All the flavor of pumpkin pie gets packed into cupcakes with these delicious Pumpkin Pie Cupcakes! These Pumpkin Pie Cupcakes don’t just taste like pumpkin cake, they truly taste like pumpkin pie! If you are looking for a delicious fall dessert that is easy to make, you can’t go wrong with this Pumpkin Pie Cupcake Recipe!
This weekend we will be celebrating my Grandfather’s 90th Birthday and I took on the task of creating the desserts for the event. I wanted to try some new recipes, and work with some flavors that made me think of fall (I’m kind of desperate for fall right now). I whipped up three kinds of cupcakes, Pecan Pie Cupcakes, Snickerdoodle Cupcakes & Pumpkin Pie Cupcakes. Everyone in my house had a different favorite, my husband liked the Pecan Pie ones, my daughter the Snickerdoodle cupcakes and I loved the Pumpkin Pie cupcakes. Today I will share my favorite with you – the Pumpkin Pie Cupcakes.
Pumpkin Pie Cupcakes
I was a bit worried that these pumpkin pie cupcakes would simply taste like pumpkin muffins and I was thrilled that they did not. These Pumpkin Pie Cupcakes also really do manage to truly have a pumpkin pie flavor to them. As I often do with cakes and cupcakes, I started with a cake mix. Typically I make my recipes from scratch, but I truly love my doctored cake mix recipes.
Pumpkin Cupcake Frosting
While these pumpkin pie cupcakes were delicious straight out of the oven, obviously a cupcake needs frosting. Pumpkin frosting, whipped frosting or cream cheese frosting – it’s a tough choice! Honestly all three would be great, but for these I went with a whipped cream frosting as it most closely replicated the pumpkin pie taste. For decoration I ended up cutting leaf shapes out of pie crust and dusting them with some cinnamon and sugar. They made for very cute pumpkin pie cupcake toppers.
I found the cookie cutters on Amazon. They are about 1.5-2″ in size and were absolutely perfect for this.
After cutting the leaves out, I placed them on parchment paper. Do NOT skip this step – trust me. I then brushed them with melted butter and sprinkled cinnamon and sugar on them. I baked them for about five minutes – you have to watch them very closely, not a put in the oven and walk away type of thing.
The leaves worked out really well as toppers for these Pumpkin Pie Cupcakes. I may have to try this with other toppings, I love how they turned out.
So yummy. I think these Pumpkin Pie Cupcakes will be come a regular fall cupcake and Thanksgiving dessert for me.
You can find the mini leaf cutters here!
PUMPKIN PIE CUPCAKES
Pumpkin Pie Cupcakes
Ingredients
- 1 box Duncan Hines Spice Cake Mix
- 1/2 cup water
- 1/3 cup vegetable oil (you might be able to substitute applesauce for the oil)
- 1 cup canned pumpkin
- 4 eggs
- 2 teaspoons cinnamon
Instructions
- Preheat your oven to 325 degrees. Place 24 cupcake liners in cupcake pans.
- In a large bowl, combine cake mix, water, eggs, oil, pumpkin and cinnamon. Once all ingredients are combined, mix on medium speed for two minutes.
- Fill cupcake liners with batter.
- Bake for 17-22 minutes or until tops spring back lightly when touched.
- Remove from oven and let cool on rack.
- Frost with frosting of choice.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Enjoy!
Pumpkin Pie Cupcakes
Meet Christi, Love From The Oven
I’m Christi I love sharing easy & delicious recipes that your family & friends will love. I’m a mom, baker, cookbook author and lover of sprinkles.
Oh, these will definitely be making an appearance at my house this fall! Delicious!
Looks delish! Love the leaf shaped pie crust on top, and the flavor is perfect! Come visit us at Cupcake Tuesday and add your cupcakes! My readers will love them!
~Liz
oh the cupcakes sound great, but I sort of just want to eat the leaves you made, yummy!
Loving the style on the cake molds, keep these coming 🙂
They are perfect! I’ll take a dozen! I’ve already broken out my pumpkin for the season, too 🙂
Looks good. I think cream cheese frosting would be amazing too!
Love those cutters–I scored ’em at Ross last year and love them for adornments like this! These cupcakes are too cute, girl!
I found some pumpkin in my local shop and am looking for good uses! Really excited about this (although you’re really in the fall spirit already, aren’t you!)
I love those little pie crusts on top! These cupcakes are perfect. 🙂
Looks very delicious. Here I cant find canned pumpkin and they sell only Betty Crockers vanilla cake mix. Can I use cooked pumpkin instead and add spices to the vanilla cake mix???
best regards, Laura
Laura, I think that would work out just fine! I would just kick up the spices, probably doubling them.