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    Pumpkin Pie Cupcakes

    Jan 21, 2021 · 1 Comment

    242 shares
    Jump to Recipe Print Recipe
    Two pumpkin pie cupcakes on a stack of three plates. Little pies have whipped cream on top. Photo of cupcakes in a cupcake tin with whipped cream on top. Bowl with ingredients mixed and a whisk inside.
    Two pumpkin pie cupcakes on a stack of three plates. Little pies have whipped cream on top. Photo of cupcakes in a cupcake tin with whipped cream on top. Bowl with ingredients mixed and a whisk inside.
    Two pumpkin pie cupcakes on a stack of three plates. Little pies have whipped cream on top.
    Two pumpkin pie cupcakes on a stack of three plates. Little pies have whipped cream on top.
    Two pumpkin pie cupcakes on a stack of three plates. Little pies have whipped cream on top.

    A pumpkin pie recipe is the quintessential Thanksgiving dessert recipe but you don't have to wait until the holidays to make it! In fact, these mini pumpkin pie cupcakes are perfect all year round. They don't have to be a holiday dessert. They are easy and cute and make the perfect after dinner dessert.

    pumpkin pie cupcakes collage

    Make it a Meal!

    Turn this recipe into a whole meal because mini pumpkin pie can be a meal but it doesn't have to be! It pairs well with:

    • Main Dish: Dry Brine Turkey – This golden, herbed twist on the classic is tender and delicious!
    • Side Dish: Roasted Brussels Sprouts – These roasted brussels sprouts with pecans and dried cranberries are full of flavor.
    • Side Dish: Creamy Mashed Potatoes – Perfect mashed potatoes every time!
    • Bread: Garlic French Bread – This is the perfect side with almost every meal.
    • Drink: Red Wine Sangria – This is one of my all time favorite sangria recipes. Use the rest of the wine leftover from your marinara recipe.
    2 pumpkin pie cupcakes on a a white plate topped with whipped cream for a holiday dessert

    What is a Mini Pumpkin Pie Cupcake?

    It's a little pumpkin pie recipe without a crust! This little Thanksgiving dessert is the perfect pumpkin pie fix. It's a bit more solid than most pumpkin pies. Somewhat of a cross between cake and pie, thus the pumpkin pie cupcake! You'll want to make these because they're tasty and the perfect size holiday dessert.

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    Ingredients:

    • Spices: Cinnamon, nutmeg, cloves and ginger are typical pumpkin pie spices. And don't forget the salt!
    • The Usual Baking Suspects: vanilla, flour, sugar, baking powder, baking soda, eggs and brown sugar are here for the cupcake party.
    • Pumpkin: Pureed pumpkin (not pumpkin pie filling).
    • Evaporated Milk: The secret ingredient here is the evaporated milk. This sweet ingredient makes all the difference.
    pumpkin pie cupcake ingredients

    Equipment Needed for Mini Pumpkin Pie Cupcakes

    Good news because no special equipment is needed for this pumpkin pie dessert. You'll need:

    • whisk to mix the batter
    • measuring cups/spoons
    • spatula for scraping the sides of the bowl
    • bowl
    • cupcake pan
    • cupcake wrappers
    pumpkin pie cupcakes on white plate with whipped cream

    Possible Variations

    • Hello Swirls: Chocolate and pumpkin are one of my favorite flavor combinations. You can melt some chocolate and pour it into each cupcake then swirl it gently before baking.
    • Chocolate Chippy: For the last step before baking, toss in a half a cup of mini chocolate chips. I think more Thanksgiving dessert needs chocolate!
    • Make it a Crumble: Add a crumble to the top! Mix ⅓ cup light brown sugar, ½ tsp ground cinnamon, 4 tbsp unsalted butter, melted, ⅔ cup all-purpose flour together. Gently spoon it on top of the pumpkin pie cupcakes halfway through cooking.
    2 mini pumpkin pie cupcakes on white plates. This thanksgiving dessert has whipped cream on top and pumpkin pie spice sprinkled on top.

    Optional Toppings for Pumpkin Pie Cupcakes

    • Whipped Cream: You can never go wrong with whipped cream on a mini pumpkin pie! Every holiday dessert needs whipped cream!
    • Drizzle Chocolate Syrup: Make this delicious chocolate syrup to drizzle over the top.
    • Pecans: Drop some crumbled pecans over the top of the whipped cream.
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    8 mini pumpkin pie cupcake in beautiful decorative cupcake tin. Each little pumpkin pie cupcake is topped with whipped cream and spice.

    How to Make Mini Pumpkin Pie Gluten Free

    As I always recommend, just swap out the all purpose flour for your favorite gluten free flour mix. My daughter has Celiac Disease so we usually use King Arthur's. It works well for us. Also check to make sure your baking powder and other ingredients are gluten free.

    How to Make Vegan or Dairy Free

    The only ingredient you will need to substitute is the evaporated milk. I have not tried this but it is most often recommended to use your favorite milk substitute (soy milk, for example) and warm it until it is 50% evaporated.

    pumpkin pie cupcakes on white plates

    How to Make Pumpkin Pie Cupcakes:

    Step 1: Sift together dry ingredients: flour, cinnamon, ginger, nutmeg, cloves, salt, baking powder, and baking soda. You can't over mix this step so don't worry.

    Step 2: Preheat oven to 350°F. Line a muffin tin with parchment paper muffin cups OR baking spray. (Do not use regular paper muffin cups.)

    glass bowl with pumpkin pie ingredients

    Step 3: In a separate bowl, whisk together pumpkin puree, brown sugar, eggs, vanilla, and evaporated milk.

    Step 4: Gently stir dry ingredients into wet ingredients. Do not overmix.

    pumpkin pie cupcake batter in cupcake tin

    Step 5: Fill prepared muffin cups about half full. Do not over fill.

    Step 6: Bake for 20 minutes. Cupcakes will puff up during baking, but will settle as they cool.

    Step 7: Cool completely and then chill for 1 hour in the refrigerator before topping with whipped cream.

    pumpkin pie cupcakes collage

    Frequently Asked Questions

    How long can you store pumpkin pie cupcakes in the refrigerator?

    Store these in an airtight container and store for 3-4 days in the refrigerator. This is perfect for when you want to make your Thanksgiving dessert ahead of time.

    How long can you store pumpkin pie cupcakes in the freezer?

    You can wrap these tightly in plastic wrap and freeze in a freezer bag for up to 3 months. Defrost in the refrigerator.

    How do you make pumpkin pie cupcakes gluten free

    Substitute the all purpose flour for your favorite gluten free flour mix. This works for any pumpkin pie recipe. Just use a gluten free crust if your pie has a crust.

    What can you use to substitute the evaporated milk?

    Use your favorite milk or milk-free milk product. Warm until evaporated about 50%.

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    pumpkin pie cupcakes on white plates

    Pumpkin Pie Cupcakes

    Delightful mini pumpkin pie cupcakes make the perfect holiday dessert or Thanksgiving dessert but is a fun mini dessert that you can eat all year round! If you love a good pumpkin pie recipe try this!
    5 from 5 votes
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Cool Time: 1 hour
    Course: Dessert
    Cuisine: American
    Keyword: pumpkin pie cupcakes
    Servings: 12 cupcakes
    Calories: 131kcal
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    Ingredients
     

    • ⅔ cup all-purpose flour
    • 15 oz. pumpkin puree
    • ¾ cup light brown sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 1 cup evaporated milk
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon ground ginger
    • ¼ teaspoon ground nutmeg
    • ¼ teaspoon ground cloves
    • ¼ teaspoon salt
    • ¼ teaspoon baking powder
    • ¼ teaspoon baking soda
    • whipped cream - for topping

    Instructions
     

    • Sift together dry ingredients: flour, cinnamon, ginger, nutmeg, cloves, salt, baking powder, and baking soda.
    • Preheat oven to 350°F. Line a muffin tin with parchment paper muffin cups OR baking spray. (Do not use regular paper muffin cups.)
    • In a separate bowl, whisk together pumpkin puree, brown sugar, eggs, vanilla, and evaporated milk.
    • Gently stir dry ingredients into wet ingredients.
    • Fill prepared muffin cups about half full.
    • Bake for 20 minutes. Cupcakes will puff up during baking, but will settle as they cool.
    • Cool completely and then chill for 1 hour in the refrigerator before topping with whipped cream.

    Nutrition

    Calories: 131kcal | Carbohydrates: 24g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 119mg | Potassium: 175mg | Fiber: 1g | Sugar: 17g | Vitamin A: 5606IU | Vitamin C: 2mg | Calcium: 88mg | Iron: 1mg
    Tried this recipe?Let us know how it was!
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