Ring in the season and upcoming holidays with our sweet mini pumpkin pie cupcakes!

These fun mini-sized treats literally taste like you’re biting into a slice of homemade pumpkin pie.

Mini Pumpkin Pie Cupcakes with a pumpkin

Mini Pumpkin Pie Cupcakes

Much different than a typical pumpkin cupcake, these are really mini pumpkin pies. Hand-held, bite-sized, bitty pumpkin pies.

Ingredients or Variations

PUMPKIN What makes these cupcakes so rich & flavorful is the addition of pumpkin puree and pumpkin pie spice. The little cupcakes rise up during baking and then fall slightly when they cool into a pumpkin pie consistency.

TOPPING The best way to frost them is with homemade whipped cream or whipped topping.

VARIATIONS Why not sprinkle a little homemade granola or a handful of candied nuts for a great crunch.

ingredients to make Mini Pumpkin Pie Cupcakes

PRO TIP: No candied nuts? No problem, toast nuts in a sauté pan for a few minutes and then let them cool. This makes them extra crunchy and really brings out their flavor!

How to Make Pumpkin Pie Cupcakes

Pumpkin pie cupcakes are an easy treat that are ready to pop in the oven in just minutes!

  1. Whisk dry ingredients together. Mix remaining ingredients in another bowl.
  2. Combine wet and dry ingredients until smooth.

ingredients to make Mini Pumpkin Pie Cupcakes in glass bowls

  1. Fill cupcake tins evenly and bake according to the recipe below until cupcakes are set.
  2. Let the cupcakes cool about 10 minutes in the pan. Remove and refrigerate 2 hours or overnight.
  3. Top with whipped cream and serve.

Mini Pumpkin Pie Cupcakes before baking

Leftovers

  • Pumpkin pie cupcakes are very moist so the best way to store them is in an airtight container in the refrigerator. Put a slice of bread inside the container to absorb excess moisture. They should keep about 3 days.
  • Pumpkin pie cupcakes can also be frozen (without the whipped cream topping.) They’ll keep well in a zippered bag with the date written on the outside, or in a sealed container. Add whipped cream just before serving.

Our Favorite Pumpkin Recipes

Did you love these Mini Pumpkin Pie Cupcakes? Be sure to leave a rating and a comment below! 

close up of Mini Pumpkin Pie Cupcakes with a bite out of it and a pumpkin in the background
5 from 21 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Mini Pumpkin Pie Cupcakes

Moist, rich, and oh-so-flavorful, these pumpkin pie cupcakes are sure to be a hit with the whole family!
Pin Review Print
Prep Time 20 minutes
Cook Time 23 minutes
Cooling time 2 hours
Total Time 2 hours 43 minutes
Servings 12 cupcakes
Author Holly Nilsson

Ingredients  

  • ½ cup flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup brown sugar
  • ¼ cup white sugar
  • 2 eggs
  • 1 ½ teaspoons pumpkin pie spice
  • 15 ounces pumpkin puree
  • 10 ounces evaporated milk
  • whipped cream for serving, or whipped topping

Instructions 

  • Preheat oven to 375°F. Generously grease a 12 cupcake pan.
  • Combine flour, salt, baking soda, & baking powder in a small bowl.
  • Mix brown sugar, white sugar, eggs, spice, pumpkin puree, and evaporated milk in a medium bowl until well blended.
  • Add dry ingredients and mix well. Divide over cupcake wells.
  • Bake 23-25 minutes or until cupcakes are set. Cool in the pan 10 minutes.
  • Remove and refrigerate at least 2 hours or overnight. Top with whipped cream and serve.

Notes

Pumpkin cupcakes will puff up while baking and they will fall when cooling, this is expected.
We find making these in greased tins or metal cupcake liners works best. Paper cupcake liners tend to stick to the cupcakes.
5 from 21 votes

Nutrition Information

Serving: 1cupcake | Calories: 125 | Carbohydrates: 23g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 34mg | Sodium: 160mg | Potassium: 181mg | Fiber: 1g | Sugar: 17g | Vitamin A: 5611IU | Vitamin C: 2mg | Calcium: 88mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert, Pie
Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

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Mini Pumpkin Pie Cupcakes with a bite taken out of one and a title
Mini Pumpkin Pie Cupcakes with a title
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mini pumpkin pie cupcake with a bite taken out of it and a title

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. These are amazing My 6 year old grandson loves these so much. He is begging for us to make them again today.5 stars

    Reply

  6. Thanks so much for the recipes. Being a single farther it helps getting good recipes. My girls only like noodles . But I am from the south and love your recipes!!5 stars

    Reply

    1. I have only tried this as written so I can’t say for sure. Let us know how it works out for you if you try it.

      Reply

    2. I was thinking of the same – I think you could simply substitute with GF flour and it would be good to go. I might make this for Thanksgiving for my GF daughter. :)

      Reply