Pumpkin Pie Cupcakes Recipe

These decadent Pumpkin Pie Cupcakes are made with cake flour, pumpkin puree, pumpkin pie spice, cream cheese, and heavy cream. The result is a super moist, pudding-like cupcake with a tangy cream filling and a crunchy pie crust garnish. This recipe puts a creative twist on a classic dessert, perfect for a fun autumn party or a unique Thanksgiving treat, and yields 12 impressive cupcakes.

Pumpkin Pie Cupcakes Ingredients

For the Cupcakes:

• Cooking spray
• 1 3/4 cups cake flour
• 2 teaspoons pumpkin pie spice
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon fine salt
• 1 (15-ounce) can pure pumpkin puree
• 1 cup granulated sugar
• 1 1/2 sticks (12 tablespoons) unsalted butter, melted
• 2 large eggs
• 1/4 cup milk
• 2 teaspoons pure vanilla extract

For the Pie Crust Cutouts:

• Half a rolled pie crust (store-bought or homemade)
• 2 tablespoons milk, for brushing
• Granulated sugar, for sprinkling

For the Cream Cheese Filling & Topping:

• 4 ounces cream cheese, at room temperature
• 3/4 cup confectioners’ sugar
• 2 cups heavy cream

How To Make Pumpkin Pie Cupcakes

1. Prepare for baking: Position an oven rack in the center and preheat to 350°F (175°C). Line a 12-cup muffin tin with paper liners. Lightly coat the liners and the top surface of the tin with cooking spray.
2. Make the cupcake batter: In a large bowl, whisk together the cake flour, pumpkin pie spice, baking powder, and salt. In a separate medium bowl, whisk the pumpkin puree, granulated sugar, melted butter, eggs, milk, and vanilla. Pour the wet pumpkin mixture into the dry flour mixture and gently fold with a spatula until just combined. Some lumps are okay.
3. Bake the cupcakes: Divide the batter evenly among the 12 muffin cups. Bake for 24 to 28 minutes, rotating the tin halfway through, until the tops spring back when lightly pressed. Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
4. Bake the pie crust cutouts: While the cupcakes cool, use a small cookie cutter to cut 12 shapes from the pie crust. Arrange them on a parchment-lined baking sheet. Brush each cutout with milk and sprinkle generously with granulated sugar. Bake at 350°F for 10 to 15 minutes, until deep golden brown. Let them cool completely.
5. Make the cream cheese filling: In a medium bowl, beat the room-temperature cream cheese and confectioners’ sugar with an electric mixer until smooth. Add 1 cup of the heavy cream and beat until soft peaks form. Add the remaining 1 cup of cream and continue to beat until stiff, pipeable peaks form. Transfer the mixture to a pastry bag fitted with a round tip.
6. Fill and frost the cupcakes: Use a small spoon or melon baller to scoop a small hole out of the top center of each cooled cupcake. Pipe some of the cream cheese filling into each hole. You can place the small piece of scooped-out cupcake back on top like a plug. Pipe a generous swirl of the remaining filling on top of each cupcake.
7. Garnish and serve: Gently press one of the cooled pie crust cutouts into the frosting on each cupcake just before serving.

Recipe Tips

• Use Cake Flour for Tenderness: Cake flour has a lower protein content than all-purpose flour, which is the key to achieving the super moist, tender, almost pudding-like texture of these cupcakes.
• Don’t Overmix the Batter: When combining the wet and dry ingredients, fold them together gently and stop as soon as you no longer see big streaks of flour. A few lumps are fine. Overmixing develops gluten and will make the cupcakes tough.
• Room Temperature Cream Cheese is a Must: For a perfectly smooth, lump-free filling and frosting, ensure your cream cheese is softened to room temperature before you begin mixing.
• Two-Stage Cream for Stability: Adding the heavy cream in two stages is a great technique. The first cup helps create a thick, stable base with the cream cheese, which allows the second cup to whip up into a firm, sturdy frosting that holds its shape beautifully.

What To Serve With Pumpkin Pie Cupcakes

These Pumpkin Pie Cupcakes are a complete and impressive dessert all on their own. They pair wonderfully with classic autumn beverages like a warm mug of spiced apple cider, a cozy chai latte, or a simple cup of hot black coffee to balance the sweetness. For children, a cold glass of milk is the perfect companion.

How To Store Pumpkin Pie Cupcakes Leftovers

• Refrigerate: Due to the cream cheese filling, these cupcakes must be refrigerated. Store them in an airtight container for up to 3 days. For the best texture, keep the crunchy pie crust cutouts in a separate container at room temperature and add them to the cupcakes right before serving to prevent them from becoming soft.

Pumpkin Pie Cupcakes Nutrition Facts

• Calories: 450 kcal
• Total Fat: 28g
• Saturated Fat: 16g
• Cholesterol: 105mg
• Sodium: 210mg
• Total Carbohydrate: 46g
• Dietary Fiber: 2g
• Sugars: 31g
• Protein: 5g

Frequently Asked Questions

• Can I use all-purpose flour instead of cake flour? Yes, but the texture will be slightly denser. To get a closer result, you can make a substitute: for every 1 cup of all-purpose flour, remove 2 tablespoons of flour and add 2 tablespoons of cornstarch.
• Do I have to fill the cupcakes? No, you can skip the coring and filling step for a simpler version. The cupcakes will still be delicious with just the frosting swirled on top. The filling just adds an extra creamy surprise.
• What if I don’t have a pastry bag for frosting? No problem! You can use a large zip-top bag and snip off one of the bottom corners to pipe the frosting. Alternatively, you can use a small spatula or a butter knife to spread the frosting for a more rustic look.
• Can I make these ahead of time? Yes, the different components can be made in advance. The un-frosted cupcakes can be stored in an airtight container at room temperature for up to 2 days. The pie crust cutouts can be kept in an airtight container for several days. It’s best to make the frosting and assemble the cupcakes on the day you plan to serve them.

Try More Recipes:

• Pumpkin Creme Brulee Recipe
• Gluten-Free Pumpkin Muffins Recipe
• Low Carb Praline Pumpkin Pie Recipe