Made with real pumpkin and topped with a miniature slice of pumpkin pie, these pumpkin pie cupcakes are the cutest Thanksgiving dessert ever! And of course they’re delicious too!
Pumpkin Pie Cupcakes
Oh my goodness!! I can’t handle the cuteness!!
These mini pumpkin pie cupcakes might just be the cutest cupcakes I’ve ever seen…for any occasion! And yes, they taste as amazing as they look…promise!
Here’s the scoop…
We started with delicious pumpkin spice cupcakes, covered them with a mountain of homemade cinnamon buttercream frosting, and topped them off with miniature pumpkin pie slices.
These pumpkin pie cupcakes look fancy, but they’re actually pretty simple to make! Yes, they are from scratch, but it’s not a complicated recipe. And if I’m saying that, then anyone should be able to make them! (If you don’t know me that well yet, I’m a definite novice in the kitchen. My husband has all the culinary talent in our family!)
A printable copy of our pumpkin pie cupcakes recipe is available at the bottom of the post. Keep reading for photos and directions!
For your convenience in making our pumpkin pie cupcakes, I’ve added clickable ingredient and supply links where possible. Read our disclosure policy here.
Pumpkin Cupcakes Ingredients
- 1 1/2 cups brown sugar
- 1/2 cup Canola oil
- 3 large eggs
- 2 Tablespoons maple extract
- 2 teaspoons pure vanilla extract
- 1 cup pumpkin puree
- 2 cups flour
- 2 teaspoons pumpkin pie spice
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 3/4 cup fat free milk
Cinnamon Frosting Ingredients
- 1 cup unsalted sweet cream butter, softened
- 2 1/2 cups powder sugar
- 1 teaspoon vanilla
- 1 Tablespoon ground cinnamon
- 3-5 Tablespoons heavy whipping cream
Extras & Supplies
- 1 (8-inch) pre-made pumpkin pie, cut into mini slices
- Muffin pan
- Fall themed cupcake liners
- Stand mixer
- 1 large piping bag, fitted with a star tip
How to Make Easy Pumpkin Pie Cupcakes
Our pumpkin pie cupcakes recipe includes directions for from-scratch pumpkin cupcakes and homemade cinnamon buttercream frosting.
If you want super easy pumpkin pie cupcakes, you could start with store-bought cupcakes and top with mini pumpkin pie slices. It doesn’t get any easier than that and they’re super cute!
Of course, it’s hard to beat made-from-scratch pumpkin cupcakes, so if you have the time, I’d say go for it!
Pumpkin Cupcakes Directions
Preheat oven to 350°F and prepare a muffin tin with cupcake liners.
Combine brown sugar, oil, eggs, maple extract and vanilla in the bowl of a stand mixer or in a large mixing bowl to use with an electric hand mixer.
Beat in the eggs until well mixed, then add the pumpkin puree.
In a separate mixing bowl, whisk together the dry ingredients.
Gradually add dry ingredients to the wet ingredients, mixing as you go. Alternate adding dry ingredients and milk until everything is well combined.
Scoop batter into cupcake liners so that they are about two-thirds full. This will help ensure that the cupcakes have a flat surface and are easier to frost when they’re done.
Bake at 350°F for 18-21 minutes, then remove from oven and allow to cool completely.
Frosting Directions
Combine all ingredients into the bowl of a stand mixer and mix on medium speed. You can also use an electric hand mixer for this step.
Mix until frosting begins to form stiff peaks, then scoop into a frosting piping bag.
Pipe onto cooled cupcakes and top with a mini slice of pumpkin pie.
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More of our favorite pumpkin recipes:
- Pumpkin Oatmeal Cookies
- Chocolate Pumpkin Cake
- Pumpkin French Toast
- Pumpkin Pie Spice Muddy Buddies
- Gluten Free Starbucks Pumpkin Loaf
- Caramel Pumpkin Poke Cake
- Fluffy Pumpkin Cookies with Cream Cheese Icing
- Chocolate Pumpkin Spice Truffles
- Pumpkin Pie Bread Pudding
- Gluten Free Pumpkin Chocolate Chip Mini Muffins
- Greek Yogurt Pumpkin Parfait
Pumpkin Pie Cupcakes Recipe (Printable Copy)
If you like this recipe, please rate it!
Pumpkin Pie Cupcakes
Equipment
- Stand mixer
- Mixing bowls
Ingredients
Pumpkin Pie Cupcakes Ingredients
- 1 1/2 cups brown sugar
- 1/2 cup Canola oil
- 3 large eggs
- 2 Tablespoons maple extract
- 2 teaspoons pure vanilla extract
- 1 cup pumpkin puree
- 2 cups flour
- 2 teaspoons pumpkin pie spice
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 3/4 cup fat free milk
Cinnamon Frosting Ingredients
- 1 cup unsalted sweet cream butter softened
- 2 1/2 cups powder sugar
- 1 teaspoon vanilla
- 1 Tablespoon ground cinnamon
- 3-5 Tablespoons heavy whipping cream
Extras & Supplies
- 1 8-inch pre-made pumpkin pie, cut into mini slices
Instructions
Cupcake Directions
- Preheat oven to 350°F and line muffins pan with cupcake liners.
- Combine brown sugar, oil, eggs, maple extract and vanilla in large mixing bowl and begin to mix on medium speed.
- Beat in the eggs, then add the pumpkin puree.
- In a separate mixing bowl, whisk together the dry ingredients.
- Gradually add dry ingredients to the wet ingredients, alternate adding dry ingredients and milk until everything is well combined.
- Scoop batter into cupcake liners until they are about two-thirds full.
- Bake at 350°F for 18-21 minutes, then remove from oven and allow to cool completely.
Frosting Directions
- Combine all ingredients in a large mixing bowl and mix on medium speed.
- Mix until frosting begins to form stiff peaks, then scoop into a frosting piping bag.
- Pipe onto cooled cupcakes and top with a mini slice of pumpkin pie.
Notes
Nutrition
Pin our Mini Pumpkin Pie Cupcakes on Pinterest:
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Michelle says
I’m wondering, can I use real maple syrup instead of maple flavoring? These look so cute! Can’t wait to try them☺️
Stacey aka the Soccer Mom says
I haven’t personally tried that but I bet you could use real maple syrup!