If you prefer a more classic cupcake texture, be sure to check out our pumpkin spice cupcakes too!
Watch How It’s Made
Want to see how to make this pumpkin cupcake recipe step-by-step? Watch the video below!
Why You’ll Love This Pumpkin Pie Cupcake Recipe
Here are a few reasons this is one of my favorite fall cupcake recipes.
Quick and easy. These cupcakes take just a few minutes of prep and 20 minutes in the oven. They will need an hour of chill time as well.
The perfect combination of pie + cupcake. What I love most about these cupcakes is their texture, which is very similar to pumpkin pie – just a bit fluffier. They’re basically a cross between pumpkin pie and cupcakes.
Perfect for Thanksgiving. Especially if you’re hosting a crowd. No need to worry about slicing a pie. Everyone can just grab their own pumpkin cupcake and enjoy!
What You’ll Need
Beyond pumpkin puree and pumpkin spice mix, you’ll need just a handful of pantry staples for this pumpkin cake recipe. See the recipe card below for measurements.
Pure pumpkin puree – You can use whatever brand you’d like but I definitely recommend Libby’s. It’s so creamy, tastes amazing, and is 100% pure and all-natural.
Granulated sugar – Sweetens the cupcakes.
Eggs – Helps hold everything together.
Vanilla extract
Evaporated milk
All-purpose flour – Be sure to measure carefully as too much flour can change the texture of the pumpkin cupcakes.
Pumpkin pie spice mix – Adds warm fall flavors to the cupcakes.
Salt – Helps to balance the other flavors.
Baking soda & baking powder – Help the cupcakes rise in the oven.
Whipped cream – I love to add some homemade whipped cream before serving.
How To Make Pumpkin Pie Cupcakes
These pumpkin cupcakes are super easy to make. Just be sure to make them in advance, as they do need to chill in the fridge before serving.
Make the cupcake batter. Combine the pumpkin puree, sugar, eggs, vanilla extract, and evaporated milk. Whisk until smooth. In a separate bowl, combine the dry ingredients. Pour the dry ingredients into the wet ingredient. Mix until just combined.
Bake. Add 1/3 cup of batter to each muffin liner. Bake for 20 minutes, until the cupcakes are set.
Cool. Cool the cupcakes in the muffin pan for about 30 minutes, then transfer to a plate or tray and refrigerate for 30 minutes.
Serve. Top the cupcakes with whipped cream and a sprinkle of pumpkin pie spice. Enjoy!
Tips for Success
Here are a few tips for making these pumpkin cupcakes.
Don’t overmix. Once you combine the wet and dry ingredients, mix just until fully combined to avoid dense cupcakes.
Add enough batter to each cupcake liner. Be sure to fill each cupcake liner at least half way, as these cupcakes do deflate a bit while cooling.
Cool slowly. You’ll notice the recipe recommends cooling these cupcakes for 20 minutes in the pan and then 30 minutes in the fridge. Since these have a pie-like consistency, that chill time is necessary for the cupcakes to set properly.
