Pumpkin Pie Cupcakes (Mini & Crustless!)

Pumpkin recipes are the epitome of autumn nostalgia, and these pumpkin pie cupcakes take that comforting flavor and make it even cuter and more convenient. Imagine the familiar taste of pumpkin pie—sweet, creamy, full of spice—but in an easy-to-hold, crustless cupcake that’s perfect for parties, portion control, or anytime you’re craving fall flavors.

No rolling out pie crust, no slicing—you get instant, individualized servings that satisfy your pumpkin cravings in a fun and festive way. Plus, these cupcakes are easy to make ahead, freezer-friendly, and perfect for gifting or potlucks. Let’s dive in!

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Why You’ll Love These Pumpkin Pie Cupcakes

• Crustless but rich — all pie flavor without intricate crust work

• Perfect individual portions — no slicing required

• Soft, creamy, and spiced — just like traditional pumpkin pie

• Make-ahead & freezer-friendly — great for busy days or holidays

• Customizable toppings — whip cream, streusel, pecans, more

• One-bowl batter — minimal mess, big taste

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Ingredients You’ll Need

For the Pumpkin Cupcakes

• 1 cup canned pumpkin purée (100% pumpkin, not pie filling)

• ¾ cup granulated sugar

• 2 large eggs

• ½ cup evaporated milk (or full-fat milk for creamier richness)

• ½ teaspoon vanilla extract

• 1 teaspoon pumpkin pie spice (or blend of cinnamon, nutmeg, ginger, cloves)

• ¼ teaspoon salt

For the Base

• 1 tablespoon cornstarch (helps set the filling)

• 1 teaspoon all-purpose flour (makes filling smooth)

Optional Toppings

• Whipped cream or stabilized whipped cream

• Cinnamon sugar or pumpkin pie spice dust

• Crushed graham crackers or gingersnaps

• Toasted chopped pecans or walnut pieces

• Maple glaze or caramel drizzle

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Step-by-Step Instructions

1. Prep the Oven and Pan

• Preheat oven to 350°F (175°C).

• Line a 12-cup cupcake tin with liners or lightly spray with baking spray.

2. Make the Spiced Pumpkin Batter

• In a mixing bowl, whisk together pumpkin purée, sugar, eggs, evaporated milk, vanilla, pumpkin pie spice, salt, cornstarch, and flour until smooth and creamy.

3. Fill the Cupcake Liners

• Divide the mixture evenly among the liners, filling each about ¾ full. The batter is loose—don’t worry!

4. Bake to Silky Perfection

• Bake for 20–25 minutes, or until centers are just set and the cupcakes have a satin-like surface (they’ll firm slightly as they cool).

• Avoid overbaking—they should be creamy like the middle of a pie.

5. Cool Completely

• Let the cupcakes cool in the tin for 10 minutes, then transfer to wire racks to cool fully.

6. Add Toppings

• Just before serving, top with whipped cream or your favorite fall-inspired garnish.

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Tips for Cake-Quality Texture

• Use canned pumpkin purée—for consistent moisture and flavor.

• Whisk well to ensure smooth filling without lumps.

• Watch the bake time—20 minutes yields a softer texture; 25 minutes makes them more pie-like.

• Cool completely before frosting so toppings settle nicely.

• Stabilized whipped cream is recommended if cupcakes sit out for a while.

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Tasty Variations & Additions

Streusel Pumpkin Cupcakes

Top with a cinnamon streusel made with flour, oats, brown sugar, and butter before baking for a crunchy texture.

Maple-Pumpkin Cupcakes

Add 1–2 tablespoons of maple syrup into the batter for a cozy, breakfast-inspired twist.

Chocolate-Dipped

Dip cupcake bottoms in melted dark or white chocolate and let set for a decorative base.

Mini Size

Bake as mini muffins (using mini liners); reduce bake time to 12–15 minutes.

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Serving Suggestions

These cupcakes make a lovely addition to:

• Fall dessert tables and holiday buffets

• Brunch spread alongside coffee or chai lattes

• After-school snacks or lunchtime dessert

• Holiday gifts wrapped individually or in a festive box

They pair perfectly with warm drinks like spiced cider, hot chocolate, or pumpkin spice coffee.

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Storage & Make-Ahead Tips

• Make-Ahead: Bake and cool, then refrigerate overnight without toppings. Add frosting just before serving.

• Storage: Keep in an airtight container in the refrigerator for up to 4 days.

• Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge, then add your toppings.

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Troubleshooting FAQ

Why did my cupcakes crack on top?
These are crustless but not prone to cracking. If they crack, it’s likely due to overbaking—reduce bake time by 2–3 minutes.

Why are my centers too wobbly?
They may be underbaked. Add 3–5 more minutes until just set; remember they firm up while cooling.

Can I use light milk instead of evaporated milk?
Yes, but the texture will be less creamy. For richer results, use full-fat or half-and-half.

Do I need liners?
Liners help with clean removal, but you can also spray the pan directly if preferred.

Can I make it gluten-free?
Yes—just replace the 1 tsp flour with gluten-free flour blend and ensure all other ingredients are gluten-free.

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Why These Are Better Than Traditional Cupcakes

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Final Thoughts: A Cozy Cupcake for Every Fall Occasion

These Pumpkin Pie Cupcakes bring all the seasonal feel-good vibes without the fuss of slicing pie. They’re quick, portable, visually appealing, and perfect for anyone wanting that buttery, spiced pumpkin flavor in a perfectly portioned dessert.

Make them as a last-minute addition to your baking lineup, brunch menu, or gift box, and watch how fast they disappear. With minimal effort and maximum charm, they’re destined to become a fall classic in your recipe collection.