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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 Time35 mins
Cook Time20 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Keyword: Best Pumpkin Dessert, Mini pumpkin pie, pumpkin cupcakes, Pumpkin Pie Desserts
Servings: 20
Calories: 216kcal


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


  • 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


  • 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.


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