These Easy Pumpkin Pie Cupcakes are like tiny pies in cupcake form, bringing all the cozy fall flavors you love! With soft pumpkin cake and creamy frosting, they’re a treat you can’t resist.
And let’s be real, who can say no to cream cheese frosting? I always end up licking the extra right off the spatula! 🤭 Perfect for any gathering or just a sweet snack at home!
Making these cupcakes is a breeze! Whip up the batter, bake, and frost them. I love serving them warm for that fresh-baked feeling. You’ll want to make them again and again!
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree saves time! If you prefer fresh, roast a small pumpkin until soft, then puree it. Just ensure it’s plain pumpkin without spices.
Sugars: The mix of granulated and brown sugar gives a nice depth. You can swap brown sugar for coconut sugar if you want a healthier twist. Just know it may change the color slightly.
Vegetable Oil: For a lighter taste, canola or a mild olive oil works well too. If you’re looking to cut fat, unsweetened applesauce can be a fun substitute!
Spices: Ground spices give these cupcakes their warm flavor. If you have pumpkin pie spice, use 2-3 teaspoons instead of individual spices for convenience.
Cream Cheese: If you need a non-dairy option, try a vegan cream cheese alternative. Some brands taste great and whip up nicely!
How Do I Get the Perfectly Fluffy Cupcake?
To make sure your cupcakes are light and fluffy, follow these tips:
- Mix wet and dry ingredients separately first. This helps evenly distribute the baking powder and spices.
- Don’t over-mix once combined! Stir until just blended to keep air in the batter.
- When filling the cupcake liners, stop when they’re about 2/3 full. This allows room for rising without spilling over.
- Keep an eye on baking time! Start checking at 18 minutes to avoid dryness. Each oven can vary.
- Always let cupcakes cool completely before frosting. This prevents the frosting from melting!
Easy Pumpkin Pie Cupcakes with Cream Cheese Frosting
Ingredients You’ll Need:
For the Cupcakes:
- 1 can (15 oz) pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup vegetable oil
- 3 large eggs
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This delightful recipe takes about 20 minutes to prep and 18-22 minutes to bake. After that, you’ll want to let the cupcakes cool completely, which could take another 30 minutes. So, in total, plan for about 1 hour to 1 hour and 15 minutes before you can enjoy these tasty treats!
Step-by-Step Instructions:
1. Preheat the Oven:
First thing’s first! Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. This step ensures that your cupcakes bake evenly and won’t stick.
2. Make the Batter:
In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs. Mix everything together until it’s nice and smooth. You want to make sure all the ingredients are well combined, so take your time with this step!
3. Combine Dry Ingredients:
In another bowl, sift together the flour, baking powder, baking soda, salt, and spices (cinnamon, ginger, nutmeg, cloves). Sifting helps prevent any clumps from forming and ensures the spices are evenly distributed.
4. Mix Wet and Dry Ingredients:
Now, gradually add the dry ingredients to your wet ingredients. Stir gently until everything is combined. Remember, don’t over-mix, or your cupcakes might be tough!
5. Fill the Muffin Tin:
Divide the batter evenly among the cupcake liners, filling each about 2/3 full. This allows enough space for the cupcakes to rise without overflowing.
6. Bake:
Place the muffin tin in the oven and bake for 18-22 minutes. Keep an eye on them! You know they’re done when a toothpick poked into the center comes out clean.
7. Cool the Cupcakes:
After baking, remove the cupcakes from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. This step is crucial if you want to frost them with creamy goodness!
8. Prepare the Cream Cheese Frosting:
While the cupcakes cool, it’s time for the frosting! In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy. This takes just a couple of minutes.
9. Add the Sugar:
Gradually add the powdered sugar, one cup at a time, beating well after each addition. This will help create a fluffy texture. Once all the sugar is in, stir in the vanilla extract and keep mixing until it’s light and fluffy.
10. Frost the Cupcakes:
Once your cupcakes are completely cool, it’s frosting time! Generously frost each cupcake with the cream cheese frosting. Feel free to be creative here—more frosting is always a good thing!
11. Garnish and Serve:
If you’d like, sprinkle a little extra cinnamon on top or add a small piece of pumpkin spice candy for that festive look. Serve immediately or refrigerate until you’re ready to enjoy. Just remember to let them come to room temperature before serving for the best flavor!
Enjoy your delicious Easy Pumpkin Pie Cupcakes! 🧁🎃
FAQ for Easy Pumpkin Pie Cupcakes with Cream Cheese Frosting
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can roast a small pumpkin until it’s soft, then puree it to use in place of the canned pumpkin. Just make sure it’s plain pumpkin without any added spices or sugars!
How Can I Make These Cupcakes Gluten-Free?
To make gluten-free pumpkin pie cupcakes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. This works really well in most cupcake recipes!
Can I Prepare the Cupcakes in Advance?
Yes, you can! Bake the cupcakes a day ahead and store them in an airtight container at room temperature. Frost them the same day you plan to serve them for the best texture.
What’s the Best Way to Store Leftovers?
Store any leftover cupcakes in an airtight container in the fridge for up to 3 days. To enjoy them at their best, let them come to room temperature before serving!
