Homemade Pumpkin Pie Cupcakes

I used to think pumpkin pie was only for Thanksgiving until my kids started begging for it year-round. That’s when I discovered these cupcakes. They taste exactly like pumpkin pie but in a handheld form that doesn’t require a fork.

The best part? You get all that warm pumpkin spice flavor without having to make a pie crust or worry about it cracking. Just mix, bake, and frost. My family loves them so much that I’ve started making them for birthday parties instead of regular cake.

What Kind of Pumpkin Puree Should I Use?

For these cupcakes, you’ll want to stick with 100% pure pumpkin puree, not pumpkin pie filling which already has spices and sugar added. Canned pumpkin puree is your best bet here – it’s consistent, convenient, and actually works better than fresh pumpkin for baking since it has the right moisture content. Popular brands like Libby’s or store brands all work great, just make sure the label says “100% pumpkin” with no other ingredients listed. If you do want to use fresh pumpkin, you’ll need to roast and puree it yourself, then strain out excess moisture with a fine mesh sieve or cheesecloth to avoid soggy cupcakes.

Options for Substitutions

These cupcakes are pretty forgiving when it comes to swaps, so here’s what you can change up:

• Pumpkin puree: You can substitute with sweet potato puree, butternut squash puree, or even canned sweet potato. The texture and flavor will be slightly different but still delicious.
• Evaporated milk: If you don’t have evaporated milk, use 3/4 cup heavy cream mixed with 1/4 cup whole milk, or make your own by simmering 1 1/2 cups whole milk until it reduces to about 12 oz.
• Pumpkin pie spice: No pumpkin pie spice? Mix together 1 tsp cinnamon, 1/2 tsp ground ginger, 1/4 tsp nutmeg, and 1/4 tsp allspice or cloves.
• Heavy whipping cream: For the topping, you can use store-bought whipped topping or make a cream cheese frosting instead by mixing 8 oz softened cream cheese with 1/4 cup powdered sugar and 1/2 tsp vanilla.
• All purpose flour: You can use a 1:1 gluten-free flour blend if needed, though the texture might be slightly more dense.
• Cornstarch: If you’re out of cornstarch, you can skip it entirely or replace with 1 extra tablespoon of flour, though the cupcakes may be slightly less tender.

Watch Out for These Mistakes While Baking

The biggest mistake with pumpkin pie cupcakes is overmixing the batter once you add the flour, which can lead to tough, dense cupcakes instead of the light, tender texture you want – mix just until the ingredients are combined and no more.

Another common error is overbaking these cupcakes since the pumpkin puree makes them look darker than regular cupcakes, so start checking for doneness with a toothpick about 5 minutes before the timer goes off.

Don’t skip letting the cupcakes cool completely before adding the whipped cream topping, as warm cupcakes will melt your beautiful cream and turn it into a runny mess.

For the fluffiest whipped cream, make sure your bowl and beaters are chilled in the freezer for 15 minutes beforehand, and stop whipping as soon as you reach soft peaks to avoid accidentally making butter.

What to Serve With Pumpkin Pie Cupcakes?

These pumpkin pie cupcakes are perfect on their own, but they’re even better with a hot cup of coffee or spiced chai tea to complement all those warm fall spices. If you want to make them extra special for a party, try serving them alongside some vanilla ice cream or a dollop of extra whipped cream on the side. They also pair really well with other autumn treats like apple cider, caramel sauce for drizzling, or even some toasted pecans sprinkled on top. For a cozy fall gathering, I love setting these out with some warm apple cider and maybe a few other seasonal desserts like snickerdoodles or apple crisp.

Storage Instructions

Keep Fresh: These pumpkin pie cupcakes need to be stored in the refrigerator since they have that creamy custard-like texture. Keep them covered in an airtight container and they’ll stay delicious for up to 5 days. The whipped cream topping holds up really well too when kept cold.

Freeze: You can definitely freeze these cupcakes for longer storage! Wrap each one individually in plastic wrap, then place them in a freezer-safe container for up to 3 months. I like to freeze them without the whipped cream topping and add fresh whipped cream when I’m ready to serve.

Serve: Let frozen cupcakes thaw in the refrigerator overnight before serving – they taste best when they’re nice and chilled. If you froze them without the whipped cream, just whip up a fresh batch and dollop it on top. They’re perfect straight from the fridge and don’t need any reheating.

Preparation Time	15-20 minutes
Cooking Time	30 minutes
Total Time	45-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2150-2350
• Protein: 35-40 g
• Fat: 80-90 g
• Carbohydrates: 340-370 g

Ingredients

For the pumpkin batter:

• 2 tsp pumpkin pie spice blend (or make your own: 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cloves, 1/4 tsp nutmeg)
• 3/4 cup all-purpose flour (I prefer King Arthur)
• 1/2 tsp salt
• 2 tbsp cornstarch (helps create a custard-like center)
• 1 cup sugar
• 1/2 tsp baking powder
• 12 oz evaporated milk
• 2 large eggs (room temperature for better mixing)
• 1/2 tsp baking soda
• 2 tsp vanilla extract
• 15 oz canned pumpkin puree (I use Libby’s for consistent texture)

For the whipped topping:

• 1/4 tsp vanilla extract
• 1 cup heavy whipping cream (chilled for best whipping)
• 1/2 cup powdered sugar (sift to remove lumps)
• 1/8 tsp salt

Step 1: Prepare Mise en Place and Preheat

• 3/4 cup all-purpose flour
• 2 tsp pumpkin pie spice blend
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 2 tbsp cornstarch

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

While the oven heats, sift together the flour, pumpkin pie spice, salt, baking powder, baking soda, and cornstarch in a medium bowl—sifting aerates the flour and ensures the leavening agents are evenly distributed, which creates a better crumb.

Set this dry mixture aside.

I like to use King Arthur flour because it gives me consistent, reliable results every time.

Step 2: Mix Wet Ingredients and Build the Batter

• 2 large eggs
• 1 cup sugar
• 15 oz canned pumpkin puree
• 2 tsp vanilla extract
• 12 oz evaporated milk
• dry ingredient mixture from Step 1

In a large bowl, whisk together the room-temperature eggs, sugar, pumpkin puree, vanilla extract, and evaporated milk until well combined—the room-temperature eggs help everything emulsify smoothly.

Add the dry ingredient mixture from Step 1 and stir gently until just combined; don’t overmix, as this can develop gluten and make the cupcakes tough.

The batter should be smooth but not overworked.

Step 3: Bake the Cupcakes

• batter from Step 2

Divide the batter from Step 2 evenly among the prepared muffin cups, filling each about 3/4 full—this leaves room for the cupcakes to rise and helps them bake evenly.

Bake at 350°F for 28-30 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs (the cornstarch creates a custard-like center, so it should still feel slightly soft in the middle).

The tops should be set and lightly golden.

Step 4: Cool and Chill the Cupcakes

• baked cupcakes from Step 3

Let the cupcakes cool in the muffin tin for 10 minutes, then turn them out onto a wire rack to cool completely to room temperature.

Once cooled, refrigerate them for at least 1 hour until they’re completely cold—this helps them firm up and provides a better base for the whipped cream topping.

Step 5: Prepare Spiced Whipped Cream Topping

• 1 cup heavy whipping cream
• 1/2 cup powdered sugar
• 1/4 tsp vanilla extract
• 1/8 tsp salt

Pour the chilled heavy whipping cream into a clean bowl and whip it on medium-high speed until soft peaks form, then increase the speed and continue whipping until stiff peaks form.

I always use chilled cream and a chilled bowl because it whips faster and gives you better volume.

Sift the powdered sugar to remove any lumps, then gently fold it along with the vanilla extract and salt into the whipped cream until just combined—folding preserves the airiness you’ve worked to build.

Step 6: Assemble and Garnish

• chilled cupcakes from Step 4
• spiced whipped cream from Step 5
• pumpkin pie spice for garnish

Top each cold cupcake from Step 4 with a generous dollop of the spiced whipped cream from Step 5, either piping it with a pastry bag for an elegant look or spreading it with an offset spatula.

Finish with a light sprinkle of pumpkin pie spice on top of each cupcake for visual appeal and an extra hint of fall flavor.