If you’re a fan of all things autumn and crave the classic flavors of pumpkin pie, you’re going to fall head over heels for these Pumpkin Pie Cupcakes. Imagine all the cozy spices and creamy pumpkin goodness of a traditional pie, but in a delightfully portable, cupcake-sized treat. With a luscious, custard-like texture and a burst of warm spices in every bite, these cupcakes are perfect for fall gatherings, Thanksgiving dessert tables, or just as a sweet reward after a crisp, chilly day. They’re easy to make, impossible to resist, and sure to become a seasonal favorite the moment you try them.
Ingredients You’ll Need
Gathering the ingredients for Pumpkin Pie Cupcakes is a breeze, and you’ll love how each one plays a starring role in creating that signature flavor and dreamy texture. These pantry staples come together for a dessert that’s both simple and spectacular.
- Pumpkin Puree: The heart of the recipe, bringing that unmistakable pumpkin flavor and velvety texture.
- Granulated Sugar: Adds just the right amount of sweetness to balance the spices and pumpkin.
- Large Eggs: Essential for binding and giving the cupcakes their custardy structure.
- Vanilla Extract: Enhances all the warm flavors and adds a subtle, aromatic depth.
- Evaporated Milk: Lends creaminess and richness, mimicking the filling of traditional pumpkin pie.
- All-Purpose Flour: Just enough to help the cupcakes set up, without making them dense.
- Pumpkin Pie Spice: A magical blend of cinnamon, nutmeg, ginger, and cloves for that classic fall aroma.
- Salt: Balances the sweetness and brings out all the other flavors.
- Baking Powder: Gives a gentle lift to keep the texture light and airy.
- Baking Soda: Works with the acid in the pumpkin for an extra tender crumb.
- Whipped Cream (optional): The perfect cloud-like topping to finish each cupcake with a flourish.
How to Make Pumpkin Pie Cupcakes
Step 1: Prep Your Pan and Preheat
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or generously coat each cup with nonstick spray. This step is key to making sure your Pumpkin Pie Cupcakes release cleanly and keep their lovely shape.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, eggs, vanilla extract, and evaporated milk until everything is smooth and beautifully blended. This mixture forms the rich, custardy base that sets these cupcakes apart from ordinary ones.
Step 3: Combine the Dry Ingredients
In a separate bowl, stir together the all-purpose flour, pumpkin pie spice, salt, baking powder, and baking soda. Mixing the dry ingredients separately first ensures the leavening agents and spices are evenly distributed for consistent flavor and texture in every bite.
Step 4: Bring It All Together
Gently add the dry ingredients into the wet mixture, stirring just until everything is fully combined. Don’t be surprised if the batter looks thinner than standard cupcake batter; that’s exactly what you want for that signature pumpkin pie texture.
Step 5: Fill and Bake
Divide the batter evenly among the muffin cups, filling each about three-quarters full. Slide the tin into the oven and bake for 20 to 25 minutes. The tops should look set, and a toothpick inserted in the center should come out clean or with just a few moist crumbs.
Step 6: Cool and Chill
Let the cupcakes cool in the pan for 10 minutes so they can set up and become easier to handle. Then, transfer them to the refrigerator for at least 30 minutes. This step is crucial for achieving that creamy, pie-like consistency that makes Pumpkin Pie Cupcakes so irresistible.
How to Serve Pumpkin Pie Cupcakes
Garnishes
A dollop of whipped cream is the classic finishing touch for Pumpkin Pie Cupcakes, echoing the traditional pie experience. For extra flair, sprinkle a pinch of cinnamon or pumpkin pie spice over the cream, or even top with a few candied pecans or a drizzle of caramel for a decadent twist.
Side Dishes
Serve these cupcakes with a cozy mug of chai tea or hot apple cider for the ultimate autumn dessert spread. They also pair beautifully with a scoop of vanilla ice cream or a handful of fresh berries to add a burst of color and tangy contrast.
Creative Ways to Present
For parties, consider arranging your Pumpkin Pie Cupcakes on a tiered cake stand and decorating with mini pumpkins and autumn leaves. You can also serve them in individual ramekins for a more elegant, plated dessert vibe. For a fun touch, try tucking a tiny pie crust leaf or cinnamon stick into each cupcake before serving.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Pumpkin Pie Cupcakes in an airtight container in the refrigerator. They’ll stay fresh and delicious for up to three days and are great enjoyed straight from the fridge or after a quick rest at room temperature.
Freezing
To freeze, place fully cooled cupcakes (without whipped cream) in a single layer in a freezer-safe container. You can separate layers with parchment paper if needed. Freeze for up to two months, and thaw overnight in the refrigerator before serving.
Reheating
If you prefer your Pumpkin Pie Cupcakes slightly warm, microwave individual cupcakes for about 10–15 seconds until just heated through. Be careful not to overheat, as the custard texture can become rubbery if warmed too much.
FAQs
Can I use homemade pumpkin puree instead of canned?
Absolutely! Just make sure your homemade pumpkin puree is well-drained and thick, as extra moisture can make the cupcakes too soft. The flavor will be even fresher and more vibrant.
Why are my cupcakes so soft in the middle?
These cupcakes are meant to have a custardy, pie-like texture, so they’ll be softer than traditional cupcakes. Make sure to chill them completely so they set up properly, and bake until the tops are just set for best results.
Can I make Pumpkin Pie Cupcakes gluten-free?
Yes! Simply swap the all-purpose flour for your favorite gluten-free blend. Look for one designed for baking, and double-check that it includes xanthan gum or another binder for the best texture.
What’s the best way to transport these cupcakes?
Chill the cupcakes thoroughly before transporting, and use a cupcake carrier or a shallow, lidded container. Wait to add whipped cream or garnishes until you’re ready to serve to keep everything looking picture-perfect.
Can I double the recipe for a crowd?
Definitely! This recipe doubles beautifully. Just use two muffin tins and rotate their positions halfway through baking to ensure even cooking. Everyone will be thrilled to have seconds.
Final Thoughts
There’s something magical about Pumpkin Pie Cupcakes—the way they capture the spirit of fall and the comfort of classic pumpkin pie, all in a handheld treat. I hope you’ll give them a try and share them with friends and family. They’re easy, delicious, and guaranteed to create happy memories around your table!
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Pumpkin Pie Cupcakes Recipe
- Total Time: 35 minutes (plus 30 minutes chilling time)
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
These Pumpkin Pie Cupcakes deliver all the cozy flavors of a classic pumpkin pie in a deliciously soft and custard-like cupcake form. Perfect for fall gatherings or Thanksgiving, they are easy to make and topped optionally with whipped cream for an extra festive touch.
Ingredients
Main Ingredients
- 1 can (15 oz) pumpkin puree
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup evaporated milk
Dry Ingredients
- ⅔ cup all-purpose flour
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
Topping (Optional)
- Whipped cream for topping
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease well with nonstick spray to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, granulated sugar, eggs, vanilla extract, and evaporated milk until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, mix together all-purpose flour, pumpkin pie spice, salt, baking powder, and baking soda ensuring even distribution.
- Combine Batter: Gradually stir the dry ingredients into the wet ingredients until fully incorporated. The batter will be thinner than traditional cupcake batters, reflecting the custard-like texture.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full to allow for even baking without overflow.
- Bake: Bake in the preheated oven for 20 to 25 minutes, or until the tops are set and a toothpick inserted into the center comes out clean, indicating doneness.
- Cool and Chill: Allow the cupcakes to cool in the pan for 10 minutes, then transfer them to the refrigerator for at least 30 minutes to fully set the custard-like texture.
- Serve: Serve the cupcakes chilled or at room temperature. Optionally, top each cupcake with a dollop of whipped cream before serving for an extra creamy contrast.
Notes
- These cupcakes boast a soft, custard-like texture reminiscent of classic pumpkin pie.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days to maintain freshness and texture.
- For best results, chill the cupcakes thoroughly before serving to enhance their custard consistency.
- Whipped cream topping is optional but adds a delightful richness and presentation appeal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 140
- Sugar: 13g
- Sodium: 160mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
