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
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.
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!
- Whisk dry ingredients together. Mix remaining ingredients in another bowl.
- Combine wet and dry ingredients until smooth.
- Fill cupcake tins evenly and bake according to the recipe below until cupcakes are set.
- Let the cupcakes cool about 10 minutes in the pan. Remove and refrigerate 2 hours or overnight.
- Top with whipped cream and serve.
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
- Fluffy Pumpkin Pancakes – so easy to make
- Easy Pumpkin Bars – with cream cheese frosting
- Pumpkin Dump Cake – only 3 ingredients
- Pumpkin Chocolate Chip Cookies – 5 star recipe
- Pumpkin Cheesecake – rich & creamy
- Homemade Pumpkin Pie Recipe – perfect for the holidays
Did you love these Mini Pumpkin Pie Cupcakes? Be sure to leave a rating and a comment below!
Mini Pumpkin Pie Cupcakes
Ingredients
- ½ cup all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ½ cup brown sugar
- ¼ cup granulated 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
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Delicious
Easy to bring together
Easy to follow recipe
Ooooooohhhh pumpkin!! Yum. If these were to be made in mini cupcake tims, would the baking time be the same?
Hi Claire! For mini cupcakes, I would suggest baking for 12-15 minutes. They will cook faster that regular cupcakes so keep an eye on them!
Hi- can I use paper cupcake liners for these?
Hi Mary Anne, you should be able to use paper liners or silicone liners for these cupcakes!
These are amazing My 6 year old grandson loves these so much. He is begging for us to make them again today.
Aww, that is so cute Bonnie! Thanks for sharing.
Can these be made at high altitude?
I haven’t tried these at a high altitude but hopefully another reader can help you out.
I made this. It was easy and delicious. Thank you.
These cupcakes are soo delicious!!! Totally recommend these yummy cupcakes!
So glad you loved them!
Easy recipe, low cal. and delicious!
So glad you loved them Teresa!
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!!
So glad you’ve loved them Scotty!
Do you think these could be made successfully gluten and dairy-free?
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.
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. :)
Let us know how it works out for you if you try it!
I am wondering the same thing. Has anyone tried a gluten free version yet?