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Pumpkin Pie Cupcakes

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A piece of chocolate cake on a plate, with Cupcake and Pumpkin pie
A fun twist on traditional pie, these cupcakes are moist and delicious!
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Table of Contents
  1. PUMPKIN PIE CUPCAKES INGREDIENTS
  2. HOW TO MAKE THIS PUMPKIN PIE CUPCAKES RECIPE
  3. Even More Pumpkin Recipes:
  4. JUMP TO RECIPE

A great dessert idea for Thanksgiving (or any time of year!), these homemade pumpkin pie cupcakes are a fun option to traditional pumpkin pie. I’m a big fan of how easy they are to make. And, best of all, they offer an incredible flavor with just the right amount of pumpkin and spice. We love them topped with fresh whipped cream.

Need even more pumpkin in your life? Our whole family is crazy about this pumpkin dump cake that is ready to go in the oven in just five minutes. This no-bake pumpkin pie is another fast favorite that delivers big, delicious flavor.

A piece of cake on a plate, with Pumpkin and Cupcake


MORE PUMPKIN RECIPES:
Pumpkin Chocolate Chip Bread | Pumpkin Cookies


PUMPKIN PIE CUPCAKES INGREDIENTS

You will need:

  • ¾ Cup Flour
  • ¼ Tsp Salt
  • 1 Tsp Baking Powder
  • 1 Tsp Baking Soda
  • 1 ½ Tsp Pumpkin Pie Spice
  • ⅛ Tsp Nutmeg
  • ½ Tsp Cinnamon
  • 1 15-oz Canned Pumpkin Puree (not pumpkin pie filling)
  • ¾ Cup Sugar
  • 1.5 Cups Whole Milk
  • 2 Large Eggs
  • Baker’s Joy Cooking Spray
  • Cool Whip or fresh whipped cream

HOW TO MAKE THIS PUMPKIN PIE CUPCAKES RECIPE

STEP ONE: In a medium mixing bowl whisk together flour, salt, baking powder, baking soda, pumpkin pie spice, nutmeg, and cinnamon. 

STEP TWO: In a large mixing bowl whisk together canned pumpkin puree, sugar, whole milk, and eggs. 

STEP THREE: Slowly whisk the dry ingredients into the wet ingredients. 

STEP FOUR: Spray a 12 hole muffin tin with Baker’s Joy Cooking Spray. Fill each muffin cup about ⅔ of the way full.

PRO TIP: You will not want to use paper liners for this recipe as the cupcakes will stick to the liners.

STEP FIVE: Bake for 25 minutes at 350 degrees. Remove from oven and let cool 20 minutes. Place in the refrigerator and chill for 30 minutes. 

A bunch of food on a table, with Pumpkin and Pie

And don’t fret – these cupcakes deflate and sink down a little as they cool. That’s just how they’re supposed to be!

A piece of cake on a plate, with Pumpkin and Cupcake

Top with Cool Whip or whipped cream, then sprinkle a tiny bit of cinnamon on the top of each cupcake and serve. 

A close up of a piece of cake on a plate, with Pumpkin and Cupcake

Everyone is a fan of this delish pumpkin pie cupcakes recipe! It’s like eating a crust-less piece of the pie, with all the pumpkin pie filling and whipped cream you love. (Pssst, have a four-legged friend? Make these Pumpkin Dog Treats!)

Even More Pumpkin Recipes:

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A piece of chocolate cake on a plate, with Cupcake and Pumpkin pie

Pumpkin Pie Cupcakes

5 from 2 votes
A fun twist on traditional pie, these cupcakes are moist and delicious!
Prep Time 10 minutes
Cook Time 25 minutes
Servings 12

Ingredients
  

  • ¾ Cup Flour
  • ¼ Tsp Salt
  • 1 Tsp Baking Powder
  • 1 Tsp Baking Soda
  • 1 ½ Tsp Pumpkin Pie Spice
  • Tsp Nutmeg
  • ½ Tsp Cinnamon
  • 1 15- oz Canned Pumpkin Puree not pumpkin pie filling
  • ¾ Cup Sugar
  • 1.5 Cups Whole Milk
  • 2 Large Eggs
  • Baker’s Joy Cooking Spray
  • Cool Whip

Instructions
 

  • Preheat oven to 350°.
  • In a medium mixing bowl whisk together flour, salt, baking powder, baking soda, pumpkin pie spice, nutmeg, and cinnamon.
  • In a large mixing bowl whisk together canned pumpkin puree, sugar, whole milk, and eggs.
  • Slowly whisk the dry ingredients into the wet ingredients.
  • Spray muffin tin with Baker’s Joy Cooking Spray. Fill each muffin cup about ⅔ of the way full. Bake for 25 minutes. Remove from oven and let cool 20 minutes. Place in the refrigerator and chill for 30 minutes.
  • Top with Cool Whip, sprinkle a tiny bit of cinnamon on the top of each cupcake and serve.

Video

Nutrition

Calories: 119kcal
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Proudly Prepared by the Spaceships Kitchen

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  1. Marie says

    My coffee break needs one (okay, two) of these muffins this afternoon! Thank you for sharing the recipe with us at the Talk Of The Town party. Pinned because I’m definitely making these 🙂

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