Pumpkin Pie Cupcakes

There’s something about the first whiff of warm spice that makes the whole kitchen feel like fall.

Picture golden-orange pumpkin pie cupcakes rising gently in the oven, their tops just set and slightly glossy, the air filled with cinnamon, nutmeg, and a hint of vanilla.

These cozy little desserts capture everything you love about classic pumpkin pie, but in an easy, handheld form that’s ready in under an hour.

They’re perfect for sweet-tooth fans, holiday hosts, beginner bakers, and anyone who wants dessert without fuss.

One chilly Sunday, I made a batch on a whim before friends arrived; by the time coats came off, the cupcakes were cooling, and we were already gathered around the counter, talking and taste-testing.

They turned a casual visit into something that felt a bit special.

These pumpkin pie cupcakes shine for last-minute cravings, potlucks, and cozy Sunday suppers.

Ready to bring this dish to life?

Why You’ll Love It

• Delivers cozy pumpkin pie flavor in an easy, handheld cupcake form
• Uses simple pantry staples and canned pumpkin for convenient, anytime baking
• Bakes faster than traditional pie, perfect for last-minute holiday desserts
• Features a light, creamy cheesecake-style topping instead of heavy frosting
• Serves effortlessly at parties—no slicing, plates, or utensils required

Ingredients

• 1 cup canned pumpkin puree — use 100% pumpkin, not pumpkin pie filling
• 2 large eggs — room temperature for easier mixing
• 1 cup granulated sugar — standard white sugar works best here
• 1 cup whole milk — full-fat for richer, custardy texture
• 1 teaspoon vanilla extract — pure vanilla for best flavor
• 3/4 cup all-purpose flour — spoon and level for accurate measure
• 1 teaspoon baking powder — check it’s fresh for proper rise
• 1/2 teaspoon baking soda — helps browning and lift
• 1/4 teaspoon fine salt — balances sweetness and spices
• 2 teaspoons ground cinnamon — fresh, fragrant cinnamon is ideal
• 1/2 teaspoon ground ginger — adds classic pumpkin pie warmth
• 1/4 teaspoon ground nutmeg — freshly grated if possible
• 2 tablespoons unsalted butter, melted and cooled — don’t add while hot
• 8 ounces cream cheese, softened — full-fat for smooth, rich frosting
• 1/3 cup powdered sugar — sift if lumpy for a silky frosting
• 1/2 teaspoon vanilla extract (for frosting) — rounds out tangy cream cheese
• 1/2 cup heavy whipping cream, chilled — cold cream whips to stiff peaks

Step-by-Step Method

Preheat & Prep the Pan

Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper cupcake liners.

Make certain the rack is in the center of the oven for even baking. Gather all ingredients and equipment so everything is within reach.

This preparation helps the batter come together quickly and bake evenly.

Whisk the Wet Ingredients

In a large mixing bowl, add the canned pumpkin puree, eggs, granulated sugar, whole milk, vanilla extract, and melted, cooled butter.

Whisk until the mixture is completely smooth and well combined. Make sure there are no streaks of egg or lumps of pumpkin.

A smooth wet base guarantees even texture in the finished cupcakes.

Combine the Dry Ingredients

In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, fine salt, ground cinnamon, ground ginger, and ground nutmeg.

Break up any clumps of flour or spices with the whisk. Mixing the dry ingredients thoroughly helps distribute the leavening and spices evenly throughout the batter.

Mix the Batter Gently

Pour the dry ingredient mixture into the bowl with the wet ingredients.

Whisk gently just until everything is incorporated and the batter looks smooth. Avoid vigorous mixing, which can develop gluten and make the cupcakes tough.

Stop as soon as you no longer see dry flour patches to keep the texture tender.

Fill the Muffin Cups

Divide the batter evenly among the 12 lined muffin cups.

Aim to fill each cup about three-quarters full so the cupcakes rise nicely without overflowing. Use a measuring cup or scoop for consistent portions.

Tap the pan lightly on the counter to release any large air bubbles before baking.

Bake Until Just Set

Place the muffin tin in the preheated oven.

Bake for 20 to 22 minutes, or until the centers are set and a toothpick inserted into the middle of a cupcake comes out mostly clean with a few moist crumbs. Avoid overbaking, which can dry them out.

Remove the pan from the oven once done.

Cool the Cupcakes Completely

Let the cupcakes cool in the muffin tin for about 10 minutes to set their structure.

Then carefully transfer them to a wire cooling rack. Allow them to cool completely for around 20 minutes.

Make certain there’s no warmth left before frosting, or the cream cheese topping may soften and slide off.

Beat the Cream Cheese Frosting Base

While the cupcakes cool, place the softened cream cheese and powdered sugar in a medium mixing bowl.

Beat with a whisk or mixer until the mixture is smooth, creamy, and lump-free. Scrape down the sides of the bowl as needed.

Add the vanilla extract and mix briefly to fully incorporate the flavor.

Whip the Cream & Fold Gently

In a separate bowl, whip the chilled heavy whipping cream to stiff peaks. The cream should stand up firmly when the whisk is lifted.

Gently fold the whipped cream into the cream cheese mixture using a spatula. Turn the bowl and lift the mixture from the bottom until fully combined and fluffy, avoiding deflating the cream.

Frost, Chill & Serve

Once the cupcakes are completely cool, pipe or spread the cream cheese frosting generously on top of each cupcake.

Arrange them on a tray and refrigerate for at least 20 minutes to help the centers and topping set like mini pies. Chill longer if you prefer a firmer texture, then serve straight from the fridge.

Ingredient Swaps

• Dairy-free: Use canned coconut milk or oat milk instead of whole milk, and a vegan butter plus plant-based cream cheese and whipping cream for the frosting.
• Gluten-free: Substitute a 1:1 gluten-free all-purpose flour blend for the regular flour.
• Lower sugar: Swap up to half the granulated sugar for a zero-calorie granulated sweetener designed for baking.
• Spice swaps: Replace individual spices with 2½–3 teaspoons pumpkin pie spice if that’s what you have on hand.

You Must Know

– Make-Ahead – For the cleanest slices and firmest “pie-like” centers, chill the finished, frosted cupcakes at least 4 hours or overnight.

Let them sit at room temp 10–15 minutes before serving so the frosting softens slightly but the centers stay custardy.

Serving Tips

• Serve chilled with a dollop of extra whipped cream and a cinnamon sprinkle.
• Plate with a drizzle of caramel sauce and a few candied pecans.
• Add a small pumpkin-shaped candy or sugared cranberry on top for garnish.
• Pair with hot coffee, chai, or apple cider for a cozy dessert.
• Arrange on a tiered stand with fall leaves or mini pumpkins for presentation.

Storage & Make-Ahead

Pumpkin Pie Cupcakes keep covered in the refrigerator for up to 3 days; the texture actually improves after chilling.

For easy entertaining, bake and frost them a day ahead.

They also freeze well (frosted or unfrosted) for up to 2 months; thaw overnight in the fridge before serving.

Reheating

Reheat unfrosted cupcakes gently: in the oven at 300°F until just warm, or briefly in the microwave at 50% power.

Avoid stovetop heating to prevent drying or uneven warming.

Thanksgiving Dessert Traditions

When I slide these pumpkin pie cupcakes between the classics, they bridge generations. My grandma’s spiced pumpkin pie lives on in their flavor, but the handheld size fits our modern, over‑crowded gatherings.

I love watching guests hover, torn between a neat little cupcake and a generous slice of pie, before quietly deciding that on Thanksgiving, it’s perfectly acceptable to choose both.

Final Thoughts

Give these pumpkin pie cupcakes a try the next time you’re craving a cozy fall dessert—you might even love them more than traditional pie.

Feel free to tweak the spices, sweetness, or frosting style to make them perfectly your own.

Frequently Asked Questions

Can I Make These Pumpkin Pie Cupcakes Gluten-Free or Dairy-Free?

Yes, you can. I swap in a 1:1 gluten-free flour blend and dairy-free milk; for frosting, I use vegan cream cheese and coconut cream. It still tastes like something you’d share on a chilly evening.

How Do I Adjust the Recipe for High-Altitude Baking Conditions?

I’d lower sugar slightly, add 1–2 extra tablespoons milk, and bake a few minutes less; at my mountain kitchen, watching batter puff like golden clouds, I’ve learned tenderness comes from small, gentle adjustments.

Can I Turn This Recipe Into a Full-Sized Pumpkin Pie?

Yes, you can. I’d pour the batter into a buttered 9‑inch pie dish, bake at 350°F about 40–45 minutes, then cool completely. I’ve done this for cozy gatherings; it slices beautifully.

What’s the Best Way to Decorate These for a Kids’ Halloween Party?

I’d swirl tall frosting peaks, shower them with orange and black sprinkles, then perch tiny candy eyes on top—my kids always say they look like little friendly monsters blinking from a candlelit windowsill.