla bean ice cream, a handful of toasted nuts, or a mug of warm apple cider. The smooth, spiced cupcakes go beautifully with almost anything that reminds you of the coziest days of fall.

Creative Ways to Present

For parties, arrange the cupcakes on a rustic wooden tray or cake stand and add a few autumn leaves for decoration. Or, turn them into a stunning plated dessert with a drizzle of caramel sauce and a sprinkle of crushed gingersnaps for crunch. If you’re serving a crowd, make a “pumpkin pie cupcake bar” where folks can top their own with whipped cream, chopped nuts, and extra spices!

Make Ahead and Storage

Storing Leftovers

Pumpkin Pie Cupcakes store beautifully in the refrigerator. Simply pop any extras into an airtight container and keep them chilled for up to four days. They’ll be ready and waiting for your next dessert craving or midnight snack.

Freezing

If you’d like to save some cupcakes for later, they freeze well too. Place the completely cooled cupcakes (without whipped cream) in a single layer in a freezer-safe container. When you’re ready to enjoy, thaw them overnight in the fridge, then add the fresh whipped cream just before serving.

Reheating

If you enjoy your Pumpkin Pie Cupcakes a little warm, microwave them for just 10 to 15 seconds (without the whipped cream topping) to take the chill off. This brings back their soft, pie-like texture and really accentuates the spices!

FAQs

Can I use homemade pumpkin puree instead of canned?

Absolutely! Just make sure your homemade puree isn’t too watery; you want it thick and smooth so the cupcakes set properly. Strain out any excess liquid for best results.

Do I need to use silicone cupcake liners?

Silicone liners are highly recommended for these Pumpkin Pie Cupcakes because the soft, custardy texture can stick to regular paper liners. If you only have paper, give them a light spray with nonstick cooking spray to help prevent sticking.

Can I make these gluten free?

Yes, you can swap the all-purpose flour for your favorite gluten-free blend. Just be sure it’s a 1:1 baking blend to keep the texture soft and pie-like.

Why are my cupcakes not setting in the center?

If the centers seem too soft or runny, they likely needed a bit more baking time, or possibly more chilling in the fridge. Make sure your oven is fully preheated and try chilling the cupcakes a little longer for perfect consistency.

Can I make Pumpkin Pie Cupcakes ahead of time?

Definitely! They’re perfect for prepping the day before an event—just keep them refrigerated and add the whipped cream topping right before serving so they look and taste their very best.

Final Thoughts

I can’t recommend these Pumpkin Pie Cupcakes enough—they’re a joyful twist on a classic, and every bite is like a mini celebration of autumn. Whether you’re baking for a crowd or treating yourself, these cupcakes are sure to bring smiles and make memories. Give them a try, and let the sweet, spiced magic take over your kitchen!