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Pumpkin Cupcakes

close up overhead shot of pumpkin cupcakes topped with whipped cream and cinnamon
A fun twist on traditional pie, these moist pumpkin cupcakes are full of amazing pumpkin flavor.
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Table of Contents
  1. PUMPKIN CUPCAKES INGREDIENTS
  2. HOW TO MAKE THIS PUMPKIN CUPCAKES RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. MORE RECIPES YOU’LL LOVE
  6. JUMP TO RECIPE

A great dessert idea for Thanksgiving (or any time of year!), these homemade pumpkin cupcakes are a fun option to traditional pumpkin pie. They are incredibly easy to make and, best of all, they offer an incredible flavor with just the right amount of pumpkin and spice.

Need even more pumpkin recipes in your life to celebrate all things pumpkin? 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, pumpkin spice flavors.

PUMPKIN CUPCAKES INGREDIENTS

You’ll need:

  • ¾ cup all-purpose flour
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1½ teaspoon pumpkin pie spice
  • ⅛ teaspoon nutmeg
  • ½ teaspoon cinnamon
  • 15-ounce canned pumpkin puree (not pumpkin pie filling)
  • ¾ cup sugar
  • 1½ cups whole milk
  • 2 large eggs
  • Cool Whip or fresh homemade whipped cream

PRO TIP

Watch out when you are at the grocery store that you buy pure pumpkin purée and not canned pumpkin pie filling.

SUBSTITUTIONS AND ADDITIONS

TOPPINGS: These perfect cupcakes would be amazing with a classic cream cheese frosting on top if you have a favorite frosting recipe.

HOW TO MAKE THIS PUMPKIN CUPCAKES RECIPE

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

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 cup muffin tin with Baker’s Joy Cooking Spray. Fill each muffin cup about ⅔ of the way full with the pumpkin cupcake batter.

PRO TIP

You will not want to use paper cupcake liners for this recipe as the cupcakes will stick to the liners just make sure to spray the cupcake pan really well with nonstick spray.

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

PRO TIP

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

STEP SIX: Add a scoop of Cool Whip or whipped cream on top of the cupcakes, then sprinkle a tiny bit of cinnamon on the top of each cupcake and serve.

HOW TO SERVE

These delicious pumpkin cupcakes would be a fantastic alternative to pumpkin pie on Thanksgiving. Add a yummy scoop of whipped cream on top. Everyone will love their individual pumpkin pies!

STORAGE

IN THE FRIDGE: Store these easy pumpkin cupcakes in an airtight container in the fridge for 3-4 days.

IN THE FREEZER: These pumpkin spice cupcakes will freeze well for up to a month.

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, just in cupcake form. If you are a big fan of pumpkin, make sure you put these amazing cupcakes on your baking list this fall season.

FREQUENTLY ASKED QUESTIONS

Can I use homemade pumpkin puree?

If you want to make your own pumpkin puree for this easy recipe you certainly can.

Can I freeze these cupcakes?

This homemade pumpkin cupcake recipe will freeze well just like a full pumpkin pie does. Wrap well and freeze for up to a month.

Instead of using individual spices, can I use a pumpkin pie mix?

If you have pumpkin pie spice on hand, you can certainly use that in place of the individual spices.

MORE RECIPES YOU’LL LOVE

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close up overhead shot of pumpkin cupcakes topped with whipped cream and cinnamon

Pumpkin Cupcakes

5 from 2 votes
A fun twist on traditional pie, these moist pumpkin cupcakes are full of amazing pumpkin flavor.
Prep Time 10 minutes
Cook Time 25 minutes
Servings 12

Ingredients
  

  • ¾ cup flour
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • teaspoons pumpkin pie spice
  • teaspoon nutmeg
  • ½ teaspoon cinnamon
  • 15- ounce canned pumpkin puree not pumpkin pie filling
  • ¾ cup sugar
  • cups whole milk
  • 2 large eggs
  • Cool Whip

Instructions
 

  • Preheat oven to 350°F.
  • 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

Notes

TIP: Watch out when you are at the grocery store that you buy pure pumpkin purée and not canned pumpkin pie filling.
 
TIP: You will not want to use paper cupcake liners for this recipe as the cupcakes will stick to the liners just make sure to spray the cupcake pan really well with nonstick spray.
 
TIP: And don’t fret – these cupcakes deflate and sink down a little as they cool. That’s just how they’re supposed to be!

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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