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 teaspoons 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

These Pumpkin Pie Cupcakes have all the delicious flavor of pumpkin pie in a cupcake! We love the homemade soft pumpkin cake topped with fluffy buttercream frosting. These cupcakes will be a hit at your next holiday party!

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.

Pumpkin Pie Cupcake batter wet ingredients in a bowl

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

Pumpkin Pie Cupcake batter dry ingredients in a bowl with a whisk

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

Muffin tin with baked Pumpkin Pie Cupcakes

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.

Holding a Pumpkin Pie Cupcake with cream cheese frosting

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

Pumpkin Pie Cupcake with cream cheese frosting

Enjoy!

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The best pumpkin dessert recipes:

Serves: 20

Pumpkin Pie Cupcakes Recipe

These Pumpkin Pie Cupcakes have all the delicious flavor of pumpkin pie in a cupcake! Soft pumpkin cake topped with fluffy buttercream frosting.

Prep Time 35 mins

Cook Time 20 mins

Total Time 55 mins

Print Pin

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

½ cup butter softened to room temperature
3 cups powdered sugar
½ 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.

Notes

We used a regular size muffin tin for this recipe.

Nutrition

Calories: 216 kcal · Carbohydrates: 39 g · Protein: 2 g · Fat: 6 g · Saturated Fat: 4 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 2 g · Trans Fat: 1 g · Cholesterol: 33 mg · Sodium: 113 mg · Potassium: 108 mg · Fiber: 1 g · Sugar: 32 g · Vitamin A: 3508 IU · Vitamin C: 1 mg · Calcium: 51 mg · Iron: 1 mg

Equipment

Muffin Tin
Non-stick Cooking Spray
Large Bowl
Medium Mixing Bowl

Recipe Details

Course: Dessert

Cuisine: American

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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.

Join The Discussion

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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.

Pumpkin Pie Cupcakes Recipe

What spices are used in Pumpkin Pie?

How to Make Pumpkin Pie Cupcakes:

The best pumpkin dessert recipes: