1. Recipes

How to Make Pumpkin Pie Cupcakes - A Step-by-Step Guide

Thanksgiving is just around the corner and what better way to celebrate than with some delicious pumpkin pie cupcakes? These cupcakes are the perfect combination of a classic pumpkin pie and a sweet, fluffy cupcake, making them the ultimate Thanksgiving treat. Whether you’re hosting a big family dinner or just looking for a festive dessert to enjoy, these pumpkin pie cupcakes are sure to be a hit with everyone.

With a tender, spiced cake base and a creamy pumpkin pie filling, these cu...

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Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 cup whole milk
  • ¼ cup maple syrup
  • ½ teaspoon vanilla extract
  • ¾ cup butter, softened
  • ½ cup white sugar
  • ½ cup dark brown sugar
  • 3 eggs
  • 1 cup canned pumpkin
  • 1 cup butter, softened
  • 1 tablespoon half-and-half
  • 1 teaspoon vanilla extract
  • 6 cups confectioners' sugar, or more as needed
  • 1 teaspoon ground cinnamon, or more to taste

Information

  • Prep Time: 25 mins
  • Cook Time: 20 mins
  • Total Time: 45 mins
  • Servings: 22
  • Yield: 22 cupcakes

  • Preheat the oven to 350 degrees F (175 degrees C). Line 22 muffin cups with paper liners.
  • Combine flour, pumpkin pie spice, baking powder, and baking soda in a medium bowl. Combine milk, maple syrup, and vanilla in another medium bowl; stir gently to combine.
  • Combine butter, white sugar, and brown sugar in a large bowl; beat with an electric mixer until smooth. Mix in eggs, one at a time, until well blended, scraping down the bowl as necessary. Add flour mixture in 3 batches, alternating with milk mixture, beating batter briefly after each addition. Add pumpkin; mix until smooth and well combined. Divide batter evenly between the prepared muffin cups.
  • Bake in the preheated oven until a cake tester inserted into the center comes out clean, 17 to 20 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.
  • Meanwhile, combine butter, half-and-half, and vanilla extract for the frosting in a large bowl; beat with an electric mixer until creamy. Add confectioners' sugar, 1 cup at a time, and mix on the lowest setting until frosting reaches a good spreading consistency. Mix in cinnamon and spread on cooled cupcakes.

    • Nutrition

    372 cal.

    • Total Fat: 16g
    • Saturated Fat: 10g
    • Cholesterol: 63mg
    • Sodium: 208mg
    • Total Carbohydrate: 56g
    • Dietary Fiber: 1g
    • Total Sugars: 46g
    • Protein: 3g
    • Vitamin C: 1mg
    • Calcium: 53mg
    • Iron: 1mg
    • Potassium: 81mg

    Categories

    Dessert recipes
    Baking recipes
    Thanksgiving recipes
    Pumpkin recipes
    Cupcake recipes