Masters of kitchen
Pumpkin Pie Cupcakes: The Perfect Fall Treat
As the air turns crisp and the leaves begin to change, there’s nothing cozier than baking with pumpkin spice. If you’re a fall lover who dreams of pumpkin everything, then these Pumpkin Pie Cupcakes are about to become your new seasonal obsession.
Think of them as a mashup between your favorite creamy pumpkin pie and a fuss-free handheld cupcake. Unlike traditional cupcakes, these have a soft, custard-like center — more like a mini pie in disguise than a fluffy cake. Whether you’re hosting a cozy Friendsgiving, prepping treats for Halloween, or just craving something comforting with your cup of coffee, these little gems check every box.
In this post, you’ll learn:
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What makes these cupcakes different from regular pumpkin or spice cupcakes
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The exact ingredients you need (plus some optional add-ins)
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A step-by-step method for perfect texture
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Pro tips to avoid common pitfalls
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Storage, serving, and more!
Let’s dive into this delicious fall favorite!
What Are Pumpkin Pie Cupcakes?
Pumpkin Pie Cupcakes aren’t your average cupcake — and that’s what makes them special. Instead of a light, fluffy crumb, these little desserts bake up with a dense, velvety texture, almost like a pumpkin pie filling that’s set in a cupcake wrapper.
They’re:
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Portion-controlled mini desserts (no slicing needed!)
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Less messy than traditional pie (no crust or forks required)
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Ideal for holiday platters, dessert buffets, or quick afternoon treats
They’re baked in a muffin tin, usually without a traditional crust, and topped with whipped cream or cinnamon sugar once cooled. These treats are a guaranteed crowd-pleaser for anyone who loves pumpkin spice.
Key Ingredients You’ll Need
You’ll only need a handful of pantry staples to make this cozy dessert — no fancy tools or complicated techniques required.
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Pumpkin Purée – Not to be confused with pumpkin pie filling. You want 100% pure pumpkin purée for the best flavor and control over sweetness.
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Sweetened Condensed Milk – Adds richness and the perfect level of sweetness. You can also use evaporated milk with added sugar as a backup.
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Eggs – Essential for structure and custard-like texture.
Pro Tip: Use room temperature eggs for a smoother batter and even baking!
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Pumpkin Pie Spice – A fragrant blend of cinnamon, nutmeg, ginger, and cloves. Make your own or use a store-bought mix.
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Vanilla Extract – Enhances the warm spice profile and adds depth.
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Optional Crust Base – Crushed graham crackers or gingersnaps can be used for a more pie-like experience.
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Toppings – Whipped cream, cinnamon sugar, chopped pecans, or a drizzle of caramel are all delicious additions once they’re cooled.
These ingredients come together to create a rich, spiced cupcake that’s full of fall flavor.
Step-by-Step Instructions: How to Make Pumpkin Pie Cupcakes
Let’s break down the process so your cupcakes come out perfectly every time.
Step 1: Prep the Batter
In a large mixing bowl, combine:
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1 can (15 oz) pumpkin purée
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1 can (14 oz) sweetened condensed milk
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2 large eggs
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1 tsp vanilla extract
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1 ½ tsp pumpkin pie spice
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Pinch of salt
Whisk until smooth and lump-free. The batter will be thinner than traditional cupcake batter — that’s expected!
Step 2: Line Your Muffin Tin
Use a standard 12-cup muffin tin and line with paper cupcake liners or lightly greased silicone molds. Silicone molds release more easily, especially with this custard-like filling.
If using a crust base:
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Mix ¾ cup graham cracker crumbs with 2 tbsp melted butter and 1 tbsp sugar
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Press 1 tsp into the bottom of each liner before adding batter
Step 3: Fill and Bake
Pour the batter into each cup, filling about ¾ full. Don’t overfill — they rise slightly and settle as they cool.
Bake at 350°F (175°C) for about 20–25 minutes. The edges will set, and the centers should still have a slight jiggle.
Don’t overbake — they’ll continue to firm up as they cool!
Step 4: Cool and Set
Let the cupcakes cool completely in the pan on a wire rack. They’ll shrink slightly and develop that signature pie-like texture. Once fully cooled, refrigerate for at least 1 hour before serving.
Optional: Add Toppings
Just before serving, add a dollop of whipped cream, a sprinkle of cinnamon, or a drizzle of maple syrup or caramel.
Tips for the Best Results Every Time
To make sure your pumpkin pie cupcakes turn out picture-perfect and absolutely delicious, keep these tips in mind:
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Don’t Overfill – Stick to ¾ full per liner to avoid overflow and promote even setting.
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Cool Completely in the Tin – Removing them too early can cause collapse or tearing.
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Avoid Sinking Centers – Make sure your oven is fully preheated, and don’t open the door too early while baking.
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Chill Before Serving – These cupcakes develop a better texture and richer flavor once chilled.
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Make Ahead-Friendly – Bake the day before your event and chill overnight. Top just before serving for best results.
Storage Tip: Place in an airtight container and refrigerate for up to 5 days. You can also freeze them for longer storage.
Delicious Variations You Can Try
Once you’ve mastered the classic version, it’s time to have some fun with creative spins. These Pumpkin Pie Cupcake variations will help you tailor the treat to your preferences, dietary needs, or party themes.
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Crust Options – Add texture and contrast with a flavorful base:
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Gingersnap crust for spicy depth
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Oreo cookie base for a chocolate twist
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Almond flour crust for a gluten-free, nutty profile
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Mini Versions – Use a mini muffin pan to make bite-sized treats — perfect for dessert platters or holiday parties.
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Toppings with a Twist – Swap classic whipped cream for:
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Maple whipped cream (just whip cream with a splash of maple syrup)
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Toasted pecans or candied ginger for crunch
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Dairy-Free or Gluten-Free Options – Substitute sweetened condensed coconut milk and almond flour crust for a treat that suits special diets.
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Pumpkin Cheesecake Swirl – Add a swirl of cream cheese sweetened with sugar and vanilla for a rich, cheesecake-like flavor.
Flavor Twist: Add a splash of maple syrup, bourbon, or dark rum to the batter for grown-up depth and aroma!
How to Serve Pumpkin Pie Cupcakes
These cupcakes are delightful on their own, but a few thoughtful additions can take them to the next level.
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Chill Before Serving – They’re best served cold or slightly chilled to highlight their creamy texture.
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Top It Off – Just before serving, add:
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A swirl of whipped cream
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A light dusting of cinnamon or nutmeg
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Chopped nuts, salted caramel, or even mini marshmallows
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Perfect Pairings – Enjoy with:
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A cup of chai tea, pumpkin spice latte, or apple cider
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Espresso or vanilla rooibos for a relaxing afternoon treat
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Presentation matters, too—serve them on a rustic cake stand or in decorative cupcake wrappers for seasonal flair.
How to Store & Freeze Them
Pumpkin Pie Cupcakes are a great make-ahead dessert — perfect for busy holidays or cozy weekends.
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Refrigeration – Store in an airtight container in the fridge for up to 5 days. Keep them covered to prevent drying out or absorbing fridge odors.
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Freezing – You can freeze them! Once fully cooled:
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Wrap each cupcake individually in plastic wrap
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Place in a freezer-safe bag or container
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Freeze for up to 2 months
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To serve, thaw overnight in the refrigerator and top with fresh whipped cream.
Best Practice: Avoid freezing with toppings. Add whipped cream after thawing for best texture and flavor.
Common Mistakes to Avoid
Even though these cupcakes are simple to make, a few easy-to-miss mistakes can affect the final results. Here’s how to avoid them:
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Overbaking – This leads to a rubbery or curdled texture. Remove them when the edges are set but the center still jiggles slightly.
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Wrong Pumpkin – Avoid using pumpkin pie filling — it’s pre-sweetened and spiced, which will throw off the flavor and consistency.
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Removing Too Soon – Let the cupcakes cool completely in the pan. Trying to remove them too early can cause collapse or tearing.
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Sticky Liners – If you’re using paper liners, lightly grease them to avoid sticking. Or better yet, use silicone muffin cups for easy release.
Quick Fix: If your cupcakes stick, chill them for a few hours — they’ll firm up and release more cleanly.
FAQs: Your Pumpkin Pie Cupcake Questions Answered
Why did my cupcakes sink in the middle?
This usually means they were slightly underbaked or cooled too quickly. Let them bake until the edges are firm and the center has just a bit of jiggle. Always cool completely in the pan to help them set properly.
Can I use store-bought pumpkin pie mix instead of purée?
It’s not recommended. Pie mix contains added sugar and spices, which can result in an overly sweet, inconsistent filling. Stick with 100% pumpkin purée for best results.
How do I make them dairy-free?
Use sweetened condensed coconut milk or another dairy-free condensed milk alternative. Also, substitute any cream-based toppings with coconut whipped cream.
Can I add a crust to the bottom?
Absolutely! A graham cracker or gingersnap crust adds structure and flavor. Just press the mixture into the bottom of the liners before pouring in the batter.
Do these cupcakes need to be refrigerated?
Yes! Because of their custard-like filling, they must be kept chilled. They’re best served cold, which enhances both flavor and texture.
Pumpkin Pie Cupcakes Recipe
Equipment
- Mixing bowl
- Whisk or hand mixer
- Muffin tin (12-count)
- Cupcake liners or silicone molds
- Measuring cups and spoons
- Cooling rack
- Optional: food processor (for crust)
Ingredients
- 1 can 15 oz pumpkin purée (not pumpkin pie filling)
- 1 can 14 oz sweetened condensed milk
- 2 large eggs room temperature
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- Pinch of salt
- Cupcake liners or silicone molds
Optional crust:
- ¾ cup graham cracker crumbs
- 2 tablespoons melted butter
- 1 tablespoon sugar
Optional toppings:
- Whipped cream
- Ground cinnamon
- Chopped pecans or caramel drizzle
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or lightly grease silicone molds.
- In a large bowl, whisk together pumpkin purée, sweetened condensed milk, eggs, pumpkin pie spice, vanilla, and salt until smooth.
- (Optional crust): Mix graham cracker crumbs with melted butter and sugar. Press ~1 tsp into each liner.
- Divide batter evenly among the cups, filling each about ¾ full.
- Bake for 22–25 minutes, or until edges are set and centers still jiggle slightly.
- Cool completely in the pan on a wire rack.
- Chill in the refrigerator for at least 1 hour before serving.
- Top with whipped cream, cinnamon, or nuts if desired. Serve chilled!
Notes
- Don’t overbake — they’ll set more as they cool.
- Use silicone liners or grease paper liners to prevent sticking.
- Easily freeze them by wrapping individually and storing in a zip-top bag for up to 2 months.
- For a dairy-free version, use sweetened condensed coconut milk and top with coconut whipped cream.