These Pumpkin Pie Cupcakes bring the cozy flavors of pumpkin pie to an easy-to-serve Thanksgiving dessert. I love how warm spices and tender pumpkin cake feel festive without needing a pie plate or a fussy finish.
Why You’ll Love These Pumpkin Pie Cupcakes
Each cupcake is soft, moist, and full of pumpkin and cinnamon, with a cloud of whipped cream on top. They’re simple to bake ahead, easy to share, and just the right size for a holiday dessert table.
Pumpkin Pie Cupcakes Ingredients & Substitutions
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 large eggs, at room temperature
- 3/4 cup packed light brown sugar
- 1/2 cup neutral oil
- 1 cup pumpkin puree, not pumpkin pie filling
- 1/4 cup milk
- 1 cup cold heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon alcohol-free vanilla extract
You can use an equal amount of melted butter in place of the oil, though the cupcakes may be slightly less moist. If you have pumpkin pie spice, use 1 3/4 teaspoons in place of the cinnamon, ginger, and nutmeg.
Step-by-Step Instructions to Make Pumpkin Pie Cupcakes
1. Prepare the pan and oven
Heat the oven to 350°F (175°C). Line a standard 12-cup muffin pan with paper liners.
2. Mix the dry ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
3. Combine the wet ingredients
In a large bowl, whisk the eggs and brown sugar until smooth. Whisk in the oil, pumpkin puree, and milk. Add the dry ingredients and stir just until no streaks of flour remain. Avoid overmixing.
4. Bake the cupcakes
Divide the batter evenly among the liners, filling each about two-thirds full. Bake for 20 to 24 minutes, until the tops spring back lightly and a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer the cupcakes to a rack to cool completely.
5. Make the whipped cream topping
Beat the cold heavy cream, powdered sugar, and alcohol-free vanilla extract in a chilled bowl until soft peaks form. Spoon or pipe the whipped cream onto the completely cooled cupcakes just before serving.
Tips for Success
- Measure the flour by spooning it into the measuring cup and leveling the top. Scooping directly from the bag can pack in too much.
- Use pure pumpkin puree rather than pumpkin pie filling, which is already sweetened and spiced.
- Let the cupcakes cool fully before adding whipped cream, so the topping stays light and holds its shape.
- Check for doneness at 20 minutes. Ovens vary, and a little care helps keep the centers tender.
Variations of Pumpkin Pie Cupcakes
For a little crunch, sprinkle chopped pecans over the whipped cream. You can also fold a handful of chocolate chips into the batter or add a pinch of cloves for a deeper spice flavor. For a simple make-ahead option, serve the cupcakes plain and offer whipped cream on the side.
Serving Suggestions: What to Pair with Pumpkin Pie Cupcakes
Serve these cupcakes after Thanksgiving dinner with coffee, tea, or warm apple cider. They’re also lovely alongside a fruit platter or a scoop of vanilla ice cream for anyone who wants an extra treat.
Storage & Reheating Instructions
Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate them for up to 4 days. Keep the whipped cream in the refrigerator and add it shortly before serving. These cupcakes are best enjoyed at room temperature, so let chilled ones sit out for about 20 minutes before eating. For longer storage, freeze unfrosted cupcakes in a sealed container for up to 2 months and thaw overnight in the refrigerator.
Memories Made Around the Table
I like bringing a batch of these cupcakes to the Thanksgiving table because everyone can help themselves, and there’s no pie to slice while the kitchen is busy. The cinnamon-scented kitchen and a plate of little pumpkin treats make the holiday feel warm and welcoming to me.
FAQs
Can I make Pumpkin Pie Cupcakes ahead of time?
Yes. Bake the cupcakes a day ahead and store them unfrosted in an airtight container. Whip the cream and top them just before serving for the freshest finish.
Can I use canned pumpkin puree?
Yes. Canned pumpkin puree works well. Check the label to make sure it is plain pumpkin and not prepared pumpkin pie filling.
How do I know when the cupcakes are done?
The tops should spring back when lightly touched, and a toothpick inserted into the center should come out clean or with a few moist crumbs.
Can I freeze these cupcakes?
Yes. Freeze the cooled cupcakes without the whipped cream in a sealed container for up to 2 months. Thaw them before serving and add the topping afterward.
Final Thoughts
With familiar pumpkin pie spices and a soft, cake-like crumb, these Pumpkin Pie Cupcakes are an easy Thanksgiving dessert to share. Make them ahead, add the whipped cream close to serving time, and enjoy a festive little treat around the table.
Pumpkin Pie Cupcakes
Equipment
- 1 12-cup muffin pan
- 1 Mixing Bowls
- 1 Whisk
- 1 Electric Mixer For the whipped cream
Ingredients
Cupcakes
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 2 large eggs at room temperature
- 0.75 cup packed light brown sugar
- 0.5 cup neutral oil
- 1 cup pumpkin puree not pumpkin pie filling
- 0.25 cup milk
Whipped cream topping
- 1 cup heavy cream cold
- 2 tablespoons powdered sugar
- 0.5 teaspoon alcohol-free vanilla extract
Instructions
- Heat the oven to 350°F (175°C). Line a standard 12-cup muffin pan with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- In a large bowl, whisk the eggs and brown sugar until smooth. Whisk in the oil, pumpkin puree, and milk. Add the dry ingredients and stir just until no streaks of flour remain. Avoid overmixing.
- Divide the batter evenly among the liners, filling each about two-thirds full. Bake for 20 to 24 minutes, until the tops spring back lightly and a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer the cupcakes to a rack to cool completely.
- Beat the cold heavy cream, powdered sugar, and alcohol-free vanilla extract in a chilled bowl until soft peaks form. Spoon or pipe the whipped cream onto the completely cooled cupcakes just before serving.