These pumpkin pie cupcakes bring the warm spices and cozy flavor of pumpkin pie to a soft, easy-to-serve cupcake. I love them as part of a Thanksgiving dessert spread, especially topped with a tangy cream cheese frosting.
Why You’ll Love These Pumpkin Pie Cupcakes
Each cupcake is tender, warmly spiced, and full of real pumpkin flavor, with a creamy frosting that balances the sweetness. They’re easy to bake ahead, simple to serve, and a lovely alternative when you want pumpkin pie flavors without slicing a pie.
Pumpkin Pie Cupcakes Ingredients & Substitutions
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup pumpkin puree, not pumpkin pie filling
- 1/2 cup neutral oil
- 3/4 cup packed light brown sugar
- 2 large eggs, at room temperature
- 1/4 cup milk
- 1 teaspoon alcohol-free vanilla extract
- 4 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 teaspoon ground cinnamon, for the frosting
Pumpkin puree gives the cupcakes their moist texture and mellow pumpkin flavor. If you only have pumpkin pie spice, use 2 1/2 teaspoons in place of the cinnamon, ginger, and nutmeg. For a dairy-free option, use an unsweetened plant-based milk and a dairy-free cream cheese and butter alternative.
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. Combine the wet ingredients
In a large bowl, whisk the pumpkin puree, oil, brown sugar, eggs, milk, and alcohol-free vanilla until smooth.
4. Make the batter
Add the dry ingredients to the pumpkin mixture. Stir just until no dry streaks remain. Avoid overmixing, which can make the cupcakes dense.
5. Bake the cupcakes
Divide the batter evenly among the liners, filling each about two-thirds full. Bake for 18 to 22 minutes, until the tops spring back lightly and a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
6. Make the cream cheese frosting
Beat the softened cream cheese and butter until smooth. Add the powdered sugar and cinnamon, then beat until fluffy. Spread or pipe the frosting onto the completely cooled cupcakes.
Tips for Success
- Use plain pumpkin puree rather than pumpkin pie filling, which is already sweetened and spiced.
- Measure the flour by spooning it into the measuring cup and leveling the top. Scooping directly can pack in too much.
- Bring the eggs, milk, cream cheese, and butter to room temperature for a smooth batter and frosting.
- Let the cupcakes cool fully before frosting so the topping stays thick and creamy.
Variations of Pumpkin Pie Cupcakes
Fold 1/2 cup chopped pecans or walnuts into the batter for a little crunch. For extra spice, add a pinch of cloves or swap the individual spices for pumpkin pie spice. You can also leave off the frosting and dust the cooled cupcakes with a little powdered sugar for a lighter finish.
Serving Suggestions: What to Pair with Pumpkin Pie Cupcakes
Serve these cupcakes as part of a Thanksgiving dessert table alongside apple crisp, pecan bars, or a scoop of vanilla ice cream. They’re also delicious with hot coffee, chai, or a mug of warm apple cider.
Storage & Reheating Instructions
Because of the cream cheese frosting, store frosted cupcakes in an airtight container in the refrigerator for up to 4 days. Let them sit at 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 overnight in the refrigerator, then frost before serving.
Memories Made Around the Table
I like setting these cupcakes out after Thanksgiving dinner, when everyone is ready for one last sweet bite but a full slice of pie feels like too much. The little swirls of frosting make them feel special, and the familiar pumpkin spice aroma always brings everyone back to the dessert table.
FAQs
Can I make pumpkin pie cupcakes ahead of time?
Yes. Bake the cupcakes a day ahead and store them unfrosted in an airtight container. Frost them the day you plan to serve them, or refrigerate them once frosted.
Can I use pumpkin pie filling instead of pumpkin puree?
It’s best to use plain pumpkin puree. Pumpkin pie filling has added sugar and spices, which can change the sweetness and texture of the cupcakes.
How do I know when the cupcakes are done?
The tops should spring back gently when touched, and a toothpick inserted in the center should come out clean or with a few dry crumbs.
Can I freeze these cupcakes?
Yes. Freeze the unfrosted cupcakes in a freezer-safe container for up to 2 months. Thaw them in the refrigerator, then bring them closer to room temperature and frost before serving.
Final Thoughts
With soft pumpkin-spiced centers and a creamy cinnamon frosting, these cupcakes make a charming addition to Thanksgiving dessert ideas. Bake a batch for your holiday table, or save a few for a cozy treat the next day.
Pumpkin Pie Cupcakes
Equipment
- 1 12-cup muffin pan
- 1 Mixing Bowls
- 1 Whisk
- 1 Electric Mixer for the frosting
Ingredients
Cupcakes
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 1 cup pumpkin puree not pumpkin pie filling
- 0.5 cup neutral oil
- 0.75 cup light brown sugar packed
- 2 large eggs at room temperature
- 0.25 cup milk
- 1 teaspoon alcohol-free vanilla extract
Cream Cheese Frosting
- 4 ounces cream cheese softened
- 4 tablespoons unsalted butter softened
- 1.5 cups powdered sugar
- 0.5 teaspoon ground cinnamon for the frosting
Instructions
Cupcakes
- 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 pumpkin puree, oil, brown sugar, eggs, milk, and alcohol-free vanilla until smooth.
- Add the dry ingredients to the pumpkin mixture. 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 the tops spring back lightly and a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Cream Cheese Frosting
- Beat the softened cream cheese and butter until smooth. Add the powdered sugar and cinnamon, then beat until fluffy. Spread or pipe the frosting onto the completely cooled cupcakes.