Cozy Pumpkin Pie Cups

Category: Let's Bake Something Wonderful

Bite-sized pumpkin pie goodness in easy-to-serve portions! Filled with velvety pumpkin custard, cozy fall spices, and topped with whipped cream. Make your autumn celebrations sweeter!

Hannah Author
Updated on Thu, 08 May 2025 17:59:34 GMT
A tray of pumpkin pie cupcakes topped with whipped cream and a sprinkle of cinnamon. Save
A tray of pumpkin pie cupcakes topped with whipped cream and a sprinkle of cinnamon. | recipesbyhannah.com

These pumpkin pie cupcakes pack all those snug autumn flavors into bite-sized treats. They've got that smooth spiced vibe of classic pumpkin pie but come in handy portions that make sharing a breeze.

Delightful Mini Delights

Every cupcake delivers those cozy fall spices with velvety pumpkin in its own little package. Finish them with a swirl of whipped cream and a sprinkle of spices for nibbles that embody autumn in both taste and looks.

What You Need

  • Salt: 1/4 tsp brings out flavor
  • Vanilla: 1 tsp pure extract
  • Eggs: 2 large
  • Evaporated Milk: 1 cup creates richness
  • Pumpkin: 15 oz plain purée
  • Pumpkin Spice: 2 tsp autumn blend
  • Flour: 1/4 cup holds everything together
  • Sugar: 1/2 cup each white and brown

Let's Bake

Make Pretty
Add cream and dust with spice
Cool Down
Allow to firm up fully in tin
Fill and Bake
3/4 full cook 20-25 minutes
Combine
Mix wet into dry till smooth
Mix Wet
Blend pumpkin eggs milk vanilla
Mix Dry
Combine sugars flour spices salt
Get Ready
350°F prepare muffin tin
A close-up of pumpkin cupcakes topped with whipped cream and a sprinkle of cinnamon. Save
A close-up of pumpkin cupcakes topped with whipped cream and a sprinkle of cinnamon. | recipesbyhannah.com

Ideal for Autumn

These tiny pumpkin bites work wonders at any fall get-together. They're super simple to hand out and enjoy, bringing happy faces with each mouthful of spiced creamy goodness.

Recipe FAQs

→ Why do the cupcakes dip in the middle?

Don't worry—it’s totally normal! This makes a great spot for some whipped cream after they cool down.

→ Can I swap canned pumpkin with fresh?

Sure! Just make sure it’s strained really well. Canned pumpkin tends to work best for consistency though.

→ How should I store these?

Put them in the fridge for up to 4 days. Wait to add whipped cream until just before you serve them.

→ Can these be frozen?

Yeah! Just leave the toppings off before freezing. They'll keep for about 2 months. Thaw them overnight in the fridge when ready to enjoy.

→ What if I’m out of pumpkin spice?

Mix up cinnamon, nutmeg, allspice, and ginger in equal parts to make your own spice blend.

Easy Pumpkin Pie Cups

Little bites of pumpkin pie flavor packed in cupcake form, with smooth custard and warm autumn spices. Great for sharing during fall events.

Preparation Time
15 min
Cooking Time
25 min
Total Time
40 min

Category: Sweet Kitchen

Difficulty Level: Easy

Cuisine: American

Yield: 12 Servings (12)

Dietary Preferences: Vegetarian

Ingredients

01 1 cup evaporated milk.
02 15 oz pure pumpkin purée.
03 1/2 cup packed brown sugar.
04 1/2 cup white sugar.
05 1/4 cup all-purpose flour.
06 2 large eggs.
07 2 teaspoons of pumpkin spice mix.
08 1 teaspoon vanilla extract.
09 A quarter teaspoon of salt.
10 Toppings: whipped cream and extra spice.

Directions

Step 01

Set oven to 350°F. Put cupcake liners in a muffin tin.

Step 02

Throw together the sugars, salt, flour, and pumpkin spice in a bowl.

Step 03

In a separate bowl, whisk together the eggs, pumpkin, milk, and vanilla extract.

Step 04

Add the dry mix bit by bit into the wet mixture, stirring until everything's smooth.

Step 05

Spoon the batter into liners, filling them about three-quarters of the way.

Step 06

Put them in the oven and bake for 20 to 25 minutes until a toothpick poked in comes out clean.

Step 07

Let the cupcakes cool off completely while still in the tin.

Step 08

Pile on whipped cream and sprinkle a bit of spice before eating.

Notes

  1. The centers will sink once they cool, and that's normal.
  2. Only use pure pumpkin, not pumpkin pie mix.
  3. Store them in the fridge.
  4. Add the toppings right before serving.
  5. If you want, you can create your own pumpkin spice mix.

Required Equipment

  • Cupcake liners.
  • Muffin tray.
  • Whisk.
  • Mixing bowls.

Allergen Information

Check all ingredients for potential allergens and consult a medical professional if uncertain.
  • Contains eggs.
  • Includes dairy (contains evaporated milk).
  • Wheat (all-purpose flour included).

Nutritional Information (per serving)

These details are for reference only and shouldn't replace medical advice.
  • Calories: 145
  • Fats: 4 g
  • Carbohydrates: 24 g
  • Proteins: 3 g