Pumpkin Pie Cupcakes

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.

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.

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.

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

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.

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.)

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.

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.

Frequently Asked Questions