
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

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.