These Easy Pumpkin Pie Cupcakes are a fun twist on the classic dessert! With a spice-filled pumpkin flavor and creamy frosting, they’re perfect for any fall gathering.
Who can resist a cupcake that tastes like pumpkin pie? I love serving these at parties—everyone is pleasantly surprised to see how soft and tasty they are!
They’re super simple to make, just mix, bake, and top with that delicious cream cheese frosting. Trust me, these will disappear fast! 🧁
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is convenient, but you can use homemade puree if you have the time. Just roast and blend the pumpkin until smooth. If you’re in a pinch, swap it for butternut squash puree for a similar taste.
Spices: The mix of cinnamon, ginger, nutmeg, and cloves gives these cupcakes their warm flavor. If you’re missing any, feel free to use pumpkin pie spice—about 2 teaspoons will cover it! It’s a handy shortcut.
Sugar: Granulated sugar works best for sweetness. You can reduce it by up to 1/4 cup if you prefer less sweetness, or substitute with a natural sweetener like honey or maple syrup. Just remember to adjust wet ingredients accordingly.
Cream Cheese: Full-fat cream cheese creates a rich frosting, but light cream cheese can be used if you want a lighter version. You could also make it with Greek yogurt for a tangy twist!
How Do I Ensure My Cupcakes Are Moist and Fluffy?
Mixing the batter is a critical step to getting soft, airy cupcakes. To avoid dense cupcakes, follow these tips:
- Don’t overmix the batter. Stir until just combined to keep the air bubbles intact.
- Make sure your baking powder and baking soda are fresh! They provide the lift needed.
- Partially fill the cupcake liners (about 2/3 full) to give them room to rise without overflowing.
Cooling is also vital! Let them rest on a wire rack to prevent them from becoming soggy. A perfectly baked cupcake should be golden and spring back when lightly pressed.
Easy Pumpkin Pie Cupcakes with Cream Cheese Frosting
Ingredients You’ll Need:
For the Cupcakes:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This delightful recipe takes about 20 minutes to prep and around 22 minutes to bake. You’ll then want to let the cupcakes cool completely for about 30 minutes before frosting them. In total, you’re looking at about an hour to whip up these tasty treats!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While it’s heating, line a 12-cup muffin tin with cupcake liners to keep your cupcakes from sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt until well combined. This helps distribute the spices uniformly throughout the batter.
3. Combine the Wet Ingredients:
In a large mixing bowl, combine the pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract. Mix well until everything is smooth and well blended, making sure there are no lumps.
4. Combine Wet and Dry Ingredients:
Gradually add the flour mixture to the pumpkin mixture, gently stirring until just combined. Take care not to overmix, as this can make the cupcakes dense.
5. Fill the Cupcake Liners:
Evenly divide the batter among the lined muffin cups, filling each about 2/3 full. This gives them room to rise without overflowing.
6. Bake the Cupcakes:
Place the muffin tin in the preheated oven and bake for 18-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean. If it’s clean, you’re good to go!
7. Cool the Cupcakes:
Once baked, remove the cupcakes from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack. Let them cool completely before frosting—this is key to keeping the cream cheese frosting from melting!
8. Make the Cream Cheese Frosting:
In a large bowl, beat together the softened cream cheese and butter using a mixer until smooth and creamy. Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Finally, mix in the vanilla extract until the frosting is light and fluffy.
9. Frost the Cupcakes:
Generously frost the cooled cupcakes with your delicious cream cheese frosting. You can use a knife for a rustic look or a piping bag for something more decorative!
10. Garnish and Serve:
Optionally, add a sprinkle of cinnamon on top or decorate with small pumpkin candies for a festive touch. Now, grab a cupcake and enjoy the warm, sweet flavors of pumpkin pie in cupcake form!
FAQ for Easy Pumpkin Pie Cupcakes with Cream Cheese Frosting
Can I Use a Different Sweetener for the Cupcakes?
Absolutely! You can substitute granulated sugar with natural sweeteners like maple syrup or honey. Just remember to reduce the liquid ingredients slightly, as these sweeteners add moisture. Start with a ¾ cup of maple syrup or honey, and adjust the wet ingredients accordingly!
What Can I Use Instead of Cream Cheese for the Frosting?
If you want a dairy-free option, you can use vegan cream cheese or whipped coconut cream as a substitute. For a lighter frosting, Greek yogurt mixed with powdered sugar can work well too, but it’ll have a slightly different taste and texture.
How Do I Store Leftover Cupcakes?
Store any leftover cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week. You can also freeze the unfrosted cupcakes for up to 3 months; just thaw them overnight in the fridge before frosting and serving!
Can I Make These Cupcakes Gluten-Free?
Yes, you can! Substitute the all-purpose flour with a gluten-free flour blend that is designed for baking. Make sure it contains xanthan gum for the best results. The texture may vary slightly, but they should still be delicious!
