If you adore the cozy, comforting flavors of fall, then you absolutely need to try this Pumpkin Pie Cupcakes Recipe. These little delights capture all the warm spices and creamy pumpkin goodness of a classic pumpkin pie but in a perfectly portable, fluffy cupcake form. They’re soft, moist, and bursting with that iconic pumpkin pie spice blend, making them a must-make treat whether you’re celebrating the holidays or simply craving something sweet with a seasonal twist.
Ingredients You’ll Need
Don’t let the ingredient list intimidate you—each component in this Pumpkin Pie Cupcakes Recipe plays a crucial role in balancing flavor, texture, and that rich autumnal color you expect from pumpkin desserts. From the luscious pumpkin puree to the handful of spices, every item is essential to create these irresistibly moist cupcakes.
- Pumpkin puree: The star ingredient brings moistness and deep, earthy pumpkin flavor that forms the heart of these cupcakes.
- Granulated sugar: Adds the right amount of sweetness and helps with cupcake structure during baking.
- Brown sugar: Infuses a subtly caramel note, enhancing the warm, cozy feel of the spice blend.
- Large eggs: Bind all ingredients together while providing stability and richness.
- Vanilla extract: Elevates the overall flavor, adding a sweet, floral undertone that complements pumpkin perfectly.
- Evaporated milk: Contributes creaminess and richness without thinning the batter too much.
- All-purpose flour: The base dry ingredient that gives cupcakes their structure and soft crumb.
- Pumpkin pie spice: A blend of cinnamon, nutmeg, ginger, and cloves that gives these cupcakes their signature autumn warmth.
- Salt: Enhances all the flavors and balances the sweetness.
- Baking powder and baking soda: Leavening agents that ensure the cupcakes rise beautifully and stay tender.
How to Make Pumpkin Pie Cupcakes Recipe
Step 1: Prepare Your Oven and Muffin Tin
Start by preheating your oven to 350°F (175°C). Preparing your muffin tin is key for easy cupcake removal later: line it with silicone liners, foil liners lightly sprayed with cooking spray, or simply coat the cups with cooking spray. This step helps your cupcakes come out cleanly without sticking, ensuring they look as delightful as they taste.
Step 2: Combine the Wet Ingredients
In a large mixing bowl, mix together the pumpkin puree, granulated sugar, brown sugar, eggs, vanilla extract, and evaporated milk. Stir these until you have a smooth, creamy mixture. This blend builds the luscious, moist base crucial to the cupcakes’ texture and flavor.
Step 3: Add the Dry Ingredients
Gradually incorporate the flour, pumpkin pie spice, salt, baking powder, and baking soda into the pumpkin mixture. By adding the dry ingredients slowly, you can avoid lumps and ensure everything is evenly combined, resulting in cupcakes that bake evenly with a tender crumb throughout.
Step 4: Fill the Muffin Cups
Carefully spoon about 1/3 cup of batter into each muffin cup. Filling them just right allows enough room for the cupcakes to rise without overflowing, producing perfectly shaped tops.
Step 5: Bake and Cool
Bake the cupcakes for about 20 minutes. A toothpick inserted in the center should come out clean when they’re done. Once baked, let them cool in the pan for 20 minutes before transferring to a wire rack to cool completely. For the best texture and flavor, chill them in the refrigerator for 30 minutes to set before frosting.
Step 6: Add the Finishing Touches
Once chilled, top the cupcakes with a generous swirl of whipped cream, then dust with a sprinkle of pumpkin pie spice for that final hint of seasonal magic. This finishing touch brings freshness and a bit of creaminess to complement the spiced pumpkin flavor.
How to Serve Pumpkin Pie Cupcakes Recipe
Garnishes
Whipped cream is a classic topping, but you can also experiment with cream cheese frosting for a tangy contrast or a drizzle of caramel sauce for added sweetness. A light dusting of cinnamon or nutmeg helps underscore the inviting pumpkin pie spice flavor.
Side Dishes
These cupcakes pair exceptionally well with a hot cup of coffee, chai tea, or even a spiced apple cider. For a brunch spread, serve alongside freshly sliced fruit to balance the sweetness, or a scoop of vanilla ice cream for an indulgent treat.
Creative Ways to Present
Try serving these cupcakes in mini pumpkin-shaped paper liners for a festive look. For gatherings, stack them on a tiered dessert stand decorated with autumn leaves, or place them in little gift boxes tied with rustic twine as charming edible favors.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Pumpkin Pie Cupcakes Recipe fresh by storing them in an airtight container in the refrigerator. They’ll stay moist and flavorful for up to 4 days, making them a perfect snack or dessert to enjoy later in the week.
Freezing
You can freeze these cupcakes either frosted or unfrosted. For best results, wrap each cupcake individually in plastic wrap and place them in a freezer-safe container. They’ll maintain their quality for up to 3 months. Defrost overnight in the refrigerator before enjoying.
Reheating
To bring your chilled or thawed cupcakes back to life, warm them gently in the microwave for about 15-20 seconds. This will enhance the flavors and restore their soft texture. Add frosting after heating if they were frozen without it.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Absolutely! If you have fresh pumpkin, roast and puree it until smooth. Just keep in mind fresh pumpkin puree might have more moisture, so you may need to slightly adjust the flour amount to maintain the cupcake batter’s consistency.
Is evaporated milk necessary in this Pumpkin Pie Cupcakes Recipe?
Evaporated milk adds richness and a creamy texture that’s hard to replicate with regular milk. If you don’t have it on hand, you can substitute with an equal amount of whole milk or cream, though the texture might be a little less dense.
Can I make these cupcakes vegan?
With a few swaps, yes! Use flax eggs or a commercial egg replacer, and substitute evaporated milk with a plant-based alternative like oat or coconut milk. Also, ensure you use a dairy-free frosting if you plan to top them.
How can I make the cupcakes more moist?
Ensuring you don’t overbake is key; keep a close eye near the 20-minute mark. Adding a tablespoon of sour cream or Greek yogurt to the batter can also boost moistness and tangy richness.
Can I double the recipe?
Definitely! Just be sure to use two muffin tins or bake in batches, maintaining the same temperature and time. Doubling this Pumpkin Pie Cupcakes Recipe is great for larger gatherings or if you want extras to store.
Final Thoughts
There’s something truly special about having classic pumpkin pie flavors wrapped up in a cupcake, and this Pumpkin Pie Cupcakes Recipe hits all the right notes of spice, sweetness, and texture. Whether you’re baking for yourself, family, or friends, these cupcakes bring warmth and joy with every bite. I encourage you to give this recipe a try—it’s bound to become a fall favorite you’ll make again and again!
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Pumpkin Pie Cupcakes Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 60 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these moist and flavorful Pumpkin Pie Cupcakes, a perfect individual-sized treat combining the warm spices of pumpkin pie with a soft cupcake texture. Ideal for fall gatherings or festive occasions, these cupcakes are topped with whipped cream and a sprinkle of pumpkin pie spice for an extra touch of seasonal sweetness.
Ingredients
Main Ingredients
- 1 (15 oz) can pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup evaporated milk
Dry Ingredients
- 2/3 cup all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
Toppings
- Whipped cream
- Additional pumpkin pie spice, for sprinkling
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a 12-cup muffin tin by lining with silicone liners, foil liners sprayed with cooking spray, or simply grease the muffin cups with cooking spray to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, eggs, vanilla extract, and evaporated milk. Stir the mixture until it is smooth and well blended.
- Add Dry Ingredients: Gradually incorporate the all-purpose flour, pumpkin pie spice, salt, baking powder, and baking soda into the pumpkin mixture. Stir continuously until the batter is fully combined and smooth.
- Fill Muffin Cups: Using a spoon or scoop, fill each muffin cup with approximately 1/3 cup of the batter to ensure even baking and uniform cupcake sizes.
- Bake: Place the muffin tin in the preheated oven and bake for 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean, indicating they are fully cooked.
- Cool and Chill: After baking, let the cupcakes cool in the pan for 20 minutes to set. Then carefully remove them from the tin and chill in the refrigerator for 30 minutes to enhance their texture and flavor.
- Add Toppings and Serve: Before serving, top each cupcake with whipped cream and lightly sprinkle additional pumpkin pie spice over the top for a festive and flavorful finish.
Notes
- If you don’t have pumpkin pie spice, you can substitute with a mixture of cinnamon, nutmeg, ginger, and cloves.
- Ensure the evaporated milk is well mixed into the batter for a moist and tender cupcake texture.
- For easier cleanup and removal, silicone liners are preferred over paper liners.
- These cupcakes keep well refrigerated for up to 3 days; bring to room temperature before serving for best flavor.
