Pumpkin Pie Cupcakes
on Sep 09, 2015, Updated Nov 17, 2020
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If you are a fan of pumpkin pie, you will find these Pumpkin Pie Cupcakes to be a perfect spin on the traditional dessert. Pumpkin pie in the form of a cupcake. All the same great flavors just without the crust. Just add on a dollop of whipped cream for a perfect individual fall dessert.
Pumpkin Pie Cupcakes
Earlier today, I shared our Homemade Pumpkin Pie Spice Recipe because I was baking these yummy pumpkin cupcakes for us to enjoy for after dinner dessert. It’s fall so apple and pumpkin desserts are always a hit with my family.
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My daughter is our biggest pumpkin fan. She was the first to request some fall pumpkin desserts. I made her these super easy Pumpkin Pie Cookies and she was totally ecstatic and thought they were the BEST pumpkin cookies she has had. I know she is really going to label these cupcakes as the BEST pumpkin cupcakes that she has had.
These cupcakes are not “cakey” like a typical cupcake. They are not the exact texture of pumpkin pie. I say right in-between. They are “damp” like a pumpkin pie but not as damp. I am not explaining them too well. Trust me, they are over the top delish and perfect with the whipped cream on top.
I am so excited at how yummy these turned out that they’ve officially made my Thanksgiving day dessert table list. My hubby just enjoyed two of them before heading out to pick up the kiddos from school. He agrees that they will be perfect for the holiday and I will need to make a couple more batches this fall. I think he even commented that they may even be his favorite pumpkin dessert.
These pumpkin cupcakes can be made so quickly and do not require many ingredients. I liked that there was no need to make a separate icing because whipped cream works perfect on top. The scent of fall was filling my house as soon as these guys hit the oven. Perfect for putting you in a fall sort of mood.
INGREDIENTS
15 oz Pumpkin Puree
1/2 cup Sugar
1/4 cup Brown Sugar
2 Eggs
1 tsp Vanilla
3/4 cup Evaporated Milk
2/3 cup Flour
2 tsp Pumpkin Pie Spice or Homemade Pumpkin Pie Spice
1/4 tsp Salt
1/4 tsp Baking Powder
1/4 tsp Baking Soda
DIRECTIONS
Preheat oven to 350.
Lightly grease cupcake pan.
Whisk together flour, pumpkin spice, salt, baking powder, and baking soda.
Mix together pumpkin, sugar, brown sugar, eggs, vanilla extract, and evaporated milk in large bowl.
Add dry mixture to the wet mixture and stir until incorporated.
Fill each cup with 1/3 cup of the mixture.
Bake for 20 minutes.
Cool in the pan for 15 minutes.
Remove from pan and chill for about 30 minutes.
Top with whipped cream and dust tops with a pumpkin pie spice.
Just add on some whipped cream or Cool-Whip and a sprinkle of cinnamon and they look perfect!
Do you have a favorite pumpkin recipe? These have certainly moved to the top of my list.
Recipe slightly adapted from: The Krazy Coupon Lady!
Pumpkin Pie Cupcakes
Ingredients
- 15 oz Pumpkin Puree
- 1/2 cup Sugar
- 1/4 cup Brown Sugar
- 2 Eggs
- 1 tsp Vanilla
- 3/4 cup Evaporated Milk
- 2/3 cup Flour
- 2 tsp Pumpkin Pie Spice or Homemade Pumpkin Pie Spice
- 1/4 tsp Salt
- 1/4 tsp Baking Powder
- 1/4 tsp Baking Soda
Instructions
- Preheat oven to 350.
- Lightly grease cupcake pan.
- Whisk together flour, pumpkin spice, salt, baking powder, and baking soda.
- Mix together pumpkin, sugar, brown sugar, eggs, vanilla extract, and evaporated milk in large bowl.
- Add dry mixture to the wet mixture and stir until incorporated.
- Fill each cup with 1/3 cup of the mixture.
- Bake for 20 minutes.
- Cool in the pan for 15 minutes.
- Remove from pan and chill for about 30 minutes.
- Top with whipped cream and dust tops with a pumpkin pie spice.
Looking for other great fall pumpkin recipes? Be sure to see some of these other recipes that I have shared…
Thank you so much for sharing with us at the TFT party last week. I’m featuring you this week!
LOVE THIS RECIPE, Jen! We will be featuring you starting Wednesday at the Creative Crafts Linky Party!
Creatively, Beth
I will be making these for thanksgiving. I have pinned it so i will have the recipe! Thank you!
Thanks much for dropping by and pinning Rhonda. I hope you enjoy. I have not made these cupcakes yet this season. I think they may be on my list this week:) Have a great holiday- Jen
Ooo, these look so good! I am saving these to Pinterest to try later.
These sound delicious! I don’t really like the texture of pumpkin pie so I really like the idea of making a cupcake with that same flavor taste. Pinned.
My coffee break needs one of these cupcakes this afternoon! Pumpkin pie and cupcake, what’s not to love about that combo. Thank you for sharing your recipe with us at the Talk Of The Town Party! Pinned :)
Cupcakes are my downfall. I can’t stop eating them, especially with a good frosting. Love pumpkin too! I will try these out.
I was able to get 14 servings. My only complaint odd that they were not easy to remove without the edges getting a bit messy. I cooked some 20 minutes and they came out better. They are not very sweet, which I like, but others may need to add more sugar for a sweeter mix.
I also would like to know how many this recipe makes – is it 12 or 24. I know several people have asked but I never saw a reply.
Just made these – they actually make 14 – so I just baked the extra 2 in small ramekins.
Can’t wait to start making lots of pumpkin flavored goodies for fall. Do this need to be refrigerated after baking?