Pumpkin Pie Cupcakes Recipe
There is something truly magical about a dessert that captures the cozy flavors of fall in one perfect bite, and this Pumpkin Pie Cupcakes Recipe does exactly that. Imagine the warm spices, the silky pumpkin custard filling, and that delicate crumb of a cupcake all coming together to create a treat that feels like a mini slice of your favorite classic pumpkin pie. These cupcakes are tender, moist, and surprisingly easy to make, perfect for sharing at holiday gatherings or simply indulging at home when you want a seasonal pick-me-up. Get ready to fall in love with pumpkin all over again, one cupcake at a time!
Ingredients You’ll Need
The beauty of this Pumpkin Pie Cupcakes Recipe lies in its simple, wholesome ingredients, each contributing something special to the final product—from the warm spices to the smooth pumpkin texture. These essentials work in harmony to create a tender, flavorful cupcake that truly embodies fall.
- All-purpose flour: Provides structure to the cupcakes and keeps them light yet firm enough to hold the custardy filling.
- Baking powder: Helps the cupcakes rise gently, giving them a delicate puff without becoming cakey.
- Baking soda: Activates with the acidic components, balancing the flavors and enhancing tenderness.
- Salt: Elevates the sweetness and spices to create a harmonious taste.
- Pumpkin pie spice: The soul of the recipe, this blend of cinnamon, nutmeg, and cloves adds that unmistakable fall warmth.
- Pumpkin purée: The star ingredient, adding moisture, subtle sweetness, and that vibrant orange color.
- Granulated sugar: Sweetens the cupcakes evenly and helps achieve a smooth texture.
- Brown sugar: Deepens the flavor with a hint of molasses, complementing the pumpkin beautifully.
- Eggs: Bind the ingredients and contribute richness and structure.
- Vanilla extract: Adds a sweet, aromatic background note that rounds out the spices.
- Evaporated milk: Lends creaminess and a custard-like softness to the center of the cupcakes.
How to Make Pumpkin Pie Cupcakes Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F. Line a 12-cup muffin tin with paper liners to ensure your cupcakes come out clean and are easy to handle after baking. Taking this first step sets you up for cupcake success.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice. This step is crucial to evenly distribute the leavening agents and spices, so every cupcake carries the perfect balance of warmth and lift.
Step 3: Combine the Wet Ingredients
In a larger bowl, blend the pumpkin purée, granulated sugar, brown sugar, eggs, and vanilla extract until the mixture is smooth and homogenous. This harmony of wet ingredients ensures your cupcakes will bake up moist and flavorful.
Step 4: Add the Evaporated Milk
Stir the evaporated milk gently into the wet mixture. This makes the batter luscious and helps achieve the custardy texture that sets these cupcakes apart from ordinary pumpkin treats.
Step 5: Combine Wet and Dry Mixtures
Gradually mix the dry ingredients into the wet, stirring until just combined. Overmixing can toughen the cupcakes, so aim for a smooth batter without any large flour pockets.
Step 6: Fill and Bake
Pour the batter into each muffin liner, filling them about three-quarters full. Bake for 22 to 25 minutes, or until the centers are set and a toothpick inserted in the middle comes out clean. You’ll notice the cupcakes puff up beautifully in the oven, but as they cool, they settle into a soft, custardy delight.
Step 7: Cool and Chill
Allow the cupcakes to cool in the pan for 10 minutes before transferring them to the refrigerator to chill completely for at least one hour. Chilling enhances their texture and flavor, making these cupcakes even more irresistible.
How to Serve Pumpkin Pie Cupcakes Recipe
Garnishes
A simple swirl of whipped cream on top adds an airy lightness that complements the dense, custardy cupcakes perfectly. Dusting with cinnamon or sprinkling crushed graham crackers gives a charming hint of extra flavor and texture, making each bite a little celebration.
Side Dishes
Pair these cupcakes with a hot cup of tea, coffee, or even a creamy chai latte to accentuate their warm spicy notes. For gatherings, offer a scoop of vanilla ice cream or a drizzle of caramel sauce for an extra indulgent treat.
Creative Ways to Present
Try serving Pumpkin Pie Cupcakes Recipe on a rustic wooden board topped with autumn leaves or mini pumpkins for an inviting fall display. You can also pipe frosting in a decorative swirl or add a little edible glitter for a festive touch that makes your dessert table shine.
Make Ahead and Storage
Storing Leftovers
Keep your leftover cupcakes in an airtight container refrigerated for up to three days. Stored this way, they retain their moistness and flavor, so you can enjoy a midweek treat without any hassle.
Freezing
These cupcakes freeze beautifully. Place them in a single layer on a baking sheet to freeze first, then transfer to a sealed freezer bag or container. They’ll keep well for up to two months, making them a handy dessert to pull out when the mood strikes.
Reheating
To bring back that just-baked feel, thaw frozen cupcakes overnight in the fridge and warm them briefly in the microwave or oven. A few seconds in the microwave will restore their softness while keeping their luscious texture intact.
FAQs
Can I use fresh pumpkin instead of canned purée?
Yes! If you prefer fresh pumpkin, roast and puree it until very smooth before measuring. It may have a slightly different moisture content, so watch the batter consistency and adjust if needed, but fresh pumpkin adds a wonderful homemade touch.
Is this Pumpkin Pie Cupcakes Recipe gluten-free?
The original recipe calls for all-purpose flour, so it is not gluten-free. However, substituting a gluten-free all-purpose baking flour blend should work well, but always check the blend’s instructions for best results.
Can I make this recipe dairy-free?
You can substitute evaporated milk with a dairy-free alternative like canned coconut milk or almond milk, though the texture will be slightly different. Using dairy-free whipped topping can complete the dairy-free presentation beautifully.
How long do I need to chill these cupcakes?
Chilling for at least one hour in the refrigerator is recommended to develop their custardy texture fully. If you’re in a hurry, chilling for 30 minutes can help, but longer is better.
Can I double the recipe for a larger batch?
Absolutely! This recipe scales up nicely. Just keep the same baking temperature and increase the baking time slightly, checking for doneness with a toothpick as cupcakes may take a few minutes longer when baking in larger batches.
Final Thoughts
I hope this Pumpkin Pie Cupcakes Recipe inspires you to bake up some cozy, flavorful bites of fall magic. They are straightforward, wonderfully satisfying, and bring the heartwarming tastes of pumpkin pie to your kitchen in an even more delightful cupcake form. So grab your apron, gather your ingredients, and treat yourself and your loved ones to these irresistible mini pumpkin desserts soon!
Print
Pumpkin Pie Cupcakes Recipe
- Total Time: 35 minutes (plus chilling time of at least 1 hour)
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Delight in these Pumpkin Pie Cupcakes, a cozy fall treat that combines the flavors of traditional pumpkin pie in a convenient, bite-sized form. These crustless cupcakes have a soft and custardy center that melts in your mouth, perfect for Thanksgiving or any autumn occasion. Topped optionally with whipped cream, cinnamon, or crushed graham crackers, they offer a deliciously spiced, moist dessert that’s easy to prepare and sure to impress.
Ingredients
Dry Ingredients
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons pumpkin pie spice
Wet Ingredients
- 3/4 cup canned pumpkin purée
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup evaporated milk
Optional Toppings
- Whipped cream
- Cinnamon
- Crushed graham crackers
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to prevent sticking and make cleanup easier.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice until evenly combined to ensure the cupcakes are evenly flavored and leavened.
- Combine Wet Ingredients: In a separate large bowl, mix the canned pumpkin purée, granulated sugar, brown sugar, eggs, and vanilla extract until you achieve a smooth and cohesive mixture.
- Add Evaporated Milk: Stir in the evaporated milk into the wet ingredient mixture, blending well to incorporate all elements smoothly.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined and no dry spots remain. Avoid overmixing to maintain a tender texture.
- Fill Cupcake Liners: Spoon the batter into each muffin liner, filling about three-quarters full to allow room for puffing while baking.
- Bake: Place the muffin tin in the preheated oven and bake for 22–25 minutes, or until the cupcake centers are set and a toothpick inserted into the center comes out clean.
- Cool and Chill: Once baked, let the cupcakes cool in the pan for 10 minutes, then transfer them to the refrigerator and chill completely for at least 1 hour to develop their custardy texture.
- Add Toppings and Serve: Before serving, top optionally with whipped cream and sprinkle a little cinnamon or crushed graham crackers for added flavor and texture.
Notes
- These cupcakes have a soft, custardy center reminiscent of traditional pumpkin pie without a crust.
- Store cupcakes chilled in an airtight container for up to 3 days to maintain freshness and texture.
- For a dairy-free option, substitute evaporated milk with a non-dairy evaporated milk alternative.
- Adjust pumpkin pie spice to taste if you prefer a stronger or milder flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
