Pumpkin Pie Cupcakes Recipe - The Recipe Critic (2024)

These moist and tender pumpkin pie cupcakes are all of the things you love about pumpkin pie, just bite-sized! Topped with amazing cream cheese whipping cream, these will be the BEST cupcakes you’ll ever eat!!

Pumpkin and cream cheese were just made to go together.For more of this match made in heaven, try these pumpkin cheesecake snickerdoodles, pumpkin cream cheese thumbprint cookies, or these to-die-for pumpkin cream cheese truffles!

Pumpkin Pie Cupcakes With Whipped Cream Cheese Frosting

These super simple pumpkin pie cupcakes taste just like a pie with their amazing custard-like texture. You won’t believe it’s cake! Once they’re topped with the light and airy cream cheese whipped topping they become absolutely irresistible. As you start to plan for your Thanksgiving dessert lineup… I would definitely recommend giving these tasty cupcakes a chance! You won’t regret it!

When you want the perfect fall dessert but don’t want it too heavy, this is the recipe for you. These pumpkin pie cupcakes are the ideal size for an individual serving that will taste and feel indulgent without overdoing it. It’s a flawless combination of sweetness and spice, sure to satisfy everyone! If you need more tasty pumpkin dessert recipes in your life, you can find my full list here!

Pumpkin Pie Cupcake Ingredients

These pumpkin pie cupcakes look like they take a ton of ingredients but you’ll have most of them in your pantry all ready to go! This makes them super easy to throw together. Check out the recipe card at the end of the post for exact measurements.

• Pumpkin Puree: You can use canned puree or make your own! (See below) Be sure to use pure pumpkin puree and not pumpkin pie filling.
• Sugar: White sugar works great here.
• Eggs: Use large or even extra large eggs for the best height in your cupcakes.
• Vanilla: Imitation is ok here, the real deal is always the best, but it can be pricey.
• Evaporated Milk:Adds moisture and sweetness to the cake.
• Flour:All-purpose flour or unbleached flour are both fine.
• Salt:Enhances the overall flavor of your cupcake batch!
• Baking Powder and Baking Soda:These are leavening agents necessary to help the cupcakes rise.
• Spices: I used ground cinnamon, ginger, and cloves for that perfect warmth and fall spice. You can also use pumpkin pie spice!

Whipped Cream Cheese Frosting

This frosting is like the crown sitting on royalty. Creamy and silky smooth, it’s the perfect topping to the perfect cupcake.

• Cream Cheese:Full fat or 1/3 less fat cream cheese can both be used with success.
• Sugar:Helps to mellow the tanginess of the cream cheese and make it sweet.
• Whipping Cream:Heavy whipping cream will give you nice, rich topping. Don’t buy Cool Whip-type topping.

How to Make Pumpkin Pie Cupcakes

These pumpkin pie cupcakes come together so easily! With the best fall flavor, you’re going to want them on repeat all season!

1. Preheat Oven, Prep Pan: Preheat oven to 350 degrees F and line a 12 muffin tin with liners.
2. Mix Batter: In a medium-sized bowl whisk together pumpkin puree, sugar, eggs, vanilla and evaporated milk. In another bowl sift together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves. Add the dry ingredients to the wet ingredients and stir until incorporated.
3. Bake: Fill each muffin cup with 1/3 cup of the pumpkin batter. Bake for 20 minutes.
4. Chill: Let cool and refrigerate for at least 30 minutes.
5. Cream Cheese Frosting: Beat the cream cheese and sugar together until smooth and creamy. Add the heavy whipping cream and continue to beat until stiff peaks form.