These Pumpkin Pie Cupcakes bring the warm spices and creamy pumpkin flavor of a classic pie to an easy-to-serve cupcake. I love making them for Thanksgiving because they are simple to share and feel right at home on a festive dessert table.
Why You’ll Love These Pumpkin Pie Cupcakes
Each cupcake is tender, warmly spiced, and topped with tangy cream cheese frosting. They deliver the familiar flavors of pumpkin pie without needing to slice and serve a whole pie, making them a handy choice for gatherings and dessert buffets.
Pumpkin Pie Cupcakes Ingredients & Substitutions
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 large eggs, at room temperature
- ¾ cup packed light brown sugar
- ½ cup neutral oil
- 1 cup plain pumpkin puree, not pumpkin pie filling
- 1 teaspoon alcohol-free vanilla extract
- 4 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 ½ cups powdered sugar
- ¼ teaspoon ground cinnamon, for the frosting
Use a neutral oil such as canola or sunflower oil. If you prefer a simpler topping, dust the cooled cupcakes with powdered sugar instead of making the frosting. Pumpkin pie spice can replace the cinnamon, ginger, and nutmeg, using 1 ¾ teaspoons in total.
Step-by-Step Instructions to Make Pumpkin Pie Cupcakes
1. Prepare the pan and oven
Heat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
2. Mix the dry ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
3. Make the pumpkin batter
In a large bowl, whisk the eggs and brown sugar until smooth. Whisk in the oil, pumpkin puree, and alcohol-free vanilla. Add the dry ingredients and stir just until no dry streaks remain. Avoid overmixing so the cupcakes stay tender.
4. Fill and bake
Divide the batter evenly among the liners, filling each about two-thirds full. Bake for 18 to 22 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
5. Cool and frost
Let the cupcakes rest in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Beat the cream cheese and butter until smooth. Add the powdered sugar and ¼ teaspoon cinnamon, then beat until creamy. Spread or pipe the frosting over the cooled cupcakes.
Tips for Success
- Measure the flour by spooning it into the measuring cup and leveling the top, rather than scooping directly from the bag.
- Use plain pumpkin puree. Pumpkin pie filling already contains sweeteners and spices, which can change the flavor and texture.
- Bring the eggs, cream cheese, and butter to room temperature for a smoother batter and frosting.
- Let the cupcakes cool fully before frosting, or the topping may soften and slide.
- Check for doneness near the early end of the baking time, since ovens can vary.
Variations of Pumpkin Pie Cupcakes
For a little crunch, fold ½ cup of chopped pecans or walnuts into the batter. You can also add ½ cup of chocolate chips for a sweeter twist. To bring the pie theme to the topping, sprinkle each frosted cupcake with a pinch of cinnamon or a few finely crushed graham crackers.
Serving Suggestions: What to Pair with Pumpkin Pie Cupcakes
Serve these cupcakes at room temperature alongside coffee, chai, or warm apple cider. For a Thanksgiving dessert spread, pair them with apple crisp, pecan bars, or fresh fruit. A small sprinkle of cinnamon just before serving makes a simple, pretty finish.
Storage & Reheating Instructions
Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days. Bring them to room temperature for about 20 minutes before serving for the softest texture. Unfrosted cupcakes can be stored at room temperature in an airtight container for up to 2 days, or frozen for up to 2 months. Thaw frozen cupcakes overnight in the refrigerator, then frost once fully thawed.
Memories Made Around the Table
I like bringing these cupcakes to Thanksgiving because guests can pick one up between conversation and the main meal. The pumpkin and spice aroma always reminds me of a kitchen getting ready for a holiday, with dessert waiting on the counter and everyone finding room for one more bite.
FAQs
Can I make Pumpkin Pie Cupcakes ahead of time?
Yes. Bake the cupcakes a day ahead, let them cool completely, and store them in an airtight container. You can make the frosting ahead too, then refrigerate it and let it soften slightly before spreading.
Can I use pumpkin pie filling instead of pumpkin puree?
Plain pumpkin puree is best for this recipe. Pumpkin pie filling has added sugar and spices, so using it can make the cupcakes too sweet and alter the texture.
How do I know when the cupcakes are done?
Insert a toothpick into the center of a cupcake. It should come out clean or with a few moist crumbs, and the cupcake tops should spring back gently when touched.
Can I freeze these cupcakes?
Yes. Freeze unfrosted cupcakes in a sealed container for up to 2 months. Thaw them completely before adding the cream cheese frosting. Frosted cupcakes can also be frozen, though the topping may be a little softer after thawing.
Final Thoughts
Pumpkin Pie Cupcakes are a cozy, shareable dessert for Thanksgiving and other autumn gatherings. With a soft spiced crumb and creamy frosting, they bring the spirit of pumpkin pie to an easy little treat.
Pumpkin Pie Cupcakes
Equipment
- 1 12-cup muffin pan
- 1 Mixing Bowls
- 1 Whisk
- 1 Wire rack
- 1 Electric Mixer optional
Ingredients
Cupcakes
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 2 large eggs at room temperature
- 0.75 cup packed light brown sugar
- 0.5 cup neutral oil such as canola or sunflower oil
- 1 cup plain pumpkin puree not pumpkin pie filling
- 1 teaspoon alcohol-free vanilla extract
Cream Cheese Frosting
- 4 ounces cream cheese softened
- 0.25 cup unsalted butter softened
- 1.5 cups powdered sugar
- 0.25 teaspoon ground cinnamon for the frosting
Instructions
- Heat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- In a large bowl, whisk the eggs and brown sugar until smooth. Whisk in the oil, pumpkin puree, and alcohol-free vanilla. Add the dry ingredients and stir just until no dry streaks remain. Avoid overmixing.
- Divide the batter evenly among the liners, filling each about two-thirds full. Bake for 18 to 22 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the cupcakes rest in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Beat the cream cheese and butter until smooth. Add the powdered sugar and cinnamon, then beat until creamy. Spread or pipe the frosting over the cooled cupcakes.