Name: Pumpkin Pie Cupcakes Recipe
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Ingredients: 15 ounces pumpkin puree (1 can); ½ cup sugar; ¼ cup brown sugar; 2 large eggs; 1 teaspoon vanilla extract; ¾ cup sweetened condensed milk; 1 cup all-purpose flour; 2 teaspoon pumpkin pie spice; ¼ teaspoon salt; ¼ teaspoon baking powder; ¼ teaspoon baking soda; ½ cup butter (softened to room temperature); 3 cups powdered sugar; ½ teaspoon vanilla extract; 2 Tablespoons milk; dash of salt

Recipe Ingredient Notes

Cupcakes Ingredients

15 ounces pumpkin puree 1 can

½ cup sugar

¼ cup brown sugar

2 large eggs

1 teaspoon vanilla extract

¾ cup sweetened condensed milk

1 cup all-purpose flour

2 teaspoons pumpkin pie spice

¼ teaspoon salt

¼ teaspoon baking powder

¼ teaspoon baking soda

Buttercream Frosting Ingredients

½ cup butter softened to room temperature

3 cups powdered sugar

½ teaspoon vanilla extract

2 Tablespoons milk

dash of salt

How to Make Pumpkin Pie Cupcakes

Cupcake Instructions

Preheat oven to 350℉.

Line a muffin tin with paper liners and spray nonstick cooking spray over the top of the pan and liners; set aside. Typically, when you use cupcake liners you don’t need to use nonstick cooking spray. These Pumpkin Pie Cakes have a different texture than most cupcakes, so to avoid having any part of them stick to the liner, you’ll want to make sure your liners have been sprayed with nonstick cooking spray.

In a large bowl, combine pumpkin, sugar, brown sugar, eggs, vanilla and sweetened condensed milk.

Add flour, pumpkin pie spice, salt, baking powder and baking soda and mix until well combined.

Fill each muffin cup with ⅓ cup of the batter.

Bake for 20 minutes, remove from oven and let cool.

Frosting Instructions

Combine butter, powdered sugar, vanilla, milk and salt and beat until light and fluffy.

Add more powdered sugar as needed for thicker frosting or add more milk to thin frosting to desired consistency.

Pipe frosting onto cooled cupcakes and sprinkle on a little pumpkin pie spice for garnish.

Storage Suggestions

To store cupcakes, make sure to let them completely cool. Unfrosted cupcakes are easier to store after baking, then frosted cupcakes.

Container: Always store cupcakes in an airtight container to prevent the air from drying them out and contamination. We like to store cupcakes in this container.

Counter: Unfrosted cupcakes can be store at room temperature (and out of sunlight) for one day.

Refrigerator: You can keep cupcakes in the refrigerator for 2-3 days. Before eating, allow them time to come back to room temperature before serving. If you ice them with the cream cheese frosting, we recommend refrigerating them.

A close-up of a pumpkin cupcake with white frosting sprinkled with cinnamon on top. The partially unwrapped cupcake sits on a white plate.

Enjoy More Delicious Pumpkin Cakes and Cupcakes

We absolutely love pumpkin recipes, especially in the fall and winter. Check out our comprehensive collection of pumpkin recipes here.

Join The Discussion

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Questions & Reviews

Deb says:

I guess there are two of us who do not care for pie crust. Crust with a flour base that is. Cookie crust is another story! This recipe sounds amazing!! A must try for the holidays.
Lori Stark says:

You spray the paper liners?
Peggy says:

I have silicon cupcake “pans” that are shaped like cupcake liners. I was wondering if that might work instead of spraying paper liners. Have you tried those?
Carmelita Morales says:

Can this recipe be made in a cake pan instead of cupcakes?
Erin @ Simple, Sweet & Savory says:

I’m not a huge fan of pumpkin pie, but these cupcakes look delicious! Pinning to try ASAP!
Cyd says:

We have only made this recipe as cupcakes. It should work, it only makes 12 cupcakes so it would need to be a smaller baking dish. You will have to watch closely on the length of cooking time.
Cyd says:

We have not tried the silicon pans. They claim to be non stick!
Cyd says:

No need to spray the paper liners.
Ubaldo Gonzalez says:

What type of icing is on the pumpkin cupcakes and if you have the recipe on here could you provide a link? Thank you!
Carolyn says:

I have made these and they are delish. I like to serve with Maple Whipped Cream and a small sprinkle of chopped nuts. Of course, they must be refrigerated if you have leftovers.
Patricia says:

Can you add cinnamon or pumpkin spice? I’ve never made it, but I’m thinking it needs those spices.
John Usalis says:

Looks great! Do you use regular cupcake tins or the jumbo muffin tins?
Yolanda says:

Carolyn, maple whipped cream sounds amazing! Did you add maple extract to the cream?
Cyd says:

We used regular size muffin tins.
Cyd says:

You can add any spices you want to kick up the flavor to your liking!! 🙂
Cyd says:

Cream Cheese Frosting:
4 oz cream cheese, room temperature
1/4 cup butter, room temperature
3-4 cups powdered sugar
2-3 Tablespoons milk
1 tsp vanilla extract

Mix cream cheese and butter until light and fluffy. Add powdered sugar to butter mix and pour in milk to create desired consistency. Add in vanilla and beat frosting at medium speed until light and fluffy. Spread or pipe onto cupcakes.
Brie says:

Could you substitute the puree and spices for pumpkin pie mix?
Cyd says:

That should work just fine. Pumpkin Pie mix already has spices added to it. We even like to add a little extra!! 🙂
Hayley says:

I made these cupcakes today for thanksgiving and doubled the recipe. All I can say is that they were awesome! Just add a little whip cream on top and you have a little piece of pumpkin pie! Thank you for a simple and great tasting cupcake!
Brandi says:

Any idea on how to change this so my lactose intolerant child can enjoy them too
Emily says:

I have now made 2 batches of these for my family, and they are amazing! I forgot the spray the liners before putting batter in them the first time (BIG NO NO, lol!) These have been a big hit. I can’t wait to make a big batch to take with us for both Thanksgiving and Christmas!
Kacie says:

I was wondering if these could be made as mini cupcakes? How would I adjust the temp and/or time?
Cyd says:

These will work fine as mini cupcakes. Watch them so closely because they won’t take as long to cook. You can test for doneness by touching lightly with finger to see if it springs back slightly or the toothpick test. Not quite sure the exact baking time because we haven’t made them in mini form yet.
Andrea says:

I always top mine with homemade eggnog whipped cream. Just find a simple whipped cream recipe, add eggnog in place of some of the whipping cream (I add to taste) and viola! Delicious!
Crystal Musall says:

I made this recipe this morning. At the top of the page you have it marked for serving 20. Yet i only got 13 cupcakes, and you made a comment that you got 12 cupcakes. Where are you getting 20 from?
Momma Cyd says:

A lot depends on your cupcake liners, or how full you fill each one. So 12 regular good sized cupcakes would be more realistic. But we have some liners that are a little smaller and then you would get 20. Hope this helps the confusion.
Victoria King says:

What did you use to pipe the frosting? A baggie?
Momma Cyd says:

You can use a piping tip with the bag, or a baggie with the corner trimmed off will work too.