Pumpkin Pie Cupcakes

If you love pumpkin pie but want something a bit more portable and bite-sized, these Pumpkin Pie Cupcakes are the perfect solution! They combine all the warm, spiced flavors of pumpkin pie with the convenience of a cupcake. These mini delights have a creamy, custard-like texture that melts in your mouth, topped with whipped cream for an extra touch of sweetness. They’re perfect for fall gatherings, Thanksgiving desserts, or any time you’re craving a little pumpkin goodness.

Why You’ll Love This Recipe

These Pumpkin Pie Cupcakes offer the best of both worlds: the delicious flavor of pumpkin pie with the ease and fun of a cupcake. They’re simple to make, require minimal ingredients, and bake up beautifully in a muffin tin. Plus, since they don’t have a crust, they’re a lighter and gluten-free alternative to traditional pumpkin pie. Each cupcake has a soft, custardy center and a perfectly spiced flavor, making them a hit for any fall occasion.

Ingredients for Pumpkin Pie Cupcakes

  • 1 (15 oz) can pumpkin puree
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup evaporated milk
  • ⅔ cup all-purpose flour (or gluten-free flour for a GF version)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • ¼ teaspoon salt

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