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This list of 27 Homemade Pumpkin Desserts is all you'll need for a fall of deliciousness! The next time you have to bring food to a gathering, just choose from this list of pumpkin recipes! From Pumpkin Pudding Poke Cake to Pumpkin pie brownies, everyone will love these yummy recipes!
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Pumpkin Pie Cupcakes

These pumpkin pie cupcakes are so delicious! Why should pumpkin pie get all the love! I would rather have a cupcake any day! As popular as pumpkin pie is, most people would tell you cupcakes are their favorite dessert.
Prep Time25 mins
Cook Time10 mins
Total Time35 mins
Course: Dessert

Ingredients

  • Cupcake Ingredients:
  • 2 ¼ C flour
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ginger
  • ½ teaspoon cloves
  • ½ teaspoon allspice
  • ½ teaspoon salt
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ C unsalted butter room temp
  • 1 C sugar
  • C brown sugar
  • 2 eggs room temp
  • ¾ C whole milk room temp
  • 1 C pumpkin puree
  • Pumpkin Filling Ingredients:
  • ½ can of pumpkin puree
  • 1 teaspoon pumpkin spice
  • Frosting Ingredients:
  • 8 oz cream cheese room temp
  • ½ stick butter room temp
  • 3 C powdered sugar
  • 1 teaspoon vanilla

Instructions

  • Cupcake Directions:
  • Preheat oven to 375 degrees. Line your cupcake tins with paper liners.
  • Add flour, cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, and baking soda; whisking all ingredients together.
  • In a second bowl, combine the butter and both sugars using your electric mixer until the mixture becomes light and creamy.
  • Slowly begin to add one egg at a time, beating to mix each egg as it is added to the butter and sugar mixture.
  • After the eggs have been added, add the milk and pumpkin puree to the wet ingredients, stir to blend.
  • Begin adding the dry ingredients to the wet ingredients one tablespoon at a time until all of the dry ingredients have been blended into the wet ingredients.
  • Using an ice cream scoop transfer the cupcake batter into the lined cupcake tins until each cup is ½ filled.
  • Bake at 350 degrees for 10 minutes and remove from oven.
  • Use a pastry bag with a large tip to pipe the pumpkin filling into the center of each cupcake.
  • Put the cupcakes back into the oven and continue to bake for an additional 15 minutes.
  • When the cupcakes are done take out of the oven and allow to cool slightly before transferring them to a wire rack to cool completely.
  • Making the frosting/ frosting the cupcakes:
  • Add the cream cheese and butter together in a mixing bowl.
  • Using your electric mixer beat the butter and cream cheese together until they are soft.
  • Slowly add tablespoons of the powdered sugar in the bowl beating after each addition.
  • Lastly, blend in the vanilla, mixing until completely blended.
  • Spoon the frosting into a pastry bag with a #13 tip.
  • Squeeze the open end of the pastry bag pushing the frosting to the tip.
  • Begin frosting from the outside edge of the cupcake in a circular motion working towards the center of the cupcake.