It’s a crisp October afternoon, and your kitchen smells like cinnamon and nutmeg. The oven’s warming up, and you’re pouring batter into muffin cups, thinking, “This feels like fall.” These easy pumpkin pie cupcakes are for those cozy moments. No crust, no fuss just the creamy, spiced center of a classic pie, baked into perfect little bites.
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Why You’ll Love These Easy Pumpkin Pie Cupcakes
These easy pumpkin pie cupcakes taste just like the real thing—but without the crust. You get that soft, custard-like center, warm pumpkin spice flavor, and a cool whipped topping that melts into every bite. They’re quicker to make than a full pie and just right for portioning. Plus, they chill beautifully, making them perfect for fall gatherings or make-ahead treats. If you’ve ever wanted a pumpkin pie you could eat with one hand (but really should use a fork), this recipe is for you.
Ingredients You’ll Need
For the Pumpkin Pie Cupcakes
- Pumpkin puree (15 oz) – 100% pure, not pie mix
- Sugar (1 cup) – Sweetens and balances the spices
- Eggs (2 large) – Binds and adds richness
- Vanilla extract (2 tsp) – Deepens the flavor
- Evaporated milk (12 oz) – Makes it creamy and smooth
- All-purpose flour (3/4 cup) – Helps hold the shape
- Pumpkin pie spice (2 tsp) – The signature flavor
- Salt (1/2 tsp) – Just enough to enhance everything
- Baking powder + baking soda (1/2 tsp each) – Lifts the batter a bit
- Cornstarch (2 tbsp) – Adds silky structure
For the Homemade Whipped Cream (Optional)
- Heavy whipping cream (1 cup) – Whip until fluffy
- Powdered sugar (1/2 cup) – Sweet but not heavy
- Vanilla extract (1/4 tsp) – Just a touch
- Salt (1/8 tsp) – Brings balance
Ingredient Swaps & Substitutions
If you only have pumpkin pie mix, skip the spice—it’s already in there. Want to keep things dairy-free? You can try full-fat canned coconut milk instead of evaporated milk, though the texture will be a little softer. No whipped cream? Vanilla ice cream is a dreamy swap, especially when they’re served cold.
Step-by-Step Instructions
Step 1 – Prepare the Batter
Start by preheating your oven to 350°F. In a stand mixer or big mixing bowl, combine the pumpkin puree, sugar, eggs, vanilla, and evaporated milk. Mix until smooth and creamy.
Then, add the flour, pumpkin spice, salt, baking powder, baking soda, and cornstarch. Mix again until everything is well blended. The batter will be thinner than traditional cupcake batter, and that’s okay—it’s more like pie filling.
Step 2 – Fill and Bake
Pour the batter into a large measuring cup with a spout. This makes transferring easier. Fill your silicone muffin cups about 3/4 full. Place the cups on a baking sheet for support.
Bake for 30 minutes. You’ll know they’re done when the centers no longer jiggle. They should look set and slightly puffed.
Step 3 – Cool and Chill
Let the cupcakes cool completely at room temp. Then, refrigerate them until chilled. This helps the texture set into that signature custard feel. They taste even better cold, so don’t rush this step.
Step 4 – Make Whipped Cream
Whip your heavy cream on high until stiff peaks form. This takes about 5 minutes. Then gently fold in the powdered sugar, vanilla, and a pinch of salt. Store it in the fridge until ready to serve.
Recommended Tools for Easy Baking
Silicone muffin cups are essential they keep the cupcakes from sticking and hold their shape. A baking sheet gives them stability in the oven. You’ll also want a large measuring cup with a pour spout, a mixer or strong arm, and a flexible spatula to get every last bit of batter.
Storage Tips for Pumpkin Pie Cupcakes
Store your cupcakes in a glass container with a lid and keep them in the fridge. They’ll stay good for up to 3 days. Whipped cream should be stored separately and added just before serving.
Serving Suggestions
These are best eaten cold, with a fork. Spoon a dollop of whipped cream on top, or go bold with a scoop of vanilla ice cream. A light sprinkle of pumpkin spice or cinnamon makes them look and taste extra special.
Crustless Pumpkin Pie Cupcakes Recipe Card
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Easy Pumpkin Pie Cupcakes – Simple, Seasonal & Delicious
- Total Time: 45 minutes
- Yield: 12 cupcakes
Description
Crustless and custardy, these easy pumpkin pie cupcakes are like mini pumpkin pies baked in a muffin tin—simple, cozy, and perfect for fall.
Ingredients
**For the Pumpkin Pie Cupcakes**
15 oz 100% pure pumpkin puree
1 cup sugar
2 large eggs
2 tsp pure vanilla extract
12 oz evaporated milk
3/4 cup all-purpose flour
2 tsp pumpkin pie spice
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
2 tbsp cornstarch
**For the Homemade Whipped Cream (Optional)**
1 cup heavy whipping cream
1/2 cup powdered sugar
1/4 tsp vanilla extract
1/8 tsp salt
Instructions
1. Preheat oven to 350°F.
2. In a mixing bowl, combine pumpkin puree, sugar, eggs, vanilla, and evaporated milk. Mix until smooth.
3. Add flour, pumpkin pie spice, salt, baking powder, baking soda, and cornstarch. Mix until fully incorporated.
4. Transfer batter to a measuring cup with a pour spout.
5. Fill silicone muffin cups 3/4 full. Place on a baking sheet.
6. Bake for 30 minutes or until centers are set.
7. Cool completely at room temperature, then refrigerate until chilled.
8. Whip cream until stiff peaks form, then mix in powdered sugar, vanilla, and salt.
9. Store whipped cream separately until serving.
10. Top chilled cupcakes with whipped cream and a dash of spice.
Notes
Store cupcakes in the fridge for up to 3 days in a sealed glass container.
Best served chilled, eaten with a fork.
If using pumpkin pie filling instead of puree, omit pumpkin pie spice.
Vanilla ice cream can be used instead of whipped cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 160
- Sugar: 18g
- Sodium: 135mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
More Such Recipes
If you love this fall-inspired dessert, don’t miss these:
- Pumpkin Cheesecake Snickerdoodles for a Cozy Fall Treat
- Soft Pumpkin Oatmeal Cookies with Warm Autumn Spices
- Classic Pumpkin Chocolate Chip Cookies for Seasonal Snacking
- Mini Keto Pumpkin Pie Bites for a Low-Carb Thanksgiving Dessert
FAQ – Easy Pumpkin Pie Cupcakes
How to make a pumpkin design cupcake?
You can use a piping bag with orange-tinted whipped cream or frosting to make a pumpkin shape on top. Add a little green leaf with food coloring and a star tip for fun.
Can you use pumpkin pie filling instead of puree in muffins?
Yes, but skip the pumpkin pie spice since it’s already flavored. You might also want to reduce the sugar a bit.
How to make pumpkin cupcakes in a preppy kitchen?
Stick to clean, quality ingredients and bake in silicone cups for easy unmolding. Chill before serving, and top with a swirl of fresh whipped cream for a polished finish.
How to make pumpkin purée for cupcakes?
Roast fresh sugar pumpkins until soft, then scoop out the flesh and blend until smooth. Strain if needed. Canned puree is more consistent but homemade works too.
Final Thoughts
These easy pumpkin pie cupcakes are a little seasonal magic packed into a muffin cup. They’re simple, satisfying, and full of fall flavor. Whether you’re hosting Thanksgiving or just want a bite of something nostalgic, these are sure to hit the spot.
If you try them, I’d love it if you shared or saved the recipe. Let’s keep the pumpkin love going.
You can also follow along and pin it to your Pinterest boards or join the fun over on Facebook.