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–+ servings
mini spiced pumpkin cupcakes

Pumpkin Pie Cupcakes

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Prep Time 15 minutes
Cook Time 22 minutes
Resting Time 30 minutes
Total Time 1 hour 7 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • 1 standard 12-cup muffin tin
  • 12 paper cupcake liners
  • 2 medium mixing bowls
  • 1 large mixing bowl
  • 1 Whisk
  • 1 Silicone spatula
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 wire cooling rack
  • 1 Oven

Ingredients
  

  • 1 cup canned pumpkin puree
  • 2 large eggs
  • 1 cup granulated sugar
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoon unsalted butter melted and cooled
  • 8 ounce cream cheese softened
  • 1/3 cup powdered sugar
  • 1/2 teaspoon vanilla extract for frosting
  • 1/2 cup heavy whipping cream chilled

Instructions
 

  • Preheat the oven to 350°F (175°C) and line the muffin tin with paper cupcake liners.
  • In a large mixing bowl, whisk together the pumpkin puree, eggs, granulated sugar, milk, vanilla extract, and melted butter until smooth.
  • In a separate medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
  • Add the dry ingredients to the wet ingredients and whisk gently just until combined and smooth.
  • Divide the batter evenly among the 12 lined muffin cups, filling each about three-quarters full.
  • Bake the cupcakes for 20 to 22 minutes or until the centers are set and a toothpick inserted comes out mostly clean.
  • Remove the pan from the oven and let the cupcakes cool in the tin for 10 minutes.
  • Transfer the cupcakes to a wire rack and let them cool completely for about 20 minutes.
  • While the cupcakes cool, beat the softened cream cheese and powdered sugar together in a medium bowl until smooth and creamy.
  • Add the vanilla extract and mix briefly to combine.
  • In a separate bowl, whip the chilled heavy cream to stiff peaks.
  • Gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy.
  • Once the cupcakes are completely cool, pipe or spread the cream cheese frosting on top of each cupcake.
  • Chill the frosted cupcakes in the refrigerator for at least 20 minutes before serving to help them set like mini pies.

Notes

For best texture, do not overmix the batter so the cupcakes stay tender, and be sure they are fully cool before frosting to prevent the cream cheese topping from melting; using room-temperature cream cheese ensures a smooth, lump-free frosting, while well-chilled heavy cream whips better and holds its shape. You can make the cupcakes a day ahead and store them covered in the refrigerator, then add a light dusting of cinnamon or nutmeg just before serving for extra flavor and a pretty finish, and if you prefer a firmer “pie-like” center, chill the baked cupcakes a bit longer so they set more densely.
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