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pumpkin pie cupcakes
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Pumpkin Pie Cupcakes

The perfect combo of pumpkin pie and pumpkin cake!
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 12 cupcakes
Calories 607kcal
Author Courtney Whitmore

Ingredients

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

Instructions

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!

Nutrition

Calories: 607kcal | Carbohydrates: 93g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 251mg | Potassium: 275mg | Fiber: 1g | Sugar: 70g | Vitamin A: 2519IU | Vitamin C: 2mg | Calcium: 114mg | Iron: 2mg