This tried and true, easy recipe makes the most moist pumpkin muffins you’ve eaten. As far as pumpkin desserts go, these are definitely in my top three. So grab your ingredients and let’s bake some muffins!

Why You’ll Love This

• Notable: moist and fluffy pumpkin muffins with a creamy cheesecake center
• Main Ingredients: salted butter, light brown sugar, granulated sugar, vanilla extract, buttermilk, pumpkin puree, eggs, all-purpose flour, cream cheese, salt and spices
• Cooking Method: oven baked
• Cooking Time: 15 minutes prep, 20 minutes baking time
• Diets: vegetarian
• Special Equipment Needed: muffin tin, mixing bowls, whisk, electric hand mixer, spoon, piping bag, cooling rack

WHAT TO MAKE NEXT: If you love the combination of pumpkin and cream cheese, try our amazing Pumpkin Bar Recipe. This easy fall dessert is a crowd pleaser and uses yellow cake mix and some add-ins to give it an extra flavor boost.

Instructions

This section shows how to bake the best pumpkin muffins in the oven, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below.

PREPARE: Firstly, preheat the oven to 375°F and fill a 12-cup muffin tin or muffin cups with paper liners. If you use a mini muffin tin or a jumbo muffin tin you’ll need to adjust cook times accordingly.

COMBINE WET INGREDIENTS: In a medium bowl, whisk together your wet ingredients: butter (room temperature), brown sugar, ½ cup granulated sugar, vanilla extract, buttermilk, pumpkin puree, and two eggs. Whisk until well combined.

COMBINE DRY INGREDIENTS: In a separate bowl (large mixing bowl), combine your dry ingredients: flour, salt, cinnamon, cloves, nutmeg, baking powder, and baking soda.

FINISH BATTER: Add the flour mixture to the pumpkin puree mixture and stir just until combined – some lumps in the pumpkin batter are okay. Don’t mix with a food processor, stand mixer or hand mixer. You will accidentally over mix the ingredients.

MAKE CHEESECAKE FILLING: In a third small bowl, use a hand beater (hand mixer) to combine the cream cheese log and other cheesecake filling ingredients. Beat until smooth.

FILL MUFFIN LINERS: Firstly, transfer the pumpkin muffin batter to fill muffin tin, filling each paper cup about ¾ full. Don’t overfill. Afterwards, make a dip in the center top of each muffin batter to create a little “bowl” for the cheesecake mixture. Then, use a piping bag or a spoon to fill the indentations in the muffins with the cream cheese filling. When you are using a plastic bag or a piping bag, you can squeeze some of the sweet cream cheese filling down inside the muffin batter, too! We didn’t try it but you can give it a cream cheese swirl if you want.

BAKE: Bake muffins for 20-25 minutes, until the cream cheese filling is set (no longer wet) and a toothpick inserted in the muffin (cake part only) comes out with just a few crumbs. Note: If you are using a mini muffin tin you will need to adjust your bake time accordingly.

WHAT TO MAKE NEXT: If you love pumpkin spice flavor then you’ll love Stef’s homemade Pumpkin Spice Latte. The tell tale flavors of pumpkin, cinnamon, cloves, and espresso come together in this fall favorite.

How To Store

Room Temperature: Store pumpkin muffin leftovers in an airtight container or plastic wrapped on the countertop for 2-3 days.

Refrigerate: Let your muffin leftovers cool completely before refrigerating them in an airtight container for 4-5 days. 

Freeze: Freeze pumpkin muffins with cream cheese filling in a freezer safe container or freezer bag for up to 1 month.

Defrosting: Thaw the muffins in the refrigerator overnight or for a couple of hours on the counter.

Common Questions

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Pumpkin Muffins with Cream Cheese Filling Recipe

Delicious, tender muffins packed with a medley of pumpkin and cheesecake flavors. Everything is baked together in one pan for a scrumptious pumpkin muffin with a smooth, creamy cheesecake center.

Course Dessert

Cuisine American

Keyword pumpkin cheesecake muffins, pumpkin cream cheese muffins, pumpkin muffins

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Servings 12

Calories 353kcal

Author Andrea + Stef

Ingredients

Muffin Ingredients

• ½ cup salted butter softened
• ½ cup packed light brown sugar
• ½ cup granulated sugar
• 2 teaspoons vanilla extract
• ½ cup buttermilk
• 1 cup pumpkin puree
• 2 large eggs
• 2 cups all-purpose flour
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• 2 teaspoons baking powder
• ½ teaspoon baking soda

Cream Cheese Filling Ingredients:

• 8 ounces cream cheese softened
• ⅔ cup granulated sugar
• 1 large egg room temperature
• 1 tablespoon all-purpose flour

Instructions

• Preheat oven to 375°F and fill a 12-cup muffin tin with paper liners.
• In a large mixing bowl, whisk together butter, brown sugar, ½ cup granulated sugar, vanilla, buttermilk, pumpkin, and two eggs. Whisk until well combined.
  
• In a separate bowl, combine flour, salt, cinnamon, cloves, nutmeg, baking powder, and baking soda.
  
• Add the dry ingredients to the pumpkin mixture and stir just until combined – some lumps in the batter are okay.
  
• In a third bowl, use a hand beater to combine cream cheese filling ingredients. Beat until smooth.
  
• Transfer the muffin batter to the muffin tin, filling each cup about ¾ full.
  
• Make a dip in the center top of each muffin to create a little “bowl” for the cream cheese filling.
  
• Use a piping bag or a spoon to fill the indentations in the muffins with the cream cheese filling. If you are using a piping bag, you can squeeze some of the filling down inside the muffin batter, too!
  
• Bake for 20-25 minutes, until the cream cheese filling is set (no longer wet) and a toothpick inserted in the muffin (cake part only) comes out with just a few crumbs.
  
• Cool the muffins for just a few minutes in the pan before transferring to a cooling rack to cool the rest of the way.

Notes

Recipe Tips

• Tip: Do not overmix the batter once you have added the dry ingredients. This will make a tough muffin.
• Tip: Make sure not to overfill the muffin liners, or there won’t be any room for the cheesecake filling.
• Tip: Remove the muffins from the muffin tin to finish cooling so that they do not continue to cook and dry out.

Storage

Store in an airtight container on the countertop for 2-3 days, refrigerate 4-5 days, or freeze for up to 1 month.

More Pumpkin Recipes:

• Pumpkin Bread
• Pumpkin Bread with Chocolate Chips
• Gluten Free Pumpkin Bread
• Pumpkin Pancakes Made With Bisquick
• Pumpkin Spice Pancakes From Scratch
• Pumpkin Bars with Cinnamon Frosting
• Pumpkin Pie Cupcakes

See them all…

 

Nutrition

Calories: 353kcal | Carbohydrates: 48g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 372mg | Potassium: 137mg | Fiber: 1g | Sugar: 30g | Vitamin A: 3744IU | Vitamin C: 1mg | Calcium: 96mg | Iron: 2mg

The post Pumpkin Muffins with Cream Cheese Filling appeared first on Family Dinners.

This post may contain affiliate links to products. If you purchase products through those links we might receive a small profit.

A generous swirl of cinnamon cream cheese frosting makes these moist cupcakes out of this world yummy. The warming spices make them taste especially good during the colder months. However, they also make a great dessert for a Mexican themed party or dinner all year round.

WHAT ARE MEXICAN HOT CHOCOLATE CUPCAKES?

Mexican hot chocolate cupcakes are moist and fluffy chocolate cupcakes with just a hint of cinnamon and cayenne pepper. This subtle addition of spice does not make the cupcakes taste spicy but gives them an extra aromatic flavor. They are then topped with creamy and delicious cinnamon cream cheese frosting.

❤️ WHY YOU’LL LOVE THIS CINNAMON CHOCOLATE CUPCAKE RECIPE

Notable: Delicious chocolate cake with just a hint of cinnamon. This subtle spice is not spicy but just enough to give the chocolate cake a kick.

Main Ingredients: chocolate cake mix, eggs, butter, milk, cinnamon and cayenne pepper

Cooking Method: oven baked

Cooking Time: 15 minutes (plus cooling and frosting time)

Diets: vegetarian

Special Equipment Needed: cupcake pan, cupcake liners, electric mixer, cooling rack

INGREDIENTS

This section explains how to choose the best ingredients for Mexican hot chocolate cupcakes, what each one does in the recipe, and substitution options. For measurements and printable instructions, see the recipe card below.

You may have all of these spicy chocolate cupcake ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts and print the recipe.

• Pantry Ingredients: chocolate cake mix
• Refrigerated/Frozen Ingredients: eggs, unsalted butter, milk
• Spices: ground cinnamon, ground cayenne pepper
• Frosting: Cinnamon Cream Cheese Frosting (powdered sugar, cream cheese, butter, cinnamon, vanilla extract, heavy cream)

WHAT TO MAKE NEXT: If you love chocolate desserts then you’ll love our Chocolate Peanut Butter Muffins.

INSTRUCTIONS

This section shows how to cook cinnamon chocolate cupcakes in the oven, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below. You can print the recipe with or without photos.

PREPARE: Preheat your oven to 375°F and line a cupcake pan with paper liners.

MAKE BATTER: First, combine all the cake ingredients in a bowl, then mix until just combined.

BAKE: Divide the batter into the cupcake pan, filling the liners about ⅔-¾ full. Then bake for 15 minutes or until a toothpick inserted into the center of a cupcake comes out clean or with only a few moist crumbs on it. Let the cupcakes cool completely on a wire rack.

MAKE FROSTING: Meanwhile, using an electric mixer, whip together butter and cream cheese, then add the spices and 1 cup of sugar at a time. Finally, beat the heavy cream into the mixture.

FINISH: Decorate the cooled cupcakes with a nice swirl of cinnamon frosting and a cinnamon stick (optional). Serve.

WHAT TO MAKE NEXT: If you love the combination of cream cheese and cinnamon then you’ll love our Pumpkin Cream Cheese Muffins.

RECOMMENDED TOOLS

Electric Mixer – This recipe requires an electric mixer in order to achieve the desired smoothness and creaminess of the frosting. We do not recommend hand whisking the frosting for this recipe.

HOW TO MAKE AHEAD

You can make these cupcakes up to 3 days ahead of time. Let them cool completely and store in an airtight container in the fridge. Additionally, you can also prepare the frosting 2-3 days in advance and store it in a separate container in the fridge.

Let the cupcakes and frosting come back to room temperature before serving. If the frosting isn’t as fluffy anymore, give it a quick whip with an electric mixer before frosting the cupcakes.

TIPS FOR THE BEST MEXICAN HOT CHOCOLATE CUPCAKES

Follow these tips to make the best spicy chocolate cupcakes.

✔️ Use your favorite cake mix. 

✔️ Don’t overfill the cupcake liners. In order to create nicely domed cupcakes, fill the liners about ⅔-¾ full.

✔️ Cool completely. Allow your cupcakes to cool completely before frosting or the butter in the frosting will melt and make it runny.

✔️ Top with Cinnamon Cream Cheese Frosting. Using our homemade cinnamon frosting will make these cupcakes out of this world delicious.

HOW TO STORE

Refrigerate: Store any leftover cinnamon chocolate cupcakes in an airtight container in the fridge for up to 3 days. Let them come back to room temperature before serving.

Freeze: Store unfrosted cupcakes in a freezer safe container and freeze for up to 3 months.

Defrosting: Thaw Mexican hot chocolate cupcakes in the refrigerator overnight or let them sit on the counter for a couple of hours.

MORE MEXICAN INSPIRED RECIPES

Are you planning a Mexican themed dinner party? Homemade Guacamole, Loaded Beef Nachos or Fried Fish Tacos are some of our other favorite Mexican recipes.

• 
  Instant Pot Mexican Rice
• 
  Air Fried Fish Tacos
• 
  Queso Blanco (White Nacho Cheese Sauce)
• 
  Ground Beef Taco Filling

MORE CHOCOLATE DESSERT RECIPES

If you love chocolate treats as much as we do, you have to try our Double Chocolate Molten Muffins, Chocolate Raspberry Muffins, or No Bake Chocolate Lasagna, for example.

• 
  Double Chocolate Molten Muffins
• 
  Chocolate Peanut Butter Truffles
• 
  Chocolate Rum Muffins
• 
  No Bake Chocolate Lasagna 4 Layer Dessert

FREQUENTLY ASKED QUESTIONS

For perfect results every time, here are answers to the most common questions about cooking Mexican hot chocolate cupcakes.

What is Mexican hot chocolate?

Generally, Mexican hot chocolate comes in disk shape and can usually be found in the Mexican food aisle of the supermarket. You can break off pieces and melt it in hot milk. The difference to regular hot chocolate is the added spices. Mexican hot chocolate is flavored with a hint of cinnamon and cayenne pepper for a slight spicy kick.

Does the cayenne pepper make these cupcakes taste spicy?

No, these cupcakes will not burn your mouth. By adding only a ¼ teaspoon of cayenne pepper to the batter you create a slight hint of spiciness within the cupcakes, no overwhelming heat.

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Mexican Hot Chocolate Cupcakes

Delicious chocolate cake with just a hint of cinnamon, topped with silky cinnamon cream cheese frosting.

Course Dessert

Cuisine American, Mexican, vegetarian

Keyword cinnamon chocolate cupcakes, Mexican hot chocolate cupcakes, spicy chocolate cupcakes

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 20 cupcakes

Calories 295kcal

Author Andrea + Stef

Equipment

• cupcake pan
• cupcake liners
• large bowl
• whisk or cooking spoon
• cooling rack

Ingredients

• 1 box chocolate cake mix
• 3 eggs
• ½ cup butter melted
• 1¼ cup milk
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cayenne pepper
• Cinnamon Cream Cheese Frosting

Instructions

• Preheat the oven to 375°F. Place cupcake liners in a cupcake pan.
• In a large mixing bowl, combine chocolate cake mix, 3 eggs, melted butter, milk, cinnamon and cayenne. Mix until just combined.
  
• Pour batter into cupcake liners in the cupcake tin. Batter should fill the liner about ⅔-¾ full. This recipe makes 20-24 cupcakes, depending on how full you fill the liners.
  
• Bake in the oven for 15 minutes until a toothpick is inserted into the center of a cupcake and comes out clean or with crumbs on it. It should not have gooey batter on it.
  
• Remove from the cupcake pan and place on a cooling rack.
• Meanwhile, make the cinnamon cream cheese frosting.
  
• Once cupcakes are completely cool, frost with a thick layer of frosting.
  

Notes

• Frost the cupcakes using a knife or a piping bag.
• Use pieces of cinnamon sticks, shaved chocolate or an additional sprinkle of cinnamon for decoration. 

Nutrition

Calories: 295kcal | Carbohydrates: 17g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 200mg | Potassium: 112mg | Fiber: 1g | Sugar: 9g | Vitamin A: 82IU | Vitamin C: 0.02mg | Calcium: 63mg | Iron: 1mg

The post Mexican Hot Chocolate Cupcakes appeared first on Family Dinners.

Today we are making molten chocolate lava cake, but in the form of muffins, because let’s face it, these are just easier to eat this way. You have probably seen lava cake on restaurant dessert menus, and if you love those, you will find these extra addicting!

We know they sound really fancy, but honestly, you only need a few simple ingredients to make the best molten chocolate cakes. Be sure to serve these when you have company over, because they are always a real crowd pleaser!

CHOCOLATE MOLTEN MUFFIN INGREDIENTS

You may have all of these ingredients for this easy recipe in your refrigerator or pantry and not need to make a trip to the grocery store! If this is your first time making this delicious recipe you might want to read the possible variations before deciding on your ingredients.

• Molten Center: heavy cream, dark chocolate bars (we really like Ghiradelli)
• Muffins: flour, cocoa powder, salt, baking powder, baking soda, sugar, egg, butter, vanilla, milk, sour cream, white chocolate chips, semi-sweet chocolate chips

SIMILAR RECIPES

Enjoy this great recipe or some of these other similar recipes you will love:

• Chocolate Raspberry Muffins– the perfect combo of chocolate and raspberry
• Chocolate Peanut Butter Muffins – for the peanut butter cup lover
• Chocolate Mint Muffins – all the chocolate flavor with just the right amount of mint
• Chocolate Rum Muffins – rich, moist, and decadent!

INSTRUCTIONS

Follow the full instructions and kitchen tips and quick tips for the best way to make this recipe. Don’t forget to check the prep time and cook time in the recipe card below before you begin.

PREPARE THE MOLTEN GANACHE CENTER: Chop the chocolate bar into medium sized pieces and place them into a heat safe bowl. Pour the cream into a small saucepan and let it simmer, heating it just until it comes to a boil. Pour the hot cream over the chopped chocolate and cover it with a lid or large plate to trap in the heat. Whisk the chocolate mixture together until you have a smooth and creamy ganache.

Place the dark chocolate ganache in the refrigerator for about 2 hours. Scoop out several tablespoons at a time to make each truffle. Roll them between your hands to make a ball shape. Repeat until all of the batter is gone.

Place them on a parchment lined baking sheet. Once all 12 truffles are on the baking sheet, place them in the fridge for about 30 minutes.

🔴 TIP: If you’re low on time you can skip the refrigeration and just scoop a spoonful of the filling into the muffin batter when you’d put the ganache ball into the muffin cup.

PREPARE: Let’s make the muffins! Start by preheating the oven to 375 degrees and place cupcake liners in the muffin tin.

MAKE THE BATTER: In a medium bowl, add the flour, cocoa powder, salt, baking powder, baking soda, and sugar; whisk together and set aside.

Add the egg, cooled butter, vanilla, milk, and sour cream to a large mixing bowl and mix until combined. You can hand mix with a rubber spatula or use an electric hand mixer.

Stir the dry ingredients into the bowl with the wet ingredients until almost combined. Gently fold in a ½ cup of chocolate chips, being careful to not overmix the cake batter.

🔴 TIP: The muffins may sink if the batter sits out too long (due to the baking soda and the baking powder bubbling when they come into contact with liquid.) Do not prepare the batter ahead of time.

MAKE THE MUFFINS: Scoop 2 tablespoons of batter to each lined muffin cup. Then add a ganache center, then fill the rest of the muffin tin with batter until it’s about ⅔ full.

BAKING TIME: Cook for about 18 minutes. The tops of the chocolate cupcakes should look a little dry and slightly puffed once they are ready. Sticking a toothpick in to test the doneness will not work with this recipe because of the melted chocolate in the middle of the cake.

COOL: After you have taken the muffins out of the oven, allow them to rest for 10 minutes in the muffin pan. Then transfer them to a wire rack so they can finish cooling.

DECORATE: Reheat the melted ganache and add it to a piping or plastic bag to drizzle chocolate over the top. Add sprinkles, a dust of powdered sugar, or additional chocolate chips. Feel free to serve with a scoop of vanilla ice cream for the ultimate dessert craving.

STORAGE TIPS

Storing your food properly is important to prevent spoiling or food poisoning.

Refrigerate: Store in an airtight container or ziploc bag and refrigerate or store on the counter for up to 3 days if you can’t eat it the next day.

Freeze: Store in an airtight, freezer safe, container. If you’re storing in a zip top plastic bag, try to get as much air out as possible. Freeze for up to 3 months.

Defrosting: A great way to defrost is in the refrigerator overnight.

MORE CHOCOLATE MUFFIN RECIPES

If you love muffins you’ll enjoy our Chocolate Mint Muffins, Cornbread Muffins or our Cream Cheese Filled Pumpkin Muffins. You’ll also salivate at these other molten muffins!

FREQUENTLY ASKED QUESTIONS

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Double Chocolate Molten Muffins

Deliciously decadent muffins are soft and gooey in the center. Make a bunch to share or freeze them to eat later.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 18 minutes minutes

Chill Time 2 hours hours

Servings 12

Calories 306kcal

Author Andrea + Stef

Ingredients

Dark Chocolate Truffle Ingredients:

• 2 4 oz. dark chocolate bars, chopped
• ½ cup heavy whipping cream

Muffin Ingredients:

• 1 cups all-purpose flour
• ⅜ cup unsweetened cocoa powder
• ¼ teaspoon salt
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¾ cups granulated sugar
• 1 large egg room temperature
• ¼ cup unsalted butter melted and cooled
• 1 teaspoon vanilla extract
• ¾ cup milk
• ½ cup sour cream
• ½ cup semi-sweet chocolate chips plus more for the tops of the muffins, if desired
• ½ cup white chocolate chips

Instructions

Truffle Instructions:

• Prepare the truffles first. This recipe will make 12 truffles to fill each of the 12 muffins.
• Place chopped dark chocolate pieces in a small heat-proof bowl.
  
• Simmer the cream in a small saucepan, heating just until it comes to a boil. Pour cream over the chopped chocolate and place a large plate or lid over the bowl to trap the heat.
  
• Whisk chocolate/cream mixture until it turns into a glossy chocolate ganache. If needed,, microwave the mixture for a few seconds at a time and stir until smooth if some of the chocolate does not melt all the way.
  
• Place the ganache in the refrigerator or freezer for about 2 hours to firm up.
• Scoop tablespoons of the dark chocolate ganache and roll it between your hands to form 12 round balls. Place the formed truffles on a sheet pan lined with parchment paper and place back into the refrigerator to chill until ready to put into the muffin batter.
  
• Set aside any remaining ganache to drizzle over the finished muffins, if desired.

Muffin Instructions:

• Preheat the oven to 375°F. Line a 12-cup muffin pan with cupcake liners.
• Whisk together flour, cocoa powder, salt, baking powder, baking soda, and sugar; set aside.
  
• Mix together egg, cooled butter, vanilla, milk, and sour cream in a large mixing bowl until well combined.
  
• Stir the dry ingredients into the wet ingredients just until combined.
  
• Add ½ cup chocolate chips and fold gently into the batter.
  
• Spoon about 2 tablespoons of batter into the bottom of each muffin liner in the muffin tin. Place one dark chocolate truffle into the center of each muffin cavity and then cover with another scoop of batter.
  
• Sprinkle some additional chocolate chips over the top of the batter, if desired.
  
• Bake for approximately 18 minutes until the tops of the muffins are slightly puffed and appear dry on the top.
• Cool muffins for about 10 minutes and then transfer to a cooling rack to finish cooling.
• Truffle centers will remain soft and melty while muffins are warm. You can reheat muffins in the microwave for 10-15 seconds to remelt the truffle center.
• Reheat leftover ganache in the microwave until fluid. Scoop into a piping bag or a small plastic bag and snip the corner off. Drizzle the ganache over the tops of the muffins.
• Melt white chocolate chips in a small microwave-safe bowl. Heat for 30 seconds at a time, stirring until chocolate is fully melted. Drizzle white chocolate over the muffins as well, if you wish.
  

Notes

Storage:

Store in an airtight container for 2-3 days or freeze for up to 3 months.

Notes:   

 

Do not mix the muffin batter until the truffles are rolled and ready.

 

The muffins may sink if the batter sits out too long (due to the baking soda and the baking powder bubbling when they come into contact with liquid.)

 

The heavy cream for the chocolate ganache can be heated in the microwave instead of simmered on the stovetop, if you wish.

 

The recipe will make 12 truffles and 12 muffins.  

Nutrition

Calories: 306kcal | Carbohydrates: 34g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 162mg | Potassium: 198mg | Fiber: 2g | Sugar: 22g | Vitamin A: 376IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 2mg

The post Double Chocolate Molten Muffins appeared first on Family Dinners.

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.

BLACKBERRY DUMP CAKE

Prep Time: 5 min

CLICK FOR RECIPE

CHOCOLATE LASAGNA

Total Time: 40 mins

CLICK FOR RECIPE

MINI PINEAPPLE UPSIDE DOWN CAKE

CLICK FOR RECIPE

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.

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

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.

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.

DRY BRINE TURKEY

The secret to a perfect roasted turkey.

CLICK TO SEE RECIPE

CREAMY MASHED POTATOES

Don’t miss our top tip for perfect potatoes!

CLICK TO SEE RECIPE

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

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%.

PERFECT APPLE PIE

Prep Time: 20 min

CLICK FOR RECIPE

CHOCOLATE LASAGNA

Total Time: 40 min

CLICK FOR RECIPE

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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!

Course Dessert

Cuisine American

Keyword pumpkin pie cupcakes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Cool Time 1 hour hour

Servings 12 cupcakes

Calories 131kcal

Author Andrea + Stef

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

PARMESAN FRENCH BREAD

Prep Time: 5 min

CLICK FOR RECIPE

SPIKED APPLE CIDER

Prep Time: 10 min

CLICK FOR RECIPE

The post Pumpkin Pie Cupcakes appeared first on Family Dinners.

If you love sweet and sour these pineapple upside down mini cakes are for you. They’re cute and easy to make. These use a cake mix so they couldn’t be easier!!

A traditional pineapple upside down cake is a buttery cake with a layer of sugary pineapples and cherries. It’s called an upside down cake because after it’s baked you turn it over so the pineapples and cherries are on top.

Upside down fruit cakes were first created centuries ago when people cooked with cast iron skillets over open fires. They’d put the fruit on the bottom and top with the cake and when it was cooked the’d flip the cake over. The fruit sugars and juices run down into the cake.

In 1911 Dole created a machine to cut pineapple rings. That’s when sliced pineapple became popular. Recipe cookbooks and catalogues began featuring the pineapple upside down cake in the 1920’s.

Make it a Meal!

Turn pineapple upside down mini cakes into a whole meal! It pairs well with:

• Main Dish: Pot Roast – This is another American classic! This recipe is the only one you’ll ever need.
• Side Dish: Roasted Brussels Sprouts – If you love brussels sprouts you’ll love them cooked this way.
• Bread: Garlic French Bread – Easy! Make this with a store bought loaf of french bread.
• 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.

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Ways to Use Pineapple Upside Down Mini Cakes

• After dinner dessert: These are quick and easy to make for an after dinner dessert.
• Freeze for later: Whether you need desserts for unexpected guests or just want to eat them later, you can freeze these for later. This recipe makes enough to save time at a later date!

Ingredients:

• salted butter, melted
• packed light brown sugar
• canned pineapple chunks, reserve the liquid
• maraschino cherries
• yellow cake mix
• eggs
• vegetable oil
• cup sour cream

Possible Pineapple Upside Down Cake Variations

• Salted Caramel Pineapple Upside Down Cake: YUM-O! Combine 2 Tablespoons of chopped pecans with ½ cup of salted caramel sauce. Add this in the pan before the pineapple. Omit the cherries.
• Blueberries: Substitute the cherries for fresh large blueberries.
• Chocolate: Use a chocolate cake mix instead of a yellow cake mix.

Frequently Asked Questions

Q. How long can you store pineapple upside down cake in the refrigerator?

A. Allow the cakes to fully cool. Wrap the pineapple upside down mini cakes in plastic wrap or store in a container with a lid for up to 3 days.

Q. How long can you store pineapple upside down cake in the freezer?

A. Allow the cakes to fully cool. Wrap in aluminum foil wrap. Freeze for up to 3 months. Defrost in the refrigerator.

Q. Can you make pineapple upside down mini cakes be made gluten free?

A. Use a gluten free cake mix to make these cakes gluten free. Make sure your spray you use to grease your pan is gluten free. Some pan sprays contain gluten.

Q. Can you make pineapple upside down mini cakes dairy free?

A. To make your cakes dairy free just substitute the sour cream for a dairy free option. I prefer this Non-Dairy Yogurt Sour Cream as the best substitute when baking.

Q. Can you make pineapple upside down mini cakes vegan?

A. Follow instructions to make it dairy free, substitute your favorite vegan egg substitute and omit the maraschino cherries.

How to Make Pineapple Upside Down Mini Cakes:

Step 1: Preheat oven to 350°F.

Step 2: Spray two 12-cup muffin tins with non-stick cooking spray or grease with butter and set aside. Note: If you’re making these gluten free make sure your cooking spray is gluten free.

Step 3: Stir together melted butter and brown sugar. Spoon 1 teaspoon of this mixture into each muffin tin cup. It should spread to coat the bottom of each cup.

Step 4: Slice pineapple chunks in half if the brand you have is particularly chunky (about ¼″ thickness is good). Arrange four pieces of pineapple chunks and one maraschino cherry in the bottom of each muffin cup. (Do not discard the juice from the can of pineapple chunks – it will be used in the cupcake batter).

Step 5: In a mixing bowl or bowl of a standing mixer, beat together dry cake mix, eggs, oil, sour cream, and 1 cup of pineapple juice. If there is not enough juice reserved from the can, supplement with water to make 1 cup of liquid.

Step 6: Beat for 2 minutes on medium speed until the batter is thick and fluffy.

Step 7: Divide batter between the 24 muffin tin cups. Make sure not to disturb the pineapple/cherry pattern when you add the batter.

Step 8: Bake for 20-25 minutes or until a toothpick inserted into the cupcake comes out clean (a few crumbs are fine).

Step 9: Allow cakes to cool in the muffin tins for a few minutes before inverting onto a cooling rack to cool. If any of the pineapple chunks stick in the muffin tin, simply use a fork or spatula to scoop them out of the muffin cup and put them back into their place on the mini cake.

Print

Pineapple Upside Down Mini Cakes

Delicious little pineapple upside down mini cakes with a cherry on top. Quick and easy to make.

Course Dessert

Cuisine American

Keyword pineapple upside down cupcakes, pineapple upside down mini cakes

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Servings 24

Calories 221kcal

Author Andrea + Stef

Ingredients

• ½ cup salted butter melted
• ¾ cup packed light brown sugar
• 20 oz. can of pineapple chunks reserve the liquid
• 24 maraschino cherries
• 1 box yellow cake mix
• 3 large eggs
• ½ cup vegetable oil
• 1 cup pineapple juice (use reserved liquid from the can of pineapple chunks)
• ½ cup sour cream

Instructions

• Preheat oven to 350°F.
• Spray 2 12-cup muffin tins with non-stick cooking spray or grease with butter and set aside.
• Stir together melted butter and brown sugar. Spoon 1 teaspoon of this mixture into each muffin tin cup. It should spread to coat the bottom of each cup.
• Slice pineapple chunks in half if the brand you have is particularly chunky (about ¼" thickness is good). Arrange four pieces of pineapple chunks and one maraschino cherry in the bottom of each muffin cup. (Do not discard the juice from the can of pineapple chunks – it will be used in the cupcake batter).
• In a mixing bowl or bowl of a standing mixer, beat together dry cake mix, eggs, oil, sour cream, and 1 cup of pineapple juice. If there is not enough juice reserved from the can, supplement with water to make 1 cup of liquid.
• Beat for 2 minutes on medium speed until the batter is thick and fluffy.
• Divide batter between the 24 muffin tin cups, making sure not to disturb the pineapple/cherry pattern when you add the batter.
• Bake for 20-25 minutes or until a toothpick inserted into the cupcake comes out clean (a few crumbs are fine).
• Allow cakes to cool in the muffin tins for a few minutes before inverting onto a cooling rack to cool. If any of the pineapple chunks stick in the muffin tin, simply use a fork or spatula to scoop them out of the muffin cup and put them back into their place on the mini cake.

Notes

There is enough batter to make 24 cupcakes or you can make 12 cupcakes and 1 round Pineapple Upside Down Cake (Girl Inspired link).

Nutrition

Calories: 221kcal | Carbohydrates: 27g | Protein: 2g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 33mg | Sodium: 196mg | Potassium: 125mg | Fiber: 1g | Sugar: 20g | Vitamin A: 192IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 1mg

The post Pineapple Upside Down Mini Cake appeared first on Family Dinners.