Pumpkin Pie Cupcakes are the perfect blend of two classic desserts: pumpkin pie and cupcakes! These delightful treats are moist, flavorful, and topped with a creamy whipped cream that makes them irresistible. Whether you’re celebrating a holiday, hosting a gathering, or just craving something sweet, these cupcakes are sure to please everyone.
Why Make This Recipe
Making Pumpkin Pie Cupcakes is a great way to enjoy the flavors of fall any time of the year. They are easy to prepare and use simple ingredients that you might already have at home. Plus, these cupcakes are a fun twist on traditional pumpkin pie, making them a unique dessert that stands out. The combination of spices and pumpkin flavor creates a warm and comforting treat that everyone will love.
How to Make Pumpkin Pie Cupcakes
Making Pumpkin Pie Cupcakes is simple! Just follow these easy steps to create a delicious batch.
Ingredients:
- 15 oz can pumpkin puree
- 3/4 cup sugar
- 2 eggs
- 1 tsp vanilla
- 3/4 cup evaporated milk
- 2/3 cup flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 8 ounce cream cheese
- 1/2 cup sugar
- 1 1/2 cups whipping cream
Directions:
- Preheat your oven to 350 degrees Fahrenheit and line a 12 muffin tin with liners.
- In a medium-sized bowl, whisk together the pumpkin puree, sugar, eggs, vanilla, and evaporated milk until smooth.
- In another bowl, sift together the flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves.
- Add the dry ingredients to the wet mixture and stir until just combined.
- Fill each muffin tin with about 1/3 cup of the pumpkin batter.
- Bake in the preheated oven for 20 minutes or until a toothpick comes out clean.
- Let the cupcakes cool completely, then refrigerate them for at least 30 minutes.
- To make the cream cheese whipping cream, beat the cream cheese and sugar together until smooth. Then, add the heavy whipping cream and continue to beat until stiff peaks form.
How to Serve Pumpkin Pie Cupcakes
Serve these Pumpkin Pie Cupcakes chilled with a dollop of cream cheese whipped cream on top. For an extra touch, sprinkle a little ground cinnamon over the whipped cream before serving. They are perfect for parties, potlucks, or as a sweet surprise during the week!
How to Store Pumpkin Pie Cupcakes
Store any leftover Pumpkin Pie Cupcakes in an airtight container in the refrigerator. They will stay fresh for about 3 to 5 days. If you plan to keep them for longer, consider freezing them without the whipped cream topping. Thaw in the refrigerator before serving.
Tips to Make Pumpkin Pie Cupcakes
- Make sure to use pumpkin puree, not pumpkin pie filling, for better flavor.
- Don’t overmix the batter; just mix until you see no dry flour.
- If you want to add more spice, feel free to increase the amount of cinnamon or ginger.
- For a fun twist, add chocolate chips to the batter before baking.
Variation
You can change up this recipe by adding nuts like chopped pecans or walnuts to the batter, giving it a lovely crunch. You could also switch the whipped cream for a vanilla or caramel frosting if you prefer.
FAQs
Q: Can I use fresh pumpkin instead of canned pumpkin puree?
A: Yes, you can use fresh pumpkin that has been cooked and pureed. Just make sure it is not too watery.
Q: Can I make these cupcakes gluten-free?
A: Absolutely! Substitute regular flour with a gluten-free flour blend.
Q: How many cupcakes does this recipe make?
A: This recipe makes about 12 cupcakes when using a standard muffin tin.
Pumpkin Pie Cupcakes
Ingredients
For the cupcake batter
- 15 oz can pumpkin puree Use pure pumpkin puree, not pumpkin pie filling.
- 3/4 cup sugar
- 2 large eggs
- 1 tsp vanilla
- 3/4 cup evaporated milk
- 2/3 cup flour Substitute with gluten-free flour if desired.
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp ground cinnamon Adjust for additional spice if desired.
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
For the cream cheese whipped cream
- 8 oz cream cheese
- 1/2 cup sugar
- 1 1/2 cups whipping cream
Instructions
Preparation
- Preheat your oven to 350 degrees Fahrenheit and line a 12 muffin tin with liners.
- In a medium-sized bowl, whisk together the pumpkin puree, sugar, eggs, vanilla, and evaporated milk until smooth.
- In another bowl, sift together the flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves.
- Add the dry ingredients to the wet mixture and stir until just combined.
Baking
- Fill each muffin tin with about 1/3 cup of the pumpkin batter.
- Bake in the preheated oven for 20 minutes or until a toothpick comes out clean.
- Let the cupcakes cool completely, then refrigerate them for at least 30 minutes.
Making Whipped Cream
- To make the cream cheese whipping cream, beat the cream cheese and sugar together until smooth.
- Then, add the heavy whipping cream and continue to beat until stiff peaks form.
Serving
- Serve these Pumpkin Pie Cupcakes chilled with a dollop of cream cheese whipped cream on top.
- For an extra touch, sprinkle a little ground cinnamon over the whipped cream before serving.
