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Pumpkin Pie Cupcakes

Pumpkin Pie Cupcakes

These Pumpkin Pie Cupcakes deliver all the warm, cozy flavors of classic pumpkin pie in a fun, handheld form. Soft, custardy, and perfectly spiced, they make an easy fall dessert everyone will love.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Pumpkin Pie Cupcake Batter
  • 3/4 cup pumpkin puree
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1 teaspoon vanilla extract
  • 3/4 cup evaporated milk
  • 2/3 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon pumpkin pie spice

Method
 

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large mixing bowl, whisk together pumpkin puree, eggs, granulated sugar, brown sugar, vanilla extract, and evaporated milk until smooth.
  3. Add flour, baking powder, baking soda, salt, and pumpkin pie spice. Mix until fully combined.
  4. Divide the batter evenly among the 12 lined muffin cups.
  5. Bake for 25 minutes or until the centers are set and a toothpick inserted comes out clean.
  6. Let cupcakes cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
  7. Serve as is or top with whipped cream before serving.

Notes

For a lighter topping, try using coconut whipped cream or a dairy-free alternative.