These pumpkin pie cupcakes turn the warm spices and cozy flavor of Thanksgiving pie into a tender, easy-to-serve dessert. I love how the pumpkin cake pairs with tangy cream cheese frosting, making each cupcake feel festive without needing a fork or pie server.
Why You’ll Love These Pumpkin Pie Cupcakes
Each cupcake is soft, moist, and warmly spiced, with real pumpkin puree in every bite. They’re simple to bake ahead, easy to share at a holiday gathering, and a fun addition to a Thanksgiving dessert table. The cream cheese frosting adds just the right amount of tang and sweetness.
Pumpkin Pie Cupcakes Ingredients & Substitutions
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon fine salt
- 1 cup pumpkin puree, not pumpkin pie filling
- 3/4 cup granulated sugar
- 1/2 cup neutral oil
- 2 large eggs, at room temperature
- 1/4 cup milk
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 teaspoon alcohol-free vanilla extract
For a slightly richer flavor, swap the neutral oil for an equal amount of melted butter, cooled before mixing. If you don’t have individual spices, use 2 1/4 teaspoons pumpkin pie spice in place of the cinnamon, ginger, nutmeg, and cloves. Make sure your pumpkin puree is plain, since pie filling is already sweetened and spiced.
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 12-cup muffin pan with paper liners. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
2. Mix the pumpkin batter
In a large bowl, whisk the pumpkin puree, sugar, oil, eggs, and milk until smooth. Add the dry ingredients and stir just until no streaks of flour remain. Avoid overmixing so the cupcakes stay tender.
3. Bake the cupcakes
Divide the batter evenly among the liners, filling each about two-thirds full. Bake for 18 to 22 minutes, until the tops spring back lightly and a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then move them to a wire rack to cool completely.
4. Make the cream cheese frosting
Beat the softened cream cheese and butter together until smooth and fluffy. Add the powdered sugar in batches, mixing on low at first, then beat in the alcohol-free vanilla extract until creamy.
5. Frost and serve
Spread or pipe frosting onto the completely cooled cupcakes. Add a light sprinkle of cinnamon before serving, if you like.
Tips for Success
- Measure the flour by spooning it into the measuring cup and leveling the top, rather than packing it down.
- Use room-temperature eggs, cream cheese, and butter for a smooth batter and lump-free frosting.
- Let the cupcakes cool completely before frosting, or the cream cheese frosting may soften and slide.
- Check for doneness at 18 minutes. Oven temperatures can vary, and a few extra minutes can dry out cupcakes.
- For neat portions, use a cookie scoop to divide the batter evenly among the liners.
Variations of Pumpkin Pie Cupcakes
Fold 1/2 cup of chopped pecans or mini chocolate chips into the batter for a little crunch or chocolate flavor. For a maple note, replace 1 tablespoon of the powdered sugar with maple syrup and add a little extra powdered sugar if needed to thicken the frosting. You can also skip the frosting and serve the cupcakes plain with a dusting of cinnamon sugar for a simpler treat.
Serving Suggestions: What to Pair with Pumpkin Pie Cupcakes
Serve these cupcakes as part of a Thanksgiving dessert spread alongside apple crisp, pecan pie, or fresh fruit. They’re also lovely with a cup of coffee, black tea, or warm spiced cider. Arrange them on a platter with a small bowl of extra frosting on the side for guests who enjoy an extra swirl.
Storage & Reheating Instructions
Because the frosting contains cream cheese, store frosted cupcakes in an airtight container in the refrigerator for up to 4 days. Let them sit at room temperature for about 20 minutes before serving for the softest texture. Unfrosted cupcakes can be stored in an airtight container at room temperature for up to 2 days, or frozen for up to 2 months. Thaw frozen cupcakes in the refrigerator, then frost once fully thawed. These cupcakes are best served at room temperature and do not need reheating.
Memories Made Around the Table
I always enjoy bringing a dessert that feels familiar but is easy for everyone to pick up and enjoy. These cupcakes make a cheerful addition to a Thanksgiving table, especially when the kitchen is busy and guests are gathering around for a little something sweet. I like to set them out after dinner with coffee and let everyone choose their favorite.
FAQs
Can I make pumpkin pie cupcakes ahead of time?
Yes. Bake the cupcakes a day ahead and keep them unfrosted in an airtight container. Make the frosting and decorate them the day you plan to serve, or refrigerate them after frosting.
Can I use pumpkin pie filling instead of pumpkin puree?
Plain pumpkin puree is best for this recipe. Pumpkin pie filling contains added sugar and spices, which can change the sweetness and texture of the cupcakes.
How do I know when the cupcakes are done?
The tops should spring back when lightly pressed, and a toothpick inserted in the center should come out clean or with a few moist crumbs. Begin checking around 18 minutes.
Can I freeze these cupcakes?
Yes. Freeze the unfrosted cupcakes in a sealed freezer-safe container for up to 2 months. Thaw them fully before adding freshly made frosting.
Final Thoughts
Pumpkin pie cupcakes bring the flavors of a favorite fall dessert to a soft, shareable treat. With simple ingredients, warm spices, and creamy frosting, they’re an easy choice for Thanksgiving and any cozy autumn gathering.
Pumpkin Pie Cupcakes
Equipment
- 1 12-cup muffin pan
- 1 Mixing Bowls
- 1 Whisk
- 1 Electric Mixer
- 1 Wire rack
Ingredients
Cupcakes
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 0.5 teaspoon fine salt
- 1 cup pumpkin puree not pumpkin pie filling
- 0.75 cup granulated sugar
- 0.5 cup neutral oil
- 2 large eggs at room temperature
- 0.25 cup milk
Cream Cheese Frosting
- 8 ounces cream cheese softened
- 0.5 cup unsalted butter softened
- 3 cups powdered sugar sifted
- 1 teaspoon alcohol-free vanilla extract
Instructions
Cupcakes
- Heat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
- In a large bowl, whisk the pumpkin puree, sugar, oil, eggs, and milk until smooth. Add the dry ingredients and stir just until no streaks of flour remain. Avoid overmixing so the cupcakes stay tender.
- Divide the batter evenly among the liners, filling each about two-thirds full. Bake for 18 to 22 minutes, until the tops spring back lightly and a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then move them to a wire rack to cool completely.
Cream Cheese Frosting
- Beat the softened cream cheese and butter together until smooth and fluffy. Add the powdered sugar in batches, mixing on low at first, then beat in the alcohol-free vanilla extract until creamy.
- Spread or pipe frosting onto the completely cooled cupcakes. Add a light sprinkle of cinnamon before serving, if you like.