I love baking just about anything with pumpkin, however I have never been a huge fan of pumpkin pie because I don’t love pie crust. These Pumpkin Pie Cupcakes are the perfect pumpkin treat because they have all the flavor of pumpkin pie but you don’t have to worry about dealing with pie crust.
What spices are used in Pumpkin Pie?
The most common spices used in pumpkin pie are cinnamon, nutmeg, ginger, allspice and cloves. These Pumpkin Pie Cupcakes have pumpkin spice in them, which is a combination of all of those ingredients.
How to Make Pumpkin Pie Cupcakes:
Preheat oven to 350 degrees F. 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 1/3 cup of the batter. Bake for 20 minutes, remove from oven and let cool.
For the frosting, 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.
Enjoy!
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The best pumpkin dessert recipes:
- Healthy Pumpkin Chocolate Chip Cookies
- Pumpkin Sheet Cake
- Pumpkin Muffin Bites
- Healthier Pumpkin Muffins
- Simple Pumpkin Pie
Kristen
Serves: 20
These Pumpkin Pie Cupcakes have all the delicious flavor of pumpkin pie in a cupcake! Soft pumpkin cake topped with fluffy buttercream frosting.
35 minPrep Time
20 minCook Time
55 minTotal Time
Save RecipeIngredients
- 1 (15 ounce) can pumpkin puree
- 1/2 cup sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup sweetened condensed milk
- 1 cup all purpose flour
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup butter, softened to room temperature
- 2-3 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 2 Tablespoons milk
- dash of salt
Instructions
- Preheat oven to 350 degrees F.
- Line a muffin tin with paper liners and spray nonstick cooking spray over the top of the pan and liners; set aside.
- 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 1/3 cup of the batter.
- Bake for 20 minutes, remove from oven and let cool.
- For the frosting, 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.
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