Pumpkin Pie Cupcakes Recipe

If you love the rich, comforting flavors of autumn, you’re about to meet your new favorite treat: Pumpkin Pie Cupcakes. Imagine all the creamy, spiced nostalgia of classic pumpkin pie, but in an adorable, hand-held cupcake form! They’re perfectly spiced, custardy in the center (just like the real thing), and super easy to whip up with pantry staples. These delightful sweet treats are destined to steal the show at any gathering, but they’re just as perfect for a cozy night in. Get ready to fall in love with Pumpkin Pie Cupcakes — trust me, you’ll be making them on repeat!

this Recipe

Ingredients You’ll Need

There’s no need for fancy ingredients or complicated steps here — just simple kitchen staples that come together to form pure fall magic. Each ingredient in these Pumpkin Pie Cupcakes plays a key role in the flavor, texture, and appearance, making every bite deeply satisfying and irresistibly moist.

• Pumpkin Puree: Gives the cupcakes their signature flavor and lovely orange color; be sure to use pure pumpkin, not pie filling.
• Granulated Sugar: Balances the natural earthiness of pumpkin with just the right amount of sweetness.
• Brown Sugar: Adds a hint of caramel depth and keeps the cupcakes tender.
• Eggs: Help bind the custardy filling and give the cupcakes structure while keeping them light.
• Evaporated Milk: Lends richness and helps create that creamy, pumpkin pie-like center we all crave.
• Vanilla Extract: Enhances the sweetness and rounds out all those fragrant spices.
• All-Purpose Flour: Provides just enough body so the cupcakes set nicely without losing their soft, pie-like texture.
• Pumpkin Pie Spice: The classic mix of cinnamon, ginger, nutmeg, and clove infuses irresistible autumn warmth.
• Salt: Brightens all the flavors and balances the overall sweetness.
• Baking Powder: Helps the cupcakes rise for a beautiful, tender bite.
• Baking Soda: Works with the baking powder for extra lift and the perfect texture every time.
• Whipped Cream (optional): The dreamiest topper — a luxurious finishing touch that echoes traditional pumpkin pie.

How to Make Pumpkin Pie Cupcakes

Step 1: Prep Your Equipment

Begin by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners to make cleanup a breeze and ensure each cupcake comes out looking flawless. This little bit of prep is all about setting yourself up for Pumpkin Pie Cupcake success!

Step 2: Mix the Wet Ingredients

In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, evaporated milk, and vanilla extract. Keep whisking until your mixture is smooth and glossy — you’ll start to see that gorgeous pumpkin color really shine through here. This step is the foundation for those luscious, custard-like centers.

Step 3: Combine the Dry Ingredients

In a separate bowl, stir together the all-purpose flour, pumpkin pie spice, salt, baking powder, and baking soda. Mixing these dry elements separately helps distribute the leaveners and spices evenly, so every Pumpkin Pie Cupcake tastes perfectly spiced and rises beautifully.

Step 4: Bring It All Together

Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Don’t overmix — you want the batter smooth, but keeping a light touch will help preserve that delicate magic-in-the-middle when they bake.

Step 5: Fill the Cupcake Liners

Divide your batter evenly among the lined muffin cups, aiming to fill each about three-quarters of the way full. This ensures the cupcakes will rise just right and have that custardy pumpkin pie center we all love.

Step 6: Bake and Chill

Pop the muffin tin into the oven and bake for 20–25 minutes. You’ll know they’re done when the centers are set but still slightly wobbly, and a toothpick inserted comes out mostly clean. After baking, let the cupcakes cool in the pan for 20 minutes, then transfer them to the refrigerator to chill for at least an hour — this is the secret step to achieving that dreamy pie-like texture!

Step 7: Serve With Whipped Cream

Before serving, crown each Pumpkin Pie Cupcake with a generous swirl of whipped cream for the most decadent, pie-inspired finish. Get ready to wow your family and friends!

How to Serve Pumpkin Pie Cupcakes

Garnishes

A billowy swirl of fresh whipped cream is classic, but why not add a sprinkle of cinnamon, a few crushed graham cracker crumbs, or even a drizzle of caramel sauce? These little finishing touches turn each Pumpkin Pie Cupcake into a miniature work of edible art.

Side Dishes

These cupcakes shine alongside a hot cup of spiced chai or coffee. If you’re serving them as part of a dessert spread, they play beautifully off a dish of roasted pecans or a cool, creamy scoop of vanilla ice cream for a truly indulgent treat.

Creative Ways to Present

Try arranging Pumpkin Pie Cupcakes on a tiered stand for a dramatic autumn centerpiece, or tuck them into festive paper wrappers and tie with ribbon for an adorable edible gift. For a buffet or gathering, set up a DIY topping bar with nuts, syrups, and different whipped creams so everyone can dress up their own cupcake.

Make Ahead and Storage

Storing Leftovers

Pumpkin Pie Cupcakes store beautifully in the fridge for up to three days. Place them in an airtight container to keep them moist and prevent them from picking up any fridge odors — their texture actually improves as they chill!

Freezing

Yes, you can freeze Pumpkin Pie Cupcakes! Allow them to cool completely, then wrap each one individually in plastic and store them in a zip-top bag or airtight container for up to two months. When you’re ready to eat, thaw them overnight in the refrigerator for best results.

Reheating

If you prefer your cupcakes a little warm, pop one (without whipped cream) in the microwave for about 10–15 seconds. This revives their silky pie-like texture, but be careful not to overheat or they may lose their shape.

FAQs

Can I use homemade pumpkin puree for Pumpkin Pie Cupcakes?

Absolutely! Homemade pumpkin puree works just as well as canned. Just make sure it’s well-drained and not too watery to keep that luscious, custardy texture.

Why do my cupcakes have such a soft center?

That’s exactly what you want! These Pumpkin Pie Cupcakes are designed to have a creamy, pie-like center rather than the crumb of a typical cupcake — it’s what makes them so special.

Can I make these gluten-free?

Yes! Substitute the all-purpose flour for your favorite gluten-free blend (ideally one with xanthan gum), and you’ll have delicious gluten-free Pumpkin Pie Cupcakes everyone can enjoy.

Do I need to chill the cupcakes before serving?

Chilling is essential — it gives the cupcakes time to set and develop that signature pie texture. If you serve them warm, the centers may be too soft to hold their shape.

Can I double the recipe?

Definitely. This recipe doubles easily and is perfect for holiday gatherings or parties. Just use two muffin pans and rotate them halfway through baking for even results.

Final Thoughts

There’s something irresistibly charming about Pumpkin Pie Cupcakes — the way they capture that nostalgic pie flavor in the perfect portable bite is downright magical. Whether you’re serving them for a crowd or just treating yourself to a little autumn joy, I promise these cupcakes will earn a permanent spot in your fall baking routine. Don’t wait for a special occasion — grab a can of pumpkin and give this recipe a try!

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