Real Recipes From Real Home Cooks ®

pumpkin pie cupcakes

Recipe by
Fran Miller
Parkersburg, WV

As someone who loves pumpkin pie but isn't crazy about pie crust, this seemed like a perfect dessert to try. And it is! You get the full flavor of the pumpkin part of the pumpkin pie, with just enough flour in the batter to make each of the 12 cupcakes keep its shape in the muffin tin. Seriously YUMMY! =^..^= In the early days of the internet, I scribbled down this recipe and adjusted the pumpkin pie spice, but I didn’t note where the original recipe came from. Apologies.

yield 12 serving(s)
prep time 15 Min
cook time 20 Min
method Bake

Ingredients For pumpkin pie cupcakes

  • 1 can
    pumpkin purée (15 oz)
  • 1/2 c
    white sugar
  • 1/4 c
    packed brown sugar
  • 2 lg
  • 1 tsp
    vanilla extract
  • 3/4 c
    evaporated milk (5 oz can plus a little water)
  • 2/3 c
    all-purpose flour
  • 2 tsp
    pumpkin pie spice
  • 1/4 tsp
  • 1/4 tsp
    baking soda
  • 1/4 tsp
    baking powder
  • whipped cream cheese (optional)
  • sprinkle
    pumpkin pie spice, to finish (optional)

How To Make pumpkin pie cupcakes

  • 1
    Preheat oven to 350°F. Spray a 12 cup muffin pan with cooking spray. (Paper liners are hard to remove from these cupcakes.)
  • 2
    In a large bowl, mix together pumpkin, white sugar, brown sugar, eggs, vanilla, and evaporated milk with a mixer until well-blended. Add the flour, pumpkin pie spice, salt, baking soda, and baking powder and mix well.
  • 3
    Evenly divide the batter into the 12 muffin cups, with about 1/3 cup in each. Bake at 350°F for about 20 minutes, or until the cupcakes are no longer jiggly in the middle. Remove from oven and cool 20 minutes in the pan.
  • 4
    Carefully take the cupcakes from the cups and chill in the fridge for at least 30 minutes. Serve with whipped cream cheese and a sprinkle of pumpkin pie spice, if desired.