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.
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
Pumpkin Spice
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.
Equipment Needed
For this cupcake recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
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.
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.
- Caramel Pumpkin Poke Cake
- Caramel Toffee Pumpkin Cake
- Mini Pumpkin Poppers
- Oreo Pumpkin Delight
- Pumpkin Coffee Cake with Brown Sugar Glaze
- Pumpkin Cupcakes with Cream Cheese Frosting
- Pumpkin Dump Cake
- Pumpkin Honey Bun Cake
- Pumpkin Layered Magic Cake
- Pumpkin Pie Cake
- Pumpkin Roll
- Pumpkin Sheet Cake
Pumpkin Pie Cupcakes Recipe
Ingredients
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
Instructions
Cupcakes
- 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.
- 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
- 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.
Questions & Reviews