Pumpkin Pie Cupcakes…yep! Cupcakes.

They’re like the perfect blend between our two favorites: pumpkin pie and cupcakes in a perfect little cupcake package. Topped with a big dollop of sweet whipped cream and a sprinkle of pumpkin pie spice, I have a feeling these will be happening a lot this Fall. They’re so good! They’re so soft! The perfect easy Fall dessert.

Ingredients To Make Pumpkin Pie Cupcakes:

1 15 oz. can of Pumpkin puree
1/2 cup brown sugar
1/2 cup sugar
2 eggs
1 teaspoon vanilla
1 cup evaporated milk
1 cup flour
1 1/2 teaspoon pumpkin spice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda

Ingredients For The Sweetened Whipped Cream:

1 cup heavy cream cold
1 teaspoon vanilla
2 tablespoons powdered sugar

How To Make Pumpkin Pie Cupcakes:

Preheat oven to 350.
Line a cupcake/muffin tin with paper liners.
Spray the liners with non stick cooking spray.
Mix dry ingredients together: flour, salt, baking powder, baking soda and pumpkin spice. Set bowl aside.
With a hand mixer (or stand mixer) mix together pumpkin puree, sugars, eggs, vanilla and evaporated milk.
Add in the dry ingredients and mix until everything is well combined
Fill each cupcake liner a little more than half way full.
Bake for 20 minutes and then let cool for 20 minutes
Top each one with whipped cream and a sprinkle of pumpkin spice.

How To Make The Sweetened Whipped Cream:

Pour the heavy cream, vanilla and powdered sugar into your mixing bowl
Beat with the mixer until peaks form.

What Is The Difference Between Pumpkin Puree and Pumpkin Pie Mix?

When you are at your grocery store looking for the ingredients to make this delicious recipe or any of our other pumpkin recipes make sure you are grabbing the 100% pumpkin puree and not the can of pumpkin pie filling. Pumpkin pie filling is already sweetened and seasoned with the spices. Pumpkin puree is pumpkin that has been mixed in a food processor or blender and generally has no sweetener or spices added to it.

How To Store Pumpkin Pie Cupcakes?

Fridge: You can store any leftover cupcakes in an airtight container for up to a week if unfrosted. If you have the cupcakes already frosted then they can last in the fridge for about 3 days.

Freeze:

You can freeze unfrosted cupcakes for 3 months in an airtight freezer container or bag. When you are ready to eat these cupcakes you can either thaw them in the fridge overnight and then frost or thaw them on the counter for 3-4 hours.

We made a little video so you can see them in action.

If you make this recipe, please let me know!
-Using the star icons below: RATE and COMMENT… I would love to hear your experience. Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe with your comment.
-If you take a photo… tag me on instagram @nobiggie with the hashtag: #nobiggierecipes. I’d love to share!