The first time I made these Easy Pumpkin Pie Cupcakes, it was a chilly October morning and the air smelled like leaves and cinnamon. My daughter had begged for “something pumpkiny but soft like pie,” and I didn’t want to fuss with a crust. These little cups came out of the oven with golden tops and creamy middles, and we both knew right away—we had a new fall favorite. Sweet, spiced, and just right for cozy days, these are everything I love about baking in sweater weather.
Table of Contents
Why You’ll Love These Easy Pumpkin Pie Cupcakes
If you’re anything like me, once pumpkin season hits, you want all the flavor without the fuss. These Easy Pumpkin Pie Cupcakes skip the crust and go straight to the good part—the silky, spiced filling.
They’re fast to mix, and even easier to bake. Plus, they hold their shape like cupcakes but taste like rich, dreamy pumpkin pie. Whether you’re prepping for a party, packing treats for lunchboxes, or filling out a Thanksgiving dessert tray, these are a go-to. Best of all, they chill beautifully and taste even better cold.
Ingredients You’ll Need
For the Pumpkin Pie Cupcakes
- 15 oz pure pumpkin puree (not pumpkin pie mix!)
- 1 cup sugar – sweetens and adds moisture
- 2 large eggs – for binding and richness
- 2 tsp vanilla extract – adds warmth
- 12 oz evaporated milk – makes the filling creamy
- 3/4 cup all-purpose flour – helps the cupcakes set
- 2 tsp pumpkin pie spice – your fall magic
- 1/2 tsp salt – balances the sweetness
- 1/2 tsp baking powder + 1/2 tsp baking soda – gives them lift
- 2 tbsp cornstarch – for that soft, custard-like texture
For the Homemade Whipped Cream
- 1 cup heavy cream – very cold
- 1/2 cup powdered sugar – for sweetness
- 1/4 tsp vanilla extract + 1/8 tsp salt – for flavor balance
Chill your mixing bowl and whisk before starting for best results!
Ingredient Swaps & Helpful Notes
You can absolutely use pumpkin pie mix if that’s what you have on hand. Just leave out the pumpkin pie spice since it’s already seasoned.
If you’re short on time or cream, vanilla ice cream also makes a delicious topping.
For baking, silicone muffin cups are a must. These little guys like to cling, and paper liners just don’t hold up. Also, because the batter is thin, a spouted measuring cup makes pouring a breeze and keeps your counter clean.
Step-by-Step Instructions
Make the Pumpkin Batter
First, preheat your oven to 350°F. In a large mixing bowl, whisk together pumpkin puree, sugar, eggs, vanilla, and evaporated milk until smooth.
In a second bowl, combine the flour, pumpkin pie spice, salt, baking powder, baking soda, and cornstarch. Slowly add the dry mix into the wet ingredients and stir until fully combined. The batter should look silky and pourable.
Fill & Bake
Pour the batter into a spouted measuring cup. Carefully fill your silicone baking cups or muffin pan about ¾ full. Place the cups on a baking sheet and bake for 30 minutes, or until the centers look set and a toothpick comes out mostly clean.
Cool, Chill & Top
Let cupcakes cool completely before removing them from the molds. Then, chill them in the fridge until cold. Just before serving, add a big spoonful of whipped cream and a sprinkle of pumpkin pie spice.
They’re soft, creamy, and best enjoyed with a fork!
Recommended Tools for Best Results
To make these Easy Pumpkin Pie Cupcakes come out just right, I always reach for a few kitchen staples:
- Silicone muffin cups or a silicone muffin pan – for easy release
- Spouted measuring cup – for clean batter pouring
- Stand or hand mixer – especially helpful for whipping cream
- Baking sheet – for stability and even heat
These tools make the process smoother and cleanup easier.
How to Store & Serve
Once the cupcakes are fully cooled and chilled, transfer them to a glass container with a lid and refrigerate. Keep the whipped cream separate until ready to serve.
They taste best cold and should be eaten with a fork—more like mini pies than cupcakes. For the best texture, enjoy within 3 days of baking.
Easy Pumpkin Pie Cupcakes Recipe Card
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Easy Pumpkin Pie Cupcakes (No Crust Mini Pies!)
- Total Time: 45 minutes
- Yield: 12 mini cupcakes 1x
- Diet: Vegetarian
Description
These Easy Pumpkin Pie Cupcakes are soft, spiced, and crust-free — a cozy fall dessert that’s quick to prep and perfect for any occasion.
Ingredients
15 oz pure pumpkin puree (canned)
1 cup sugar
2 large eggs
2 tsp pure vanilla extract
12 oz evaporated milk (canned)
3/4 cup all-purpose flour
2 tsp pumpkin pie spice
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
2 tbsp cornstarch
For Homemade Whipped Cream:
1 cup heavy whipping cream (cold)
1/2 cup powdered sugar
1/4 tsp vanilla extract
1/8 tsp salt
Instructions
1. Preheat oven to 350°F.
2. In a large bowl, whisk pumpkin, sugar, eggs, vanilla, and evaporated milk until smooth.
3. In another bowl, combine flour, pumpkin pie spice, salt, baking powder, baking soda, and cornstarch.
4. Add dry mixture to wet ingredients and stir until well combined.
5. Transfer batter to a spouted measuring cup.
6. Pour into silicone muffin cups, filling ¾ full.
7. Place muffin cups on a baking sheet and bake for 30 minutes or until centers are set.
8. Cool completely before removing from molds.
9. Chill in refrigerator until cold.
10. Top with whipped cream and a sprinkle of pumpkin pie spice before serving.
11.
12. For Whipped Cream:
13. Whip cream with a mixer until stiff peaks form (about 5 minutes).
14. Add powdered sugar, vanilla extract, and salt.
15. Mix on low for 30 seconds. Chill until ready to use.
Notes
Use only silicone muffin cups or silicone pans to prevent sticking.
Pumpkin pie mix can be used in place of puree — omit the spice if doing so.
Store cupcakes in the refrigerator in a lidded glass container.
Best served cold and eaten with a fork like mini pies.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Pumpkin Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 160
- Sugar: 18g
- Sodium: 130mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Related Recipes to Try
If you love these cozy pumpkin treats, you’ll also enjoy my Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting for a spiced twist with a swirl.
Or bake up a loaf of Amazing Vegan Pumpkin Chocolate Chip Bread when you want a dairy-free option that still satisfies.
For something with a swirl of decadence, try the Pumpkin Cheesecake Brownies or keep it snackable with Pumpkin Snickerdoodle Snack Cake.
FAQ
How long does pumpkin pie take to cool?
Pumpkin pie or pumpkin pie cupcakes should cool at room temperature for at least 1 hour, then be chilled fully before serving.
How to keep pumpkin pie from cracking when baking?
Bake just until the center is set, and let it cool gradually. Sudden temperature changes can cause cracks.
Why is it important to let the filling sit overnight before baking pumpkin pie?
Letting the filling rest helps the spices meld and the texture smooth out, giving you a richer flavor and better structure.
How to know when pumpkin pie is fully baked?
Gently shake the pan—if the center jiggles slightly but isn’t wet, it’s done. A toothpick inserted near the center should come out with just a bit of moist crumb.
Final Thoughts
These Easy Pumpkin Pie Cupcakes truly deliver that classic pie taste in a fuss-free, handheld treat. Whether you’re baking for fall get-togethers or just want something cozy for yourself, they’re a sure hit.
I’d love to hear how yours turn out—leave a comment or share your batch on Pinterest! They’re sweet, spiced, and so ready for your autumn table.
