Pumpkin Pie Cupcake

These soft, creamy pumpkin pie cupcakes are made with pumpkin puree, sweetened condensed milk, warm pumpkin pie spice, and topped with whipped cream.

Course Dessert, Snack, snacks

Cuisine American

Keyword Pumpkin Pie Cupcakes, Pumpkin Pie Cupcakes Recipe, Pumpkin Pie Spice Cupcakes, Pumpkin Spice Cupcakes

Prep Time 15

Cook Time 25

Chill Time 30

Total Time 1 10

Servings Cupcakes

Calories 187kcal

Author Evelyn Osborn

Preheat the oven to 350°F. Generously grease a 12-cup muffin tin with nonstick cooking spray.
Add the pumpkin puree, sweetened condensed milk, and eggs to a large mixing bowl. Beat until smooth.
Add the flour, salt, baking powder, and pumpkin pie spice. Mix just until combined.
Spoon the batter into the prepared muffin cups, filling each about halfway full.
Bake for 20 to 25 minutes, or until the cupcakes are set and a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool completely in the pan.
Carefully remove them from the muffin tin and refrigerate for at least 30 minutes.
Top with whipped cream just before serving and sprinkle with cinnamon, if desired.

Use 100% pumpkin puree, not pumpkin pie filling.
These cupcakes are softer and creamier than traditional cake cupcakes, with a texture closer to crustless pumpkin pie.
Store them in an airtight container in the refrigerator for up to 4 to 5 days. For best results, add the whipped cream just before serving.