Pumpkin Pie Cupcakes

pumpkin pie cupcakes

The Spruce / Kristina Vanni

Prep: 5 mins
Cook: 20 mins
Chill: 30 mins
Total: 55 mins
Servings: 12 servings
Yield: 12 cupcakes
Nutrition Facts (per serving)
810 Calories
38g Fat
102g Carbs
15g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 810
% Daily Value*
Total Fat 38g 49%
Saturated Fat 17g 85%
Cholesterol 92mg 31%
Sodium 1610mg 70%
Total Carbohydrate 102g 37%
Dietary Fiber 4g 13%
Total Sugars 36g
Protein 15g
Vitamin C 3mg 14%
Calcium 344mg 26%
Iron 4mg 24%
Potassium 424mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

After a big holiday meal, you might only want a few bites of dessert for a sweet treat. These pumpkin pie cupcakes are the answer—it's everything you love about a slice of the classic Thanksgiving dessert in the form of a portable cupcake.

The best part is, these cupcakes are very easy to make. All you have to do is place all of the cupcake ingredients in a blender and puree until smooth, then pour into the wells of a lined muffin tin and bake for 20 minutes. When you are ready to serve each cupcake is topped with a vanilla whipped cream—just like pie. Finally, for added flair you can garnish the top of each cupcake with a sprinkle of crushed graham cracker crumbs. That way you will still get to enjoy the flavor and texture of a classic graham cracker crust.

Ingredients

For the Cupcakes:

  • 1 (15-ounce) can pumpkin puree

  • 1 (12-ounce) can evaporated milk

  • 2 eggs

  • 3/4 cup granulated sugar

  • 1/2 cup baking mix (such as Bisquick)

  • 2 tablespoons unsalted butter, melted and cooled

  • 2 1/2 teaspoons pumpkin pie spice

  • 2 teaspoons pure vanilla extract

For the Whipped Cream:

  • 2 cups heavy whipping cream

  • 1/3 cup confectioners' sugar

  • 1 teaspoon pure vanilla extract

For the Garnish:

  • Crushed graham crackers, for garnish

Steps to Make It

  1. Gather the ingredients. Preheat oven to 350 F. Line a 12-cup muffin tin with paper or silicone liners.

    Pumpkin Pie Cupcakes

    Kristina Vanni

  2. For the cupcakes, place the pumpkin puree, evaporated milk, eggs, granulated sugar, baking mix, melted butter, pumpkin pie spice, and vanilla extract into a blender and process for 1 minute on high.

    Pumpkin Pie Cupcakes

    Kristina Vanni

  3. Pour the mixture into the prepared muffin tin filling each well about 3/4 high. Bake for 20 minutes or until golden and a skewer inserted in the center comes out clean.

    Pumpkin Pie Cupcakes

    Kristina Vanni

  4. Cool completely on a wire rack. Once cool, remove the cupcakes from pan and peel away the liners. Cover and chill in the refrigerator for at least 30 minutes or up to overnight.

    Pumpkin Pie Cupcakes

    Kristina Vanni

  5. When ready to serve, prepare the vanilla whipped cream. In a chilled bowl and using chilled beaters, beat cream until it begins to thicken. Gradually add the powdered sugar and vanilla extract. Beat until firm peaks form.

    Pumpkin Pie Cupcakes

    Kristina Vanni

  6. Spoon the whipped cream into a piping bag fitted with a star tip. Pipe the whipped cream on top of each cupcake.

    Pumpkin Pie Cupcakes

    Kristina Vanni

  7. Sprinkle crushed graham cracker crumbs over each cupcake. Serve immediately and store leftover cupcakes in an airtight container the refrigerator.

    Pumpkin Pie Cupcakes

    Kristina Vanni