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pumpkin pie cupcakes topped with a miniature slice of pumpkin pie

Pumpkin Pie Cupcakes

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! 

Course Dessert
Cuisine American
Keyword cupcakes, pumpkin, pumpkin pie, pumpkin spice, Thanksgiving
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 cupcakes
Calories 544 kcal
Author Stacey aka the Soccer Mom

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

  1. Preheat oven to 350°F and line muffins pan with cupcake liners.
  2. Combine brown sugar, oil, eggs, maple extract and vanilla in large mixing bowl and begin to mix on medium speed.
  3. Beat in the eggs, then add the pumpkin puree.
  4. In a separate mixing bowl, whisk together the dry ingredients.
  5. Gradually add dry ingredients to the wet ingredients, alternate adding dry ingredients and milk until everything is well combined.
  6. Scoop batter into cupcake liners until they are about two-thirds full.
  7. Bake at 350°F for 18-21 minutes, then remove from oven and allow to cool completely.

Frosting Directions

  1. Combine all ingredients in a large mixing bowl and mix on medium speed.
  2. Mix until frosting begins to form stiff peaks, then scoop into a frosting piping bag.
  3. Pipe onto cooled cupcakes and top with a mini slice of pumpkin pie.

Recipe Notes

Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.

Nutrition Facts
Pumpkin Pie Cupcakes
Amount Per Serving
Calories 544 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 12g75%
Cholesterol 87mg29%
Sodium 383mg17%
Potassium 195mg6%
Carbohydrates 72g24%
Fiber 2g8%
Sugar 53g59%
Protein 5g10%
Vitamin A 3796IU76%
Vitamin C 1mg1%
Calcium 97mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.