Pumpkin Pie Cupcakes

pumpkin pie cupcakesIt seems like when fall rolls around, everybody goes nuts for pumpkins. And with good reason, they're unbelievably delicious. We all tend to go to the classic pumpkin recipes, though: Pumpkin pie, pumpkin bread, pumpkin soup. They're all fine and great and all, but come Thanksgiving, I feel like I'm already sick of them.

Last weekend, I had a taste for something pumpkin-y, but I didn't want to go the traditional route. So, you know what I whipped up? Pumpkin Pie Cupcakes. And let me tell you, they were so worth it. Rich, a little spicy, and super easy to make, I promise you, they'll impress anyone who tastes them.







Pumpkin Pie Cupcakes from The Baker Chick


  • 2/3 cup all purpose flour
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp pumpkin pie spice
  • 1 15-oz can pumpkin puree
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 3/4 cup half and half
  • Whipped cream or frosting of your choice


1. Preheat the oven to 350. Line a 12-cup muffin tin with paper or silicone liners. If using paper liners, lightly coat them with cooking spray. 

2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.

3. In a large bowl, whisk together pumpkin puree, sugar, brown sugar, eggs, vanilla, and half and half until well combined. 

4. Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth.

5. Distribute batter evenly in the muffin tin. (They should be about 3/4 of the way full.)

6. Bake for 20 minutes. Cool cupcakes in pan. (They will sink as they are cooling.)

7. Chill cupcakes before serving. Top with lightly sweetened whipped cream.


Image via shimelle/Flickr

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