These Easy Pumpkin Pie Cupcakes are a fun twist on the classic dessert! With delicious pumpkin flavor and a hint of spice, they are both cute and tasty.
Who knew cupcakes could taste like pumpkin pie? I love how simple they are to make—just mix, bake, and enjoy! Perfect for gatherings or just a cozy treat at home.
Key Ingredients & Substitutions
Pumpkin puree: Canned pumpkin puree is the easiest option. If you’re feeling adventurous, you can make your own by roasting and blending fresh pumpkin. It adds a lovely flavor and texture!
Sugar: Granulated sugar works perfectly for sweetness. If needed, you can substitute with brown sugar for a deeper, molasses-like flavor. Just keep in mind that it may change the color a bit.
Vegetable oil: Use vegetable oil for moistness, but if you prefer, you can swap it for melted coconut oil or even applesauce for a lighter version.
Eggs: For a vegan twist, replace each egg with a quarter cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).
Spices: Ground spices are key here! If you have pumpkin pie spice on hand, you can use about 2 teaspoons of it instead of the individual spices for convenience.
How Do You Achieve the Perfect Cupcake Texture?
Getting the texture just right in cupcakes is a common challenge! Here’s how to ensure yours come out light and fluffy:
- Don’t overmix the batter; mix just until combined to avoid dense cupcakes.
- Use room temperature ingredients—like eggs and milk—as they mix better and help with rising.
- Fill your liners about two-thirds full to give them room to rise without spilling over.
- Let cupcakes cool completely before frosting; this prevents the frosting from melting.
Easy Pumpkin Pie Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup milk
- 1 teaspoon vanilla extract
For the Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This delightful recipe takes about 15 minutes of prep time and 18-22 minutes of baking time. Be sure to let the cupcakes cool completely before frosting, which will take about 30 minutes. So overall, plan for about an hour to whip up these tasty treats!
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to make for easy cleanup and pretty presentation.
2. Mix the Wet Ingredients:
In a large bowl, add the pumpkin puree, sugar, vegetable oil, and eggs. Whisk everything together until it’s nice and smooth and well combined. This will be the base for your delicious cupcakes!
3. Combine the Dry Ingredients:
In a separate bowl, sift together the flour, baking soda, salt, and all your lovely spices (cinnamon, ginger, nutmeg, and cloves). Mixing the dry ingredients separately helps distribute the leavening agents evenly.
4. Mix It All Together:
Now, gradually add the dry ingredients to the pumpkin mixture, alternating with the milk. Start and finish with the dry ingredients. Mix it gently—just until combined—and stir in the vanilla extract for that extra flavor boost!
5. Fill the Cupcake Liners:
Evenly divide the batter among the lined cupcake cups, filling each one about two-thirds full. This gives them room to rise beautifully without overflowing.
6. Bake:
Pop the muffin tin into the oven and bake for 18-22 minutes. You’ll know they’re ready when a toothpick inserted into the center comes out clean. Keep an eye on them so they don’t overbake!
7. Cool Down:
Once baked, remove the cupcakes from the oven and let them cool in the pan for a few minutes. Then transfer them to a wire rack to cool completely before you frost them. Patience is key here!
8. Prepare The Frosting:
In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add in the powdered sugar and vanilla extract, and continue to beat until it’s light and fluffy. This frosting is a perfect complement to your pumpkin cupcakes!
9. Frost and Garnish:
Once your cupcakes are completely cool, use a spatula or piping bag to frost them as you like. For that extra special touch, sprinkle a little cinnamon or nutmeg on top.
10. Serve and Enjoy:
Dig in! These pumpkin pie cupcakes are sure to be a hit. Enjoy sharing them with friends and family or savor them all to yourself. Happy baking!
FAQ for Easy Pumpkin Pie Cupcakes
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can! If you choose to use fresh pumpkin, make sure to roast and puree it until smooth. This will add a wonderful, homemade flavor to your cupcakes!
What Can I Substitute for Eggs in This Recipe?
If you’re looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) for each egg. Both options work well to bind the ingredients!
How Should I Store Leftover Cupcakes?
Store any leftover cupcakes in an airtight container in the fridge for up to 3 days. To keep the frosting fresh, you might want to store the un-frosted cupcakes and frost them just before serving.
Can I Make These Cupcakes Ahead of Time?
Absolutely! You can bake the cupcakes a day in advance. Just store them in an airtight container at room temperature and frost them when you’re ready to serve. This way, they’ll taste freshly made!