If you love the comforting flavors of autumn and want to enjoy them in a fun, individual-sized treat, then the Pumpkin Pie Cupcakes Recipe is absolutely for you. These cupcakes capture the rich, warm spices and creamy texture of classic pumpkin pie but with the convenience and charm of a cupcake. Moist, flavorful, and topped with light whipped cream, they are perfect for any fall gathering or simply a cozy night in.
Ingredients You’ll Need
This Pumpkin Pie Cupcakes Recipe relies on simple, wholesome ingredients that work together beautifully to create its signature taste and texture. Each one plays a key role in making these cupcakes moist, spicy, and utterly irresistible.
- 15 oz. can pure pumpkin puree: Provides that smooth pumpkin flavor and moist texture that forms the cupcake’s base.
- 3/4 cup granulated sugar: Adds the perfect touch of sweetness to balance the spices.
- 2 large eggs: Help bind the ingredients and add richness.
- 1 tsp. vanilla extract: Enhances all the warm flavors and adds depth.
- 3/4 cup evaporated milk: Keeps the cupcakes creamy and tender.
- 2/3 cup all-purpose flour: Gives structure without weighing down the cupcakes.
- 2 tsp. pumpkin pie spice mix: Essential for that classic blend of cinnamon, nutmeg, and cloves.
- 1/4 tsp. kosher salt: Balances sweetness and enhances flavor.
- 1/4 tsp. baking soda: Helps the cupcakes rise nicely for a light texture.
- 1/4 tsp. baking powder: Works with baking soda for even rising.
- Whipped cream (for topping): Adds a soft, airy finish that’s simply heavenly.
How to Make Pumpkin Pie Cupcakes Recipe
Step 1: Preheat and Prepare Cupcake Pan
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it to prevent sticking. Getting this ready ahead ensures a smooth baking process.
Step 2: Mix Wet Ingredients
In a large bowl, combine the pumpkin puree, granulated sugar, eggs, and vanilla extract. Beat these together until the mixture is smooth and well blended—it’s the flavor foundation of your cupcakes.
Step 3: Add Evaporated Milk
Stir in the evaporated milk to the wet mixture. This component keeps the cupcakes moist and adds a silky texture that distinguishes these from a regular pumpkin cake.
Step 4: Combine Dry Ingredients
In a separate bowl, sift together the flour, pumpkin pie spice, salt, baking soda, and baking powder. This step ensures the spices are evenly distributed and the leavening agents are ready to give the cupcakes a perfect lift.
Step 5: Incorporate Dry Ingredients into Wet
Gradually add the dry ingredients to the wet pumpkin mixture, stirring gently just until combined. Avoid overmixing to keep your cupcakes tender and fluffy.
Step 6: Fill Cupcake Liners and Bake
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake them in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Cool and Top
Allow the cupcakes to cool completely on a wire rack before topping them generously with whipped cream. This finishing touch adds lightness and balances the rich pumpkin flavor perfectly.
How to Serve Pumpkin Pie Cupcakes Recipe
Garnishes
While whipped cream is the classic topper, consider sprinkling a little extra pumpkin pie spice or a dusting of cinnamon on top for a beautiful finish. Toasted pecans or a drizzle of caramel sauce can also elevate the presentation and flavor.
Side Dishes
Serve these cupcakes alongside a warm cup of spiced apple cider or a creamy chai latte. These comforting beverages complement the spicy-sweet notes of the cupcakes and make for a delightful fall treat.
Creative Ways to Present
Try placing each cupcake in a mini decorative pumpkin or use seasonal cupcake wrappers to enhance the festive feel. You can also stack a few on a tiered dessert stand for an eye-catching centerpiece at your next gathering.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Pumpkin Pie Cupcakes Recipe in an airtight container in the refrigerator for up to 3 days. This keeps them fresh and moist, and the whipped cream topping stays delightful.
Freezing
You can freeze unfrosted cupcakes by wrapping each one tightly in plastic wrap and placing them in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator before adding whipped cream and serving.
Reheating
If you prefer your cupcakes slightly warm, gently microwave for about 10-15 seconds after removing from the refrigerator. Add whipped cream after warming for the perfect comforting bite.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can make your own puree by roasting and mashing pumpkin, but canned puree provides consistent moisture and flavor, making this Pumpkin Pie Cupcakes Recipe easier and more reliable.
Is it possible to make these cupcakes dairy-free?
Absolutely! Swap evaporated milk for a dairy-free evaporated milk alternative and use coconut cream in place of whipped cream to keep the rich, creamy texture without dairy.
How long do Pumpkin Pie Cupcakes last?
These cupcakes are best enjoyed within 3 days when refrigerated properly. The pumpkin and spices are fresh and bright within this time frame, and the whipped cream topping tastes its best.
Can I use a different spice mix if I don’t have pumpkin pie spice?
Definitely! You can make your own blend with cinnamon, nutmeg, ginger, and cloves in appropriate amounts. This adds a lovely personal touch to your cupcakes.
Are these cupcakes gluten-free?
Not with the standard all-purpose flour, but you can replace it with a gluten-free flour blend suitable for baking to make the Pumpkin Pie Cupcakes Recipe gluten-free without compromising flavor.
Final Thoughts
This Pumpkin Pie Cupcakes Recipe is a fantastic way to enjoy the flavors of pumpkin pie with an easy, handheld twist. Whether you’re sharing them with loved ones or treating yourself, they bring warmth and joy to any occasion. I hope you give this recipe a try and find it as delightful as I do during pumpkin season!
