Easy Pumpkin Pie Cups

Name: Mini Pumpkin Pies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1/2 cup granulated sugar.; 1/2 cup brown sugar.; 1/4 cup flour.; 2 teaspoons pumpkin pie spice.; 1/4 teaspoon salt.; 15 oz canned pumpkin purée.; 2 eggs.; 1 cup evaporated milk.; 1 teaspoon vanilla extract.; Whipped cream and extra spice for topping.

Featured in Irresistible Sweet Treats.

All the flavor of pumpkin pie in cute, personal portions! These cupcake-sized treats have a creamy pumpkin filling with classic fall spices. Top with whipped cream for the perfect autumn dessert.

By Clare Greco

Updated on Mon, 20 Jan 2025 16:07:38 GMT

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A platter of pumpkin cupcakes topped with whipped cream and sprinkled with cinnamon. | recipesbyclare.com

My pumpkin pie cupcakes give you all the cozy fall flavors in perfect little bites. They capture that creamy spiced goodness of traditional pumpkin pie but are so much easier to serve and share.

Sweet Little Treats

Each cupcake brings warm autumn spices and silky pumpkin in a personal portion. Top them with whipped cream and a dust of spice for treats that taste and look like fall.

What You Need

Sugar: 1/2 cup each white and brown
Flour: 1/4 cup binds it all
Pumpkin Spice: 2 tsp warm fall flavor
Salt: 1/4 tsp enhances taste
Pumpkin: 15 oz pure purée
Eggs: 2 large
Evaporated Milk: 1 cup makes them creamy
Vanilla: 1 tsp pure extract

Let's Bake

Get Ready: 350°F line muffin tin
Mix Dry: Blend sugars flour spices salt
Mix Wet: Whisk pumpkin eggs milk vanilla
Combine: Stir wet into dry until smooth
Fill and Bake: 3/4 full bake 20-25 minutes
Cool Down: Let set in tin completely
Make Pretty: Top with cream dust with spice

A close-up of pumpkin cupcakes topped with whipped cream and a sprinkle of cinnamon. | recipesbyclare.com

Perfect for Fall

These little pumpkin treats shine at any autumn gathering. Easy to serve and share they bring smiles with every bite of creamy spiced goodness.

Frequently Asked Questions

→ Why did my cupcakes sink in the middle?: This is normal! The centers naturally sink a bit as they cool, creating the perfect well for whipped cream topping.
→ Can I use fresh pumpkin instead of canned?: Yes, but strain well to remove excess moisture. Canned pumpkin provides consistent results and texture.
→ How do I store these cupcakes?: Keep refrigerated for up to 4 days. Add whipped cream just before serving for best results.
→ Can I freeze these?: Yes! Freeze without toppings for up to 2 months. Thaw overnight in the fridge before serving.
→ What if I don't have pumpkin pie spice?: Mix cinnamon, ginger, nutmeg, and allspice in equal parts to make your own pumpkin pie spice blend.