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These moist and tender pumpkin pie cupcakes are all the belongings you love about pumpkin pie, simply bite-sized! Topped with superb cream cheese whipping cream, these would be the BEST cupcakes you’ll ever eat!!

Pumpkin and cream cheese had been simply made to go collectively. For extra of this match made in heaven, attempt these pumpkin cheesecake snickerdoodles, pumpkin cream cheese thumbprint cookies, or these to-die-for pumpkin cream cheese truffles!

6 frosted pumpkin pie cupcakes on a cooling rack.

Pumpkin Pie Cupcakes With Whipped Cream Cheese Frosting

These tremendous easy pumpkin pie cupcakes style identical to a pie with their superb custard-like texture. You received’t imagine it’s cake! As soon as they’re topped with the sunshine and ethereal cream cheese whipped topping they turn out to be completely irresistible. As you begin to plan in your Thanksgiving dessert lineup… I’d undoubtedly suggest giving these tasty cupcakes an opportunity! You received’t remorse it!

If you need the proper fall dessert however don’t need it too heavy, that is the recipe for you. These pumpkin pie cupcakes are the perfect dimension for a person serving that can style and really feel indulgent with out overdoing it. It’s a flawless mixture of sweetness and spice, certain to fulfill everybody! When you want extra tasty pumpkin dessert recipes in your life, yow will discover my full record here!

A Reader’s Assessment

So scrumptious! Everybody beloved how tasty the pumpkin cupcakes had been. I beloved how moist and so carefully it tasted like pie. They had been heavy too! Lol. My new favourite!!!

Dianna Ramirez

Pumpkin Pie Cupcake Elements

These pumpkin pie cupcakes seem like they take a ton of substances however you’ll have most of them in your pantry all able to go! This makes them tremendous simple to throw collectively. Try the recipe card on the finish of the publish for actual measurements.

  • Pumpkin Puree: You should use canned puree or make your personal! (See under) Make sure you use pure pumpkin puree and never pumpkin pie filling.
  • Sugar: White sugar works nice right here.
  • Eggs: Use giant and even additional giant eggs for the very best top in your cupcakes.
  • Vanilla: Imitation is okay right here, the actual deal is at all times the very best, however it may be expensive.
  • Evaporated Milk: Provides moisture and sweetness to the cake.
  • Flour: All-purpose flour or unbleached flour are each effective.
  • Salt: Enhances the general taste of your cupcake batch!
  • Baking Powder and Baking Soda: These are leavening brokers vital to assist the cupcakes rise.
  • Spices: I used floor cinnamon, ginger, and cloves for that good heat and fall spice. You can even use pumpkin pie spice!

Whipped Cream Cheese Frosting

This frosting is just like the crown sitting on royalty. Creamy and silky clean, it’s the proper topping to the proper cupcake.

  • Cream Cheese: Full fats or ⅓ much less fats cream cheese can each be used with success.
  • Sugar: Helps to mellow the tanginess of the cream cheese and make it candy.
  • Whipping Cream: Heavy whipping cream provides you with good, wealthy topping. Don’t purchase Cool Whip-type topping.

Methods to Make Pumpkin Pie Cupcakes

These pumpkin pie cupcakes come collectively so simply! With the very best fall taste, you’re going to need them on repeat all season!

  1. Preheat Oven, Prep Pan: Preheat oven to 350 levels F and line a 12 muffin tin with liners.
  2. Combine Batter: In a medium-sized bowl whisk collectively pumpkin puree, sugar, eggs, vanilla and evaporated milk. In one other bowl sift collectively flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves. Add the dry substances to the moist substances and stir till included.
  3. Bake: Fill every muffin cup with ⅓ cup of the pumpkin batter. Bake for 20 minutes.
  4. Chill: Let cool and refrigerate for no less than half-hour.
  5. Cream Cheese Frosting: Beat the cream cheese and sugar collectively till clean and creamy. Add the heavy whipping cream and proceed to beat till stiff peaks kind.
Collage of cupcake batter being mixed together and added to a muffin tin. Whipped cream cheese frosting ingredients are mixed together in a glass bowl.

Ideas and Methods

Listed below are a couple of additional methods to get these irresistible pumpkin pie cupcakes tasting as scrumptious as doable! They’re so moist and flavorful, it’s possible you’ll even like them greater than conventional pumpkin pie!

  • Make Your Personal Pumpkin Puree: Utilizing recent pumpkin puree will take the flavour of your cupcakes to the following stage! You will discover my full recipe here. Not solely is it tremendous simple to make do-it-yourself pumpkin puree, however it turns out to be useful for thus many alternative fall recipes! Pumpkin pudding cake and these mini pumpkin pies are simply a few my favorites to make use of it in.
  • Don’t Overmix Your Batter: Solely combine your batter collectively till clean. When you overmix it, gluten could develop and trigger your cupcakes to be onerous, dense, and rubbery.
  • Use Room Temperature Moist Elements: In order for you cupcake batter that’s clean and freed from lumps, ensure that your eggs, dairy, and pumpkin puree are at room temperature earlier than you employ them! Be aware: the one factor you’ll need to preserve chilled is your heavy cream. The cool temperatures assist it whip up properly.

Closeup shot of a pumpkin pie cupcake on a wire cooling rack.

Storing Leftovers

These pumpkin pie cupcakes are so good, we by no means have leftovers at my home. If by some likelihood you do, (fortunate!) right here’s methods to preserve them tasting recent and scrumptious!

  • Fridge: Retailer in an hermetic container within the fridge for as much as every week. (Though I doubt they’ll final that lengthy!)
  • Freeze: Don’t frost the cupcakes when you plan on freezing them. They’ll last as long as 3 months in an hermetic container or freezer bag. Thaw in your counter 3-4 hours earlier than frosting and serving.

Front view of a frosted cupcake cut in half.

Cream Cheese Whipping Cream:


  • Preheat oven to 350 levels and line a 12 muffin tin with liners.

  • In a medium sized bowl whisk collectively pumpkin puree, sugar, eggs, vanilla and evaporated milk. In one other bowl sift collectively flour, salt, baking powder, baking soda, cinnamon, ginger and cloves. Add the dry substances to the moist substances and stir till included.

  • Fill every muffin tin with ⅓ cup of the pumpkin batter. Bake for 20 minutes.

  • Let cool and refrigerate for no less than half-hour.

  • TO make the cream cheese whipping cream beat the cream cheese and sugar collectively till clean and creamy. Add the heavy whipping cream and proceed to beat till stiff peaks kind.



Serves: 12

Energy319kcal (16%)Carbohydrates33g (11%)Protein5g (10%)Fats20g (31%)Saturated Fats12g (60%)Ldl cholesterol93mg (31%)Sodium176mg (7%)Potassium198mg (6%)Fiber1g (4%)Sugar24g (27%)Vitamin A6284IU (126%)Vitamin C2mg (2%)Calcium100mg (10%)Iron1mg (6%)

All dietary info is predicated on third social gathering calculations and is just an estimate. Every recipe and dietary worth will differ relying on the manufacturers you employ, measuring strategies and portion sizes per family.

Course Dessert

Delicacies American

Key phrase pumpkin pie cupcake recipe, pumpkin pie cupcakes, whipped cream cheese frosting





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