For a richer flavor, use brown butter in the frosting. Store leftover cupcakes in an airtight container at room temperature for up to 3 days. Add a tablespoon of cream cheese to the frosting for a tangy twist. Top cupcakes with toasted pecans or walnuts for added texture.
Pumpkin Pie Cupcakes
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PREP TIME25 mins
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COOK TIME20 mins
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TOTAL TIME45 mins
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SERVING22 People
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VIEWS10
These Pumpkin Pie Cupcakes are a delightful fusion of classic pumpkin pie flavors in a convenient, adorable cupcake form. Each bite offers a moist, spiced cake topped with a luscious cinnamon buttercream, making them perfect for fall gatherings or a cozy treat any time of year.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate56 g
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Cholesterol63 mg
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Fiber1 g
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Protein3 g
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Saturated Fat10 g
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Sodium208 mg
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Sugar46 g
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Fat16 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat the oven to 350 degrees F (175 degrees C). Line 22 muffin cups with paper liners. (Prep time: 5 minutes)
02
Step
5 mins
In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, and baking soda. In another medium bowl, combine the milk, maple syrup, and vanilla extract. (Prep time: 5 minutes)
03
Step
10 mins
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy using an electric mixer. Beat in the eggs one at a time, scraping down the bowl as needed. Gradually add the dry ingredients in three batches, alternating with the wet ingredients, mixing until just combined after each addition. Stir in the pumpkin puree until smooth. (Prep time: 10 minutes)
04
Step
5 mins
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. (Prep time: 5 minutes)
05
Step
22 mins
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 17 to 20 minutes. Let the cupcakes cool in the tins for 5 minutes before transferring them to a wire rack to cool completely. (Bake time: 17-20 minutes, Cool time: 5 minutes)
06
Step
10 mins
While the cupcakes are cooling, prepare the frosting. In a large bowl, beat the softened butter, half-and-half, and vanilla extract until smooth and creamy. Gradually add the confectioners' sugar, one cup at a time, mixing on low speed until well combined and the frosting reaches your desired consistency. Stir in the ground cinnamon. (Prep time: 10 minutes)
07
Step
10 mins
Once the cupcakes are completely cool, frost them generously with the cinnamon buttercream. Garnish with a sprinkle of cinnamon, if desired. (Prep time: 10 minutes)
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RECIPE REVIEWS
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Rocky Thompson
Jun 30, 2025The recipe was easy to follow, and the cupcakes turned out beautifully. I will definitely be making these again!
Alvera Kunde
Jun 25, 2025I made these for Thanksgiving and they were gone in minutes! The cinnamon buttercream is the perfect complement to the pumpkin.
Xander Stanton
Jun 20, 2025I added a pinch of nutmeg to the batter, and it enhanced the flavor even more. Thanks for the great recipe!
Coty Cruickshankjacobs
Jun 16, 2025These cupcakes were a hit at our fall bake sale! Everyone loved the moist texture and the perfect balance of spice.