Pumpkin Pie Cupcakes

 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!

Pumpkin Pie Cupcakes

15 minPrep Time

20 minCook Time

35 minTotal Time

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  • 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


  1. Preheat oven to 350 degrees.
  2. Line 12 cup muffin tin with paper liners and spray A LOT of non stick spray all over them.
  3. 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.

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24 Responses to “Pumpkin Pie Cupcakes”

  1. 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!
    • 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.

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