Spiced Pumpkin Pie Cupcakes Recipe: Fall’s Sweetest Treat

Delectable pumpkin pie cupcakes bring autumn’s warmth right into your kitchen with unexpected charm.

Seasonal spices dance through each tender crumb, promising comfort in every bite.

Soft and moist, these miniature treats capture classic pie flavors in a playful handheld format.

Creamy frosting swirls create irresistible peaks that invite immediate indulgence.

Baking these cupcakes feels like wrapping yourself in a cozy sweater on a crisp fall afternoon.

Rich notes of cinnamon and nutmeg whisper memories of grandmother’s traditional desserts.

Reasons You’ll Adore Pumpkin Pie Cupcakes

• Comfort Boost: Indulge in these warm, spiced cupcakes that bring cozy autumn vibes right to your kitchen, perfect for satisfying sweet cravings with minimal effort.
• Family-Friendly Treat: Delight everyone from kids to grandparents with this crowd-pleasing dessert that combines the classic pumpkin pie flavor in a convenient cupcake form.
• Quick Baking Adventure: Create restaurant-worthy desserts without complex techniques, using simple ingredients and straightforward mixing steps that make baking accessible to all skill levels.
• Seasonal Celebration: Transform traditional pumpkin pie into a fun, portable treat ideal for gatherings, potlucks, or spontaneous dessert moments that capture the essence of fall.

Essentials Needed to Bake Pumpkin Pie Cupcakes

• Pumpkin Puree: A smooth, rich base that provides moisture and classic pumpkin flavor to the cupcakes.
• Granulated Sugar, Brown Sugar: Sweeteners that add depth and caramel notes to the cupcake batter.
• Eggs: Binding agents that help create a tender and cohesive texture.
• Vanilla Extract: Adds a warm, aromatic flavor that complements the pumpkin.
• Evaporated Milk: Provides richness and helps create a creamy, smooth batter.

• All-Purpose Flour: The primary structure-building ingredient for the cupcakes.
• Pumpkin Pie Spice: A blend of warm spices that gives the cupcakes their signature fall flavor.
• Salt: Enhances the overall flavor profile of the cupcakes.
• Baking Powder, Baking Soda: Leavening agents that help the cupcakes rise and become light and fluffy.

• Whipped Cream, Cool Whip: A light, creamy topping that adds extra indulgence.
• Ground Cinnamon: A sprinkle of spice that provides additional warmth and aroma to the finished cupcakes.

Stepwise Instructions to Bake Pumpkin Pie Cupcakes

Step 1: Prepare Oven Space

Warm up your oven to a cozy 350F (175C). Grab your muffin tin and line it with cute paper cupcake liners or give the cups a light spray of cooking grease.

Step 2: Whip Wet Ingredients Together

• Pumpkin puree
• Granulated sugar
• Brown sugar
• Eggs
• Vanilla extract

Swirl and mix until the mixture looks silky smooth and all ingredients are best friends.

Step 3: Pour in Creamy Goodness

Splash in the evaporated milk and stir until everything is perfectly combined.

Step 4: Create Dry Ingredient Magic

• All-purpose flour
• Pumpkin pie spice
• Salt
• Baking powder
• Baking soda

Make sure these dry ingredients are well acquainted and lump-free.

Step 5: Marry Wet and Dry Ingredients

Slowly add the dry ingredient mixture into the wet ingredients. Gently fold and mix until just combined – don’t overwork the batter!

Step 6: Fill Cupcake Homes

Distribute the batter evenly into the muffin cups, filling each about three-quarters full.

Step 7: Bake to Perfection

Slide the muffin tin into the oven and bake for 20-25 minutes. They’re done when a toothpick comes out clean and the cupcakes look set.

Step 8: Cool Down

Let the cupcakes rest in the pan for 10 minutes, then transfer them to a wire rack to cool completely.

Step 9: Dress and Impress

Before serving, crown each cupcake with a fluffy dollop of whipped cream and sprinkle a dash of ground cinnamon for that extra wow factor.

Tips and Tricks for Moist Pumpkin Pie Cupcakes

• Opt for fresh pumpkin puree to enhance the natural, rich flavor and avoid watery consistency in your cupcakes.
• Ensure all ingredients are at room temperature for smoother mixing and better texture.
• Gently fold dry ingredients into wet ingredients to prevent overmixing, which can make cupcakes tough and dense.
• Store cupcakes in an airtight container in the refrigerator for up to 3 days to maintain freshness and prevent spoilage.
• For a gluten-free version, substitute all-purpose flour with a gluten-free blend and add 1/2 teaspoon xanthan gum for better binding.

Creative Variations to Try with Pumpkin Pie Cupcakes

• Chocolate Pumpkin Swirl: Add cocoa powder to the dry ingredients and create a chocolate-pumpkin marbled effect by swirling melted chocolate through the batter before baking.
• Nutty Crunch Edition: Mix chopped pecans or walnuts into the batter and sprinkle additional nuts on top for extra texture and nutty flavor.
• Cream Cheese Filled Surprise: Create a cream cheese center by piping sweetened cream cheese mixture into the middle of each cupcake before baking.
• Maple Pecan Topping: Replace whipped cream with a maple-flavored frosting and garnish with candied pecans for a rich autumn-inspired finish.

Pairing Ideas to Enjoy with Pumpkin Pie Cupcakes

• Craft Creamy Spiced Chai Pairing: Brew a warm, spiced chai latte that echoes the pumpkin pie cupcakes' rich, warming flavors. The cardamom and cinnamon notes in chai beautifully complement the cupcake's pumpkin spice profile.
• Serve Caramel Whipped Cream Topping: Elevate the cupcakes with a homemade caramel-infused whipped cream that adds a luxurious, buttery sweetness. Drizzle extra caramel sauce for an indulgent touch that enhances the dessert's complexity.
• Match with Toasted Pecan Crumble: Sprinkle freshly toasted pecans over the cupcakes to introduce a delightful crunch and nutty depth.

How to Keep Pumpkin Pie Cupcakes Fresh Longer

• Store cupcakes in an airtight container in the refrigerator for up to 4 days. Place a paper towel between layers to prevent sticking and preserve moisture.
• Wrap individual cupcakes tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Warm cupcakes gently in the microwave for 10-15 seconds on 50% power. Alternatively, let them sit at room temperature for 15-20 minutes to soften naturally.
• Add fresh whipped cream or Cool Whip just before serving to maintain the best texture and prevent sogginess.

Frequently Asked Questions About Pumpkin Pie Cupcakes

• Are pumpkin pie cupcakes similar to regular cupcakes?

These cupcakes have a denser, more pudding-like texture compared to traditional cupcakes, with a rich pumpkin pie flavor that makes them unique and more moist.

• Can I make these cupcakes gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend to create a gluten-free version of these pumpkin pie cupcakes.

• Do I need special equipment to make these cupcakes?

You’ll just need a standard muffin tin, paper liners, mixing bowls, and basic measuring tools – no specialized equipment is required.

Pumpkin Pie Cupcakes Recipe

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• Total Time: 35-40 minutes
• Yield: 12 1x

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Description

Seasonal warmth embraces classic Pumpkin Pie Cupcakes, blending nostalgic autumn flavors with delightful handheld charm. Creamy spiced batter nestled in tender cake promises comfort and sweet memories that connect generations around delicious homemade treats.

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Ingredients

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Pumpkin and Spices:

• 1 can (15 ounces / 425 grams) pumpkin puree
• 2 teaspoons pumpkin pie spice

Wet Ingredients:

• 2 large eggs
• 1 cup (240 milliliters) evaporated milk
• 1 teaspoon vanilla extract
• 1 cup (200 grams) granulated sugar
• 1 cup (220 grams) brown sugar, packed

Dry Ingredients:

• 1 cup (125 grams) all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda

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Instructions

1. Prepare the oven environment by heating to 350F (175C) and arrange paper liners in a standard muffin tin, ensuring even coating.
2. Create a smooth liquid base by vigorously whisking pumpkin puree with granulated and brown sugars, incorporating eggs and vanilla extract until uniform in texture.
3. Stream evaporated milk into the pumpkin mixture, blending thoroughly to achieve a consistent liquid composition.
4. Develop a dry ingredient blend by sifting flour, pumpkin pie spice, salt, baking powder, and baking soda in a separate container.
5. Gently fold dry ingredients into wet mixture, stirring minimally to prevent overworking the batter and maintain delicate texture.
6. Distribute batter evenly across muffin cups, filling each approximately three-quarters full to allow proper rising during baking.
7. Place muffin tin in preheated oven and bake for 20-25 minutes, monitoring until cupcakes develop a firm surface and a clean toothpick test confirms doneness.
8. Rest cupcakes within the tin for 10 minutes, then transition to a wire cooling rack to eliminate residual heat and stabilize structural integrity.
9. Enhance presentation by crowning each cupcake with a generous whipped cream swirl and a light dusting of ground cinnamon before serving.

Notes

• Swap out evaporated milk with coconut milk for a dairy-free version that maintains creamy texture and adds subtle tropical flavor.
• Use gluten-free flour blend to make these cupcakes suitable for those with wheat sensitivities without compromising the soft, tender crumb.
• Reduce sugar content by replacing half the granulated sugar with stevia or monk fruit sweetener for a lower-calorie dessert option.
• Store cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate to extend freshness and maintain their moist pumpkin-spice profile.

• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 214 kcal
• Sugar: 26 g
• Sodium: 290 mg
• Fat: 5 g
• Saturated Fat: 1.6 g
• Unsaturated Fat: 3.4 g
• Trans Fat: 0 g
• Carbohydrates: 42 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 37 mg