Name: Pumpkin Pie Cupcakes
Prep time: 15 min
Cook time: 20 min
Ingredients: 1 15 oz 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 (you could also evaporated milk... but I love sweetened condensed milk in my pie!); 2/3 cup all purpose flour; 2 teaspoons nutmeg; 1/4 teaspoon salt; 1/4 teaspoon baking powder; 1/4 teaspoon baking soda

I love pumpkin pie, but I’m one of those weird people who doesn’t like the crust. These Pumpkin Pie Cupcakes are the perfect solution! No crust and you still get all the pumpkin pie taste and texture!

Six Sisters Stuff

Pumpkin Pie Cupcakes

15 minPrep Time

20 minCook Time

35 minTotal Time

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Ingredients

1 15 oz 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 (you could also evaporated milk... but I love sweetened condensed milk in my pie!)
2/3 cup all purpose flour
2 teaspoons nutmeg
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda

Instructions

Preheat oven to 350 degrees.
Line 12 cup muffin tin with paper liners and spray A LOT of non stick spray all over them.
Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and Sweet and Condensed Milk. Add the flour, nutmeg, salt, baking powder and baking soda to the mixture and mix well. Fill each muffin cup with 1/3 cup of the mixture. Bake for 20 minutes and let cool. Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with whipped cream or cream cheese frosting. Sprinkle a little more nutmeg on top and serve. Makes 12 cupcakes.

https://www.sixsistersstuff.com/recipe/pumpkin-pie-cupcakes/

Six Sisters Stuff

Comment on this Recipe

24 Responses to “Pumpkin Pie Cupcakes”

Deb November 3, 2014

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.

November 3, 2014 at 11:08 am

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Lori Stark November 3, 2014

You spray the paper liners?

November 3, 2014 at 12:58 pm

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- Cyd November 5, 2014
  
  No need to spray the paper liners.
  
  November 5, 2014 at 3:56 pm
  
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Peggy November 3, 2014

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?

November 3, 2014 at 2:30 pm

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- Cyd November 5, 2014
  
  We have not tried the silicon pans. They claim to be non stick!
  
  November 5, 2014 at 3:54 pm
  
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Carmelita Morales November 4, 2014

Can this recipe be made in a cake pan instead of cupcakes?

November 4, 2014 at 5:39 am

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- Cyd November 5, 2014
  
  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.
  
  November 5, 2014 at 3:11 pm
  
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Erin @ Simple, Sweet & Savory November 4, 2014

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

November 4, 2014 at 12:58 pm

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Ubaldo Gonzalez November 5, 2014

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

November 5, 2014 at 8:55 pm

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- Carolyn November 6, 2014
  
  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.
  
  November 6, 2014 at 12:46 pm
  
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  - Yolanda November 9, 2014
    
    Carolyn, maple whipped cream sounds amazing! Did you add maple extract to the cream?
    
    November 9, 2014 at 6:25 am
    
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- Cyd November 13, 2014
  
  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.
  
  November 13, 2014 at 6:06 pm
  
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- Andrea November 25, 2015
  
  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!
  
  November 25, 2015 at 1:36 am
  
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Patricia November 7, 2014

Can you add cinnamon or pumpkin spice? I've never made it, but I'm thinking it needs those spices.

November 7, 2014 at 5:11 pm

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- Cyd November 13, 2014
  
  You can add any spices you want to kick up the flavor to your liking!! :)
  
  November 13, 2014 at 5:39 pm
  
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John Usalis November 8, 2014

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

November 8, 2014 at 7:17 am

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- Cyd November 13, 2014
  
  We used regular size muffin tins.
  
  November 13, 2014 at 5:35 pm
  
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Brie November 18, 2014

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

November 18, 2014 at 2:54 pm

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- Cyd November 20, 2014
  
  That should work just fine. Pumpkin Pie mix already has spices added to it. We even like to add a little extra!! :)
  
  November 20, 2014 at 3:31 pm
  
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Hayley November 27, 2014

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!

November 27, 2014 at 6:34 pm

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Brandi October 27, 2015

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

October 27, 2015 at 9:21 pm

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Emily November 9, 2015

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!

November 9, 2015 at 3:46 pm

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Kacie November 12, 2015

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

November 12, 2015 at 1:29 pm

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- Cyd November 21, 2015
  
  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.
  
  November 21, 2015 at 11:15 pm
  
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