Pumpkin Pie Cupcakes
Pumpkin pie in cupcake form? Yes, please! These easy pumpkin pie cupcakes are rich, creamy, and perfectly spiced – everything you love about pumpkin pie without the fuss of a crust.
They’re my go-to treat during fall baking season when I want that warm pumpkin flavor but don’t feel like making an entire pie.
If you’re a fan of pumpkin and fall sweet treats, you might also like my Pumpkin Pie Sugar Cookies, Pumpkin Spice Muffins With Cream Cheese Frosting, Easy Mini Turkey Cupcakes, and Pumpkin Pecan Pie Bars.
Why You’ll Love This Recipe
- No crust to deal with – just mix and bake.
- Ready in under an hour, including chill time.
- Perfectly portioned and easy to serve at parties.
- Great for using up a can of pumpkin puree.
- Delicious served warm or cold, accompanied by a dollop of whipped cream.
Ingredients
- Pumpkin Puree: This is the heart of the recipe. It gives the cupcakes their rich texture, earthy sweetness, and signature fall flavor. Make sure to use pure pumpkin, not pumpkin pie filling.
- Sweetened Condensed Milk: Adds sweetness and a creamy consistency. It also replaces the need for added sugar and dairy, making this a one-can wonder.
- Eggs: Eggs help bind everything together and create that custard-like center, just like classic pumpkin pie.
- All-Purpose Flour: A small amount gives the cupcakes just enough structure while still keeping the soft, almost pie-like texture.
- Salt: Balances the sweetness and enhances the warm spices.
- Baking Powder: Helps the cupcakes puff up slightly and ensures they set properly.
- Pumpkin Pie Spice: A cozy blend of cinnamon, nutmeg, ginger, and cloves brings all the fall vibes.
- Whipped Cream: Adds a light, creamy finish that pairs beautifully with the spiced filling.
Substitutions and Additions
- Pumpkin Puree: You can substitute mashed sweet potatoes or butternut squash puree for a slightly different flavor, but with a similar texture.
- Sweetened Condensed Milk: If you’re out, try a homemade version with milk and sugar simmered together, or use evaporated milk plus ¾ cup brown sugar.
- Pumpkin Pie Spice: If you don’t have this blend, mix 1 teaspoon cinnamon, ¼ teaspoon ginger, ¼ teaspoon nutmeg, and a pinch of cloves.
- Additions: Want a little crunch? Add chopped pecans or a graham cracker crust layer at the bottom of each cup before baking.
Step by Step Instructions
Preheat and Prep
Preheat your oven to 350°F (175°C). Lightly grease a standard 12-cup muffin pan with nonstick spray or use silicone liners for easy removal.
Mix Wet Ingredients
In a large bowl, beat together the pumpkin puree, sweetened condensed milk, and eggs. Mix until smooth and well combined.
Add Dry Ingredients
Add the flour, salt, baking powder, and pumpkin pie spice to the wet mixture. Beat until just combined – avoid overmixing.
Fill the Muffin Pan
Spoon the batter into the prepared muffin pan, filling each cup about halfway full. The batter will be thin, more like a custard than a cake batter.
Bake
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in the center comes out mostly clean. The centers should look set but still a bit soft.
Cool and Chill
Let the cupcakes cool in the pan until they reach room temperature. Then carefully remove them and chill in the fridge for at least 30 minutes to help them fully set.
Serve
Top with whipped cream right before serving. A sprinkle of cinnamon or nutmeg on top is a nice touch too. Enjoy!
Tips and Notes
- Use Pure Pumpkin: Double check that your can says “pure pumpkin” and not “pumpkin pie mix.” The pie mix has added sugar and spices, which will throw off the balance.
- Don’t Overbake: These cupcakes are more like mini pies, so they should be a little soft in the center. Overbaking can make them rubbery.
- Chill is Key: Chilling helps them firm up to the perfect texture. Don’t skip this step even if you’re tempted to eat the cupcakes right away.
- Easier Cleanup: Silicone muffin cups or parchment liners make removing the chilled cupcakes much easier.
Serving Suggestions
- Add a drizzle of caramel sauce and crushed pecans for a decadent dessert.
- Serve with a scoop of vanilla ice cream for a pumpkin pie à la mode twist.
- Dust the tops with cinnamon sugar or nutmeg before serving for a pretty finish.
Storage and Reheating Instructions
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- You can freeze them (without the whipped cream) for up to 2 months; thaw overnight in the fridge.
- Serve cold or reheat in the microwave for 15–20 seconds to take the chill off before topping with whipped cream.
Pumpkin Pie Cupcakes
Ingredients
- 1 (15 ounce) can pumpkin puree
- 1 (14 ounce) can sweetened condensed milk
- 2 eggs
- 2/3 cup flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- Whipped cream for topping
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a standard 12-cup muffin pan with nonstick spray or use silicone liners for easy removal.
- In a large bowl, beat together the pumpkin puree, sweetened condensed milk, and eggs. Mix until smooth and well combined.
- Add the flour, salt, baking powder, and pumpkin pie spice to the wet mixture. Beat until just combined – avoid overmixing.
- Spoon the batter into the prepared muffin pan, filling each cup about halfway full. The batter will be thin, more like a custard than a cake batter.
- Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in the center comes out mostly clean. The centers should look set but still a bit soft.
- Let the cupcakes cool in the pan until they reach room temperature. Then carefully remove them and chill in the fridge for at least 30 minutes to help them fully set.
- Top with whipped cream right before serving. A sprinkle of cinnamon or nutmeg on top is a nice touch too. Enjoy!
