If there’s one thing fall has taught me, it’s that pumpkin pie has a magical ability to make everything feel cozier—from a chilly evening with a good book to a bustling Thanksgiving table. But here’s the twist: sometimes you want that pumpkin pie bliss without committing to a full pie situation. Enter pumpkin pie cupcakes—a little slice of autumn heaven that fits right in your hand.

These little cuties are part mini pumpkin pie, part cupcake, and entirely irresistible. They’re soft, spiced just right, and topped with a cloud of whipped cream that’s basically a hug for your taste buds. Plus, they’re an easy cupcake recipe you can whip up without fuss—perfect for busy fall days when you’ve got a million things going on but still want something sweet to share.

I first made these for a potluck, thinking they’d be “just another dessert on the table.” Spoiler alert: they disappeared before the main course was even cleared. That’s when I knew they were something special. So if you’re ready for a fall dessert that’s as comforting as it is convenient, grab your mixing bowls—we’ve got cupcakes to bake!

Why You’ll Love These Pumpkin Pie Cupcakes

All the flavor of pumpkin pie, no slicing required.
Perfectly portioned for parties, potlucks, or just cozy snacking.
Can be made ahead—great for holiday prep.
That irresistible creamy-spiced pumpkin center.

Ingredients

85 g (⅔ cup) all-purpose flour
425 g (15 oz) pumpkin puree
150 g (¾ cup) granulated sugar
2 large eggs
5 ml (1 tsp) vanilla extract
180 ml (¾ cup) evaporated milk
10 ml (2 tsp) pumpkin pie spice
1.5 g (¼ tsp) salt
1.5 g (¼ tsp) baking powder
1.5 g (¼ tsp) baking soda
Whipped cream, for topping

Steps to Make Impossible Pumpkin Pie Cupcakes

Prep the pan. Line a 12-cup muffin tin with paper or silicone liners—trust me, skipping this step will lead to cupcake sadness.
Preheat your oven to 350°F (175°C) for even baking.
Mix dry ingredients. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
Mix wet ingredients. In a large bowl, whisk pumpkin puree, sugar, eggs, vanilla, and evaporated milk until smooth.
Combine. Gradually whisk the dry mixture into the wet mixture until silky and streak-free.
Fill and bake. Scoop about ⅓ cup (80 ml) of batter into each liner. Bake for 20 minutes, until set and a toothpick comes out clean.
Cool and chill. Let them cool in the pan for 20 minutes, then refrigerate for at least 30 minutes.
Top and enjoy. Add whipped cream and a sprinkle of cinnamon or pumpkin pie spice before serving.

Cooking Tips for Perfect Results

These cupcakes are meant to be soft and custardy in the middle—don’t panic if they’re not as firm as traditional cupcakes. If your batter looks a little runny going in, that’s a good sign! Also, be sure to give them time to chill before serving; this helps them set and makes them easier to handle.

Want extra flair? Pipe the whipped cream high like a bakery display, then add a tiny pumpkin-shaped candy or sprinkle of crushed graham crackers for crunch. And here’s a tip from my kitchen to yours: if you’re making them for a crowd, bake two batches. The first will disappear faster than you think!

A Little Story from My Kitchen

The first time I brought these to my friend Susan’s Friendsgiving, I almost didn’t. My thought? “Everyone loves real pumpkin pie—why mess with tradition?” But I was juggling two side dishes and dessert, and the idea of lugging a full pie on the subway wasn’t exactly appealing. These mini pumpkin pie cupcakes were my compromise.

When I pulled them out, there was a polite “oh, how cute” from the table—followed by total silence as everyone took their first bite. Seconds later came the “are there more of these?” requests. That’s when I realized something magical: these little cupcakes aren’t just a shortcut, they’re a crowd charmer. Now they’re my go-to fall dessert when I need something that’s both impressive and easy.

What to Serve with Pumpkin Pie Cupcakes

These cupcakes are delightful on their own, but they also shine when paired with:

A hot cup of coffee or spiced chai for a cozy afternoon treat.
Vanilla ice cream for a warm-and-cold dessert moment.
Mulled wine or apple cider for a holiday party pairing.
A plate of assorted fall desserts so guests can mix and match bites.

They fit in beautifully on any dessert table—especially if you want something grab-and-go that doesn’t require forks or plates.

How to Store

Store your cooled cupcakes in an airtight container in the fridge for up to 4 days. If you’re making them ahead, hold off on the whipped cream until just before serving to keep things fresh and fluffy.

Want to keep them longer? Freeze the cupcakes without whipped cream for up to 2 months. To thaw, place them in the fridge overnight, then top and serve.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, just make sure it’s cooked and pureed until smooth, and strain any excess water so your batter isn’t too wet.

Can I make these gluten-free?

Absolutely—swap in your favorite 1:1 gluten-free baking flour.

Can I use sweetened condensed milk instead of evaporated milk?

You can, but reduce the sugar to balance the sweetness.

Do I have to chill them?

Yes! Chilling helps the centers set into that delicious custardy texture.

These pumpkin pie cupcakes are everything you love about fall, wrapped up in a tidy, portable package. They’re the kind of dessert that makes people smile before they even take a bite—and keeps them coming back for seconds. Whether you’re baking for a family dinner, a holiday party, or just because it’s Tuesday and you want something sweet, these little beauties are your ticket to instant seasonal cheer.

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