Pumpkin Cupcakes

A fun twist on traditional pie, these moist pumpkin cupcakes are full of amazing pumpkin flavor.

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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.

Pumpkin Cupcakes Ingredients

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You’ll need:

• ¾ cup of all-purpose flour
• ¼ teaspoon of salt
• 1 teaspoon of baking powder
• 1 teaspoon of baking soda
• 1½ teaspoons of pumpkin pie spice
• ⅛ teaspoon of nutmeg
• ½ teaspoon of cinnamon
• 15-ounce canned pumpkin puree (not pumpkin pie filling)
• ¾ cup of sugar
• 1½ cups of 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.

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

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

How To Serve Pumpkin Spice Cupcakes

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!

If you’d like to serve a tray of amazing cupcake flavors, these recipes for cherry cupcakes, Pepsi cupcakes, and Boston cream cupcakes are perfect.

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.

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Storing Pumpkin Pie Cupcakes

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 cupcakes recipe! It’s like eating a crust-less piece of 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.

More Recipes You’ll Love

• Pumpkin Banana Bread
• Pumpkin Cream Cheese Dip
• Slow Cooker Pumpkin Spice Latte
• Pumpkin Cheesecake
• Pumpkin Donuts
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• Crazy Cake
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• Pumpkin Cream Cheese Muffins
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• Pumpkin Bars
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• Pumpkin Chocolate Chip Bread
• Pumpkin French Toast Casserole
• Cookie Monster Cupcakes
• Blueberry Cream Cheese Frosting
• Pumpkin Spice Jello Cookies
• Lemon Drizzle Cupcakes
• Pumpkin Ice Cream

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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 minutes

Cook Time 25 minutes minutes

Servings 12

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Ingredients

  

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• ¾ cup flour
• ¼ teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1½ teaspoons pumpkin pie spice
• ⅛ teaspoon nutmeg
• ½ teaspoon cinnamon
• 15 ounces canned pumpkin puree, not pumpkin pie filling
• ¾ cup sugar
• 1½ cups whole milk
• 2 large eggs
• Cool Whip

Instructions

 

• Preheat oven to 350°F.
• In a medium mixing bowl, whisk together the flour, salt, baking powder, baking soda, pumpkin pie spice, nutmeg, and cinnamon.
• In a large mixing bowl, whisk together the canned pumpkin puree, sugar, whole milk, and eggs.
• Slowly whisk the dry ingredients into the wet ingredients.
• Spray the 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 for 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

• Watch out when you are at the grocery store that you buy pure pumpkin purée and not canned pumpkin pie filling.
• 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.
• 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: 120kcal | Carbohydrates: 23g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 35mg | Sodium: 166mg | Potassium: 175mg | Fiber: 1g | Sugar: 15g | Vitamin A: 5610IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 1mg

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