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Pumpkin Pie Cupcakes

October 10, 2011 by Audra 52 Comments

Pumpkin Pie Cupcakes

In college I must have been on every crazy diet imaginable. I was 19, obsessed with not gaining freshman weight and highly insecure (naturally.) I was such a pain to be around because I always had different diet rules. My sweet Mom was very patient trying to accommodate all my rules every time I came home.  And I tell you it was torture to be in that house full of amazing food and only be able to eat 3 cubes of cheese and a piece of lettuce.

Pumpkin Pie Cupcakes

Around the holidays, I remember hearing a rumor from the other food-obsessed freshman that pumpkin pie was actually not that bad for you.  As long as you skipped the crust it was supposed to be “OK” our crazy diet (I cannot believe I was once that person.) So, I’d go around eating the inside out of the pie and leaving the crust behind. (I promise I would never do such a thing now.) Thankfully, I am over that stupid phase and I live strongly by my motto of eating lots of pie and the crust and also bacon.

Pumpkin Pie Cupcakes

That eating-only-the-inside-of-the-pie thing actually did a number on me though. I have become obsessed with that gooey custardy center of the pumpkin pie. Now don’t get me wrong, I love a good crust, but the moment I saw a recipe for a  cupcake that was all custard-y goodness, I pretty much made it right away.

This is an amazing recipe. It is fast to throw together, the ingredients are basic, and the result is pretty fail proof. I also have to admit that I ate THREE of these the afternoon I made them. Then, since I was planning on taking them to book club, I made another batch. And then I took these pictures….

Pumpkin Pie Cupcakes

The pictures would look better with another bite taken out right? You know….just to show the texture….and stuff….Oops…. :)

Pumpkin Pie Cupcakes

Notes about the Recipe:

If you have silicone baking cups this is the time to use them. If not, evenly spray the inside of your cupcake liners with cooking spray. This will make the cupcakes come out nice and easily. If you don’t do this you may end up scraping the delicious filling out of the liner with a spoon.

Don’t be alarmed that these babies sink a bit after coming out of the oven. A dollop of fresh whipped cream fits perfectly into the sunken center!

Print
Pumpkin Pie Cupcakes
Yield: 12 cupcakes
 
Ingredients
  • ⅔ cup all purpose flour
  • ¼ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 2 tsp pumpkin pie spice
  • 1 15-oz can pumpkin puree
  • ½ cup sugar
  • ¼ cup brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ¾ cup half and half
Instructions
  1. Preheat the oven to 350F. Line a 12-cup muffin tin with paper or silicone liners. *If using paper liners, evenly coat them with cooking spray.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice.
  3. In a large bowl, whisk together pumpkin puree, sugar, brown sugar, eggs, vanilla and half and half until well combined.
  4. Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth.
  5. Distribute batter evenly in the muffin tin. (they should be about ¾ of the way full.)
  6. Bake for 20 minutes. Cool cupcakes in pan. (They will sink as they are cooling.)
  7. Chill cupcakes before serving. Top with lightly sweetened whipped cream.
3.5.3251
 
Source: adapted from  Baking Bites

Filed Under: Cupcakes, Fall, Recipes Tagged With: Pumpkin

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Comments

  1. Grubarazzi says

    October 10, 2011 at 5:44 pm

    mouth….watering…

    Reply
  2. Kelly | Eat Yourself Skinny says

    October 10, 2011 at 6:12 pm

    How cute are these!! I love your cupcake liners too, so festive :) Wonderful recipe!

    Reply
  3. Kimberly says

    October 10, 2011 at 6:15 pm

    I love it! Last year I made pumpkin pie filling but baked them in little ramekins to the same effect. I served them with ginger cookies. Yummm…Will have to try your cupcakes this year. :)

    Reply
  4. Sarah Catherine says

    October 10, 2011 at 6:59 pm

    These look delicious and festive. I’m with ya on the diet thing. I used to go crazy with different diets, but in the end if you enjoy food as much as I do you’ve gotta eat!

    Reply
  5. Erin @ The Spiffy Cookie says

    October 10, 2011 at 8:45 pm

    Good greif those look like the most moist and wonderful pumpkin cupcakes I’ve ever seen! Buzzed and stumbled :-)

    Reply
  6. Tina says

    October 10, 2011 at 9:26 pm

    Oh no you didn’t-you got pie in my cupcakes! What a great combination, they look awesome. I will have to make a small batch due to their addictive nature…buzz buzz!

    Reply
  7. Mz.kYLee says

    October 10, 2011 at 9:31 pm

    These look delicious! I can’t wait to try them! :)

    Reply
  8. Sandra says

    October 10, 2011 at 9:40 pm

    It would have been a challenge to stop and three. These are over the top delicious.

    Reply
  9. Amalia says

    October 11, 2011 at 12:38 am

    These look to die for! And the cupcake liners are so cute I love them! I’ma have to try these out :)

    Reply
  10. Dee at Deelicious Sweets says

    October 11, 2011 at 12:59 am

    Yum, these look so awesome! I want one of these right now! I loved your photos.

    Reply
  11. Stephanie @ Eat. Drink. Love. says

    October 11, 2011 at 1:19 am

    These look so tasty! I kind of like that they sunk in a bit, it makes them look more like little pies!

    Reply
  12. Erin says

    October 11, 2011 at 2:05 am

    Oh yes!! Please, I will take 3 of them! Well maybe I should have a couple more because my 6 year old is obsessed with pumpkin pie and I will be required to share with him!

    Reply
  13. jensfreshandfabulous.com says

    October 11, 2011 at 5:18 am

    So cute!

    Reply
  14. Curry and Comfort says

    October 11, 2011 at 2:32 pm

    These cupcakes look fabulous!! I love your pictures too. Congrats on your Foodbuzz Nomination! I wish we could all win… but your blog is fantastic (that’s not good for me LOL!). I’m just happy to be nominated with such outstanding blogs as yours. :) Well, you’ve got a new follower because I am learning to bake so who else can teach me better than the baker chick! :) Buzzed you too! ~ Ramona

    Reply
  15. Georgia | The Comfort of Cooking says

    October 11, 2011 at 3:53 pm

    Audra, these pumpkin pie cupcakes are so cute and creative! They just might have to make an appearance for Thanksgiving, I think. I always love mini cakes and pies. Thanks for sharing! Looking forward to sending you my guest post soon. :)

    Reply
  16. S.V. says

    October 11, 2011 at 8:36 pm

    I love pumpkin pie and I couldn’t imagine ever not eating the crust lol. I could probably eat 5 of these at once. YUM

    Reply
  17. Cake says

    October 11, 2011 at 11:36 pm

    Yum! I love the center of pumpkin pie!

    Reply
  18. warmvanillasugar says

    October 12, 2011 at 1:24 am

    These look fabulous!

    Reply
  19. Averie @ Love Veggies and Yoga says

    October 12, 2011 at 7:54 pm

    These look amazing! I just saw them on Foodgawker. I pinned them to my pinterest pumpkin board to spread the pumpkin love on these…delish!!! And major congrats on your Fbuzz nomination!

    Reply
  20. Ali says

    October 13, 2011 at 7:30 pm

    These look amazingly delicious. never seen pumpkin cupcakes this good, got me drooling.

    Reply
  21. Blake Will says

    October 20, 2011 at 11:02 pm

    Love these! Kids ate them in a cpl bites lol … added some orange icing (cream cheese, powdered sugar, little bit of the leftover evap milk). Thanks!!!

    Reply
  22. Anonymous says

    October 25, 2011 at 6:24 am

    looks heavenly!!! I can smell the pumpkin through my computer ;)

    Reply
  23. Naomi says

    November 1, 2011 at 5:26 am

    Do you know what I can substitute for half-and-half?

    Reply
  24. Audra says

    November 1, 2011 at 1:01 pm

    @naomi- I think milk or half and half would be just fine :)

    Reply
  25. Anonymous says

    November 2, 2011 at 8:32 pm

    hi , i will be making these today . i would like to know if you can substitute the half &&half for milk ? does the half &&half give the cake some type of desired consistency ? i would appreciate feedback asap :)

    Reply
  26. Audra says

    November 2, 2011 at 8:52 pm

    I haven’t made them wih milk before but I imagine it would be Ok. But if you use low fat milk the consistency of the cupcakes would probably be significantly different. I hope they turn out well!

    Reply
  27. Emily says

    November 7, 2011 at 11:20 pm

    do you think a cream cheese frosting would be okay for these?

    Reply
  28. Audra says

    November 9, 2011 at 12:42 am

    @Emily- I think whipped cream is better for the texture of these because it’s not like cake and actually like the texture of pumpkin pie. Anything heavier may be too much.:)

    Reply
  29. Meta Musings says

    November 10, 2011 at 2:11 pm

    wow! these look sooo amazing!!

    Reply
  30. Averie @ Love Veggies and Yoga says

    November 13, 2011 at 3:47 am

    These look so moist, rich, and awesome.

    Repinned on Pinterest!

    And congrats on your FoodBuzz award…you deserve it! :)

    Reply
  31. Sheri says

    November 15, 2011 at 3:02 pm

    Oh, I love this!! I think it might make it onto the table for our Thanksgiving buffet, although I will definitely make them ahead of time too! I love anything and everything pumpkin!

    Reply
  32. svenoblivion says

    November 17, 2011 at 4:43 am

    Did a post on these! Thank you!
    http://svenoblivion.wordpress.com/2011/11/17/pumpkin-pie-cupcakes/

    – s

    Reply
  33. arthi says

    November 18, 2011 at 6:07 pm

    Audra – did you make your own whipped cream for these? If so, how did you make it? :)

    Reply
  34. Audra says

    November 18, 2011 at 6:13 pm

    @Arthi- Here is how to make fresh whipped cream:
    First- put your bowl and beaters in the freezer for about 10 minutes. (It works best when very cold.)
    Then pour a cup of heavy whipping cream into the bowl and mix until the cream is thick and smooth- don’t over mix!
    Then add in about 1/4 cup of powdered sugar and you’re all set!
    Enjoy! :D

    Reply
  35. Anonymous says

    November 20, 2011 at 5:04 pm

    what if i donnt have baking soda but i have baking powder ?

    Reply
  36. Audra says

    November 20, 2011 at 5:12 pm

    It’s generally not a great idea to swap baking powder for baking soda, it might be ok, but I’ve never made that substitution so I’m not sure. Good luck!

    Reply
  37. Singlegirlinseattle says

    November 26, 2011 at 6:07 pm

    Thanks Baker Chick! These were the first thing i’ve ever made that didn’t come out of a box and they were a hit! I just started a new blog – Single Girl in Seattle – and featured your recipe because it came out so darn good! Your blog is awesome and I will definately be checking it out for new recipes in the future – thanks!

    http://singlegirlinseattlewa.blogspot.com/

    Reply
  38. Courtney says

    December 16, 2011 at 5:27 pm

    These were a big hit at my parents house, so I’m making them again but for my church christmas party! I have two questions,does it matter if I use pumpkin pie filling? and the tops were a bit hard, is there anyway to avoid that?
    Anyways, thanks so much for your amazing recipe! I tell everyone where I get it and there super good, I love everything pumpkin :-D
    Take care,
    Courtney

    Reply
  39. Karen J says

    October 1, 2012 at 2:23 pm

    Do you think it makes a difference if I use light brown sugar instead of dark brown sugar? And cami use milk instead of 1/2 and 1/2?

    Reply
  40. Audra says

    October 3, 2012 at 6:33 am

    Hey Karen! I think that any brown sugar will work. Whole milk should be fine, but no less fat than that. (at least from my experience in making them!)

    Reply
  41. Audra says

    October 3, 2012 at 6:33 am

    I really don’t recommend pumpkin pie filling. It’s much better to add the spices in yourself. I’m not sure about the hard tops…it’s been almost a year since I made these! :)

    Reply
  42. Melissah says

    October 5, 2012 at 5:28 am

    These are great! For those of you that need a dairy-free option or don’t have half-and-half on hand, I made these with coconut milk (canned, from Trader Joes) and they turned out perfectly. Yum!

    Reply
  43. Kerry Phouthavong says

    October 8, 2012 at 8:58 pm

    made these last night using almond extract instead of vanilla extract

    Reply
  44. Hinda Schwartz says

    October 11, 2012 at 1:48 am

    I used crushed graham crackes with melted butter, baked them for 15 min at 350 then added filling and baked for another 20 min

    Reply
  45. Lindsey Wright says

    October 30, 2012 at 12:31 am

    These are amazing. I ate 3 of them. One just to taste them, and then two more with butter pecan ice cream (I didn’t have whipped cream). I also used self-rising flour and half and half because that’s what I had in my kitchen. They were just as delicious as the picture makes them look. I will definitely be making these again in the near future! Thanks for the recipe! :)

    Reply
  46. Rbick76 says

    November 16, 2012 at 9:48 pm

    I want to make jumbo cupcakes? would this recipe work?

    Reply
  47. Karen says

    December 22, 2012 at 3:43 pm

    Do I have to spray the liners with cooking spray? Because when I made them with cooking spray they came out looking wet!

    Reply
  48. Audra says

    December 22, 2012 at 4:11 pm

    Hey Karen! For me- spraying very lightly was the only way they would come out. Try a batch not spraying- maybe your liners are different than mine! :)

    Reply
  49. Laurie Kellert says

    December 25, 2012 at 1:06 am

    I L O V E these cupcakes!!!

    Reply
  50. Andrea says

    September 29, 2013 at 9:46 am

    Top these with homemade Egg nog whipped cream (replace about 1/2 of the whipping cream with egg nog in your favorite homemade whipped cream recipe) and these make a delicious addition to any fall meal! I did two batches for a family gathering, one with plain whipped cream and 1 with Egg nog whipped cream and none of the Egg nog batch was left!!

    Reply
  51. Monisa S. says

    September 8, 2014 at 8:59 pm

    These are the BEST EVER!! Just like having mini pumpkin pies.. SO good my 8 year old son requested these for his bday party instead of his favorite character cupcakes….

    Reply

Trackbacks

  1. 53 Calorie Pumpkin Pie Cupcakes (Gluten-Free, Low Carb, Vegan Option) | Oatmeal with a Fork says:
    November 22, 2013 at 7:00 am

    […] Adapted from this recipe […]

    Reply

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