Pumpkin Pie Cupcakes


Joy mailed me this recipe last week. The subject line: OMG! After tasting these I would have to agree. Basically, it’s pumpkin pie filling baked in a muffin liner – way easier than making a pie and more rewarding than buying one at Costco. I highly recommend these little treats for your Thanksgiving dessert.

filling the cupcake pan

ready to enjoy – yum!

Pumpkin Pie Cupcakes
Recipe Type: Dessert
Author: A Passionate Plate
OMG! All of the scrumptiousness of pumpkin pie in the convenient cuteness of these cupcakes..moist pumpkin sugar-n-spice heaven!
  • 2/3 cup all purpose flour
  • 1/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1 tsp cinnamon
  • 1/2 tsp. ginger
  • 1/4 tsp. cloves
  • 1/4 tsp. all-spice
  • 15 oz. can pumpkin puree
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 large eggs
  • 1 tsp. vanilla
  • 3/4 cup half n half (or evaporated milk)
  1. Preheat the oven to 350. Line a 12 cup muffin tin with paper or silicone liners. If using paper liners, spray the liners with non-stick spray.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt and spices.
  3. In a large bowl, whisk together pumpkin, sugars, eggs, vanilla and half n half until well combined. Add the dry ingredients and whisk until the flour mixture is well combined and the batter is smooth.
  4. Divide the batter evenly between the twelve muffin cups. Bake for approximately 20 minutes untiil batter sets (DO NOT over cook!). Cool cupcakes in the pan. They will sink as they cool. Chill cupcakes before serving. Top with lightly sweetened whip cream.


  1. Susie Jordan says:

    Made these yesterday and you are right… they taste just like pumpkin pie. I will be making them again for Thanksgiving Day. Thank you!

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  4. Uncle Dave Erickson says:

    Cousin Tommy made the Pumpkin creations for a party and left a couple for us.
    They were great. Pumpkin Pie without the crust!

    • MaryMiller says:

      I am so glad you liked them, Uncle Dave! Have a wonderful Thanksgiving tomorrow and please leave behind a cup or two of Chex mix for me. 🙂

  5. Right on, Mary. Frank and I are heading over to the wet side for T-giving next week, and I’d like to bring something portable easy and quick to make (I have a writing deadline the day before we leave). AND I’m practically a muffin maven! Do these come out pretty moist?

    • MaryMiller says:

      Hi, Laurelle,
      These are very moist… not really a cupcake at all. More like a dense pumpkin pie or bread pudding consistency. Just don’t overcook them. I ate one today and it was better after sitting in the fridge. Happy Thanksgiving and safe travels.

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