How to Make Pumpkin Pie Cupcakes!

Yay for fall, y’all! I’m super excited to share this recipe with you! You know I’m all about the pumpkin right? I love these pumpkin pie cupcakes! Some people are cupcake people. Some people are pie people. These pumpkin pie cupcakes are for everyone!

How to make pumpkin pie cupcakes!

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It has all the favorite elements of a cupcake and pie from frosting and cake to filling and pie crust. They’re so cute and making the spiced pie leaves is so easy. I love easy. I also love all the fall flavors incorporated into this tasty cupcake.

How to Make Pumpkin Pie Cupcakes

The recipe might look tricky but it’s so not!

It’s a cupcake base, a pumpkin pie filling on top, piped frosting to mimic pie crust, and pie crust leaves to garnish.

You can absolutely use these elements with your own favorite cupcake or frosting recipe too. I’ve included mine below for reference but it makes it look long, so don’t get overwhelmed, it’s easy!

How to make pumpkin pie cupcakes
How to make pumpkin pie cupcakes
how to make pie crust leaves
how to make spiced pie crust leaves
How to make pumpkin pie cupcakes

Check out more pumpkin dessert ideas here!

pumpkin pie cupcakes

Pumpkin Pie Cupcakes

The perfect combo of pumpkin pie and pumpkin cake!
SERVINGS 12 cupcakes
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes


For the Cupcakes:

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup butter - softened
  • 1 cup white sugar
  • 1/3 cup brown sugar
  • 2 eggs - room temperature
  • 3/4 cup milk
  • 1 cup pumpkin - canned pumpkin puree

For the pumpkin pie filling:

  • 2-1/2 cups pumpkin - canned pumpkin puree
  • 2 eggs
  • 2 tablespoons cornstarch
  • 1 cup sugar
  • 1 cup heavy cream
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg

For the Frosting:

  • 1/2 cup unsalted butter - room temperature
  • 3-4 cups powdered sugar
  • 2 teaspoons pumpkin pie spice

For the Leaves:

  • 1 unrolled pie crust
  • 2 tablespoons pumpkin pie spice


For the Cupcakes:

  • Preheat oven to 375 degrees F. Fill cupcake pan with liners.
  • Stir together the flour, cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, and baking soda.
  • Beat 1/2 cup of butter and both sugars with an electric mixer fit with paddle attachment. Beat for 2 minutes or until light and fluffy.
  • Add eggs one at a time, combining well.
  • Stir in the milk and pumpkin puree.
  • Add in the flour mixture, mixing until just incorporated.
  • Pour the batter into the prepared muffin cups. Fill slightly less average so there is room for the pumpkin pie filling on top.
  • Bake for 25 minutes or until golden.

For the Pumpkin Pie Filling:

  • Combine all ingredients into a medium saucepan over medium-high heat.
  • Stir until boiled, stirring constantly.
  • Remove from heat.
  • Drop 2 tablespoons of filling on top of cupcakes.
  • Let cool.

For the Frosting:

  • In an electric mixer fit with paddle attachment, beat butter until fluffy.
  • Add powdered sugar (1 cup at a time) and beat well.
  • Add pumpkin pie spice and beat for 2 minutes.
  • Pipe edges with frosting to mimic pie crust.

For the Leaves:

  • Use fall leaf cutters to cut out shapes and place on cookie sheet.
  • Season with pumpkin pie spice (or cloves, cinnamon, or nutmeg).
  • Bake at 400 degrees F. for 5-7 minutes (watch carefully to avoid overcooking). Let cool.
  • Garnish pumpkin pie cakes!


Calories: 607kcalCarbohydrates: 93gProtein: 6gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 124mgSodium: 251mgPotassium: 275mgFiber: 1gSugar: 70gVitamin A: 2519IUVitamin C: 2mgCalcium: 114mgIron: 2mg
Tried this recipe?Let us know how it was!

I hope you love this recipe! You might also love my Pecan Pie Cupcakes!

how to make pumpkin pie cupcakes |

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  1. The cupcake ingredients say only brown sugar but in the directions it says to add both sugars to the butter?

    1. Oops! All fixed :) Recipe is updated.

  2. These look delicious as I love anything pumpkin! Question, do you use pumpkin pie filling or purée for the pie filling part?

    1. I used pumpkin puree!

  3. The recipe says pumpkin filling for the filling part. Should it say puree?

  4. Can you these cupcakes be left at room temperature, or should they be refrigerated?

  5. I made these and they were delicious. The cupcake part came out really good and wasn’t too sweet. I recommend this recipe.

  6. Pennie Jevnikar says:

    Can these be frozen then iced once defrosted?
    Thank you,

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