Pumpkin Pie Cupcakes (With Whipped Cream Topping)

Pie in Portable Form

Fall baking just got even more fun with Pumpkin Pie Cupcakes—mini pumpkin pies in handy, portable cupcake form. With a moist, spiced cupcake base and pillowy whipped cream topping, they offer all the cozy flavor of classic pumpkin pie in an easy-to-serve format. Ideal for bake sales, autumn parties, holiday gatherings, or just a treat-yourself moment, these cupcakes combine creamy filling, warm spices, and charming presentation.

Why You’ll Love These Cupcakes

• Portable & Convenient: No slicing—just pick up a cupcake and enjoy!

• Creamy yet Cake-Like: Moist pumpkin cake with silky whipped cream mimics pie texture beautifully.

• Customizable Serving: Add decorative fall toppings or keep it simple and elegant.

• Great for Crowds: Bake in batches easily—perfect for sharing.

• Kid-Friendly & Classroom Approved: Mess-free and fun for little hands.

Ingredient Overview

Dry Ingredients

• 1¾ cups all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• 2 tsp pumpkin pie spice (blend cinnamon, nutmeg, ginger, cloves)

• ½ tsp salt

Wet Ingredients

• 1 cup pumpkin purée (not pie filling)

• ½ cup brown sugar, packed

• ¼ cup granulated sugar

• ½ cup vegetable oil (neutral-flavored)

• 2 large eggs, room temperature

• 1 tsp vanilla extract

• ½ cup plain Greek yogurt (or dairy-free equivalent)

Whipped Cream Topping

• 1 cup heavy cream (or coconut cream for dairy-free)

• 2 Tbsp powdered sugar

• ¼ tsp vanilla extract

• Pinch of cinnamon (optional)

Optional Garnishes

• Ground cinnamon or pumpkin pie spice

• Mini pecans or candied walnuts

• Drizzle of caramel or maple syrup

• Gingerbread crumbs or graham cracker crumbs

Equipment You’ll Need

• 12-cup standard muffin tin

• Paper cupcake liners

• Mixing bowls (dry/wet separate)

• Whisk and spatula

• Electric hand mixer or whisk

• Pipette or piping bag with round or star tip

• Cooling rack

Step-by-Step Instructions

1. Preheat & Prep

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and set aside.

2. Combine Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt until well combined.

3. Mix Wet Ingredients

In a larger bowl, whisk pumpkin purée, brown and granulated sugars, oil, eggs, vanilla, and yogurt until smooth and homogenous.

4. Incorporate Dry into Wet

Gently fold dry ingredients into the wet mixture using a spatula until just combined—avoid overmixing.

5. Bake Cupcakes

Divide batter evenly among liners, filling about two-thirds full. Bake 18–22 minutes until a toothpick inserted comes out with a few moist crumbs. Allow cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.

Whipped Cream Topping

1. Chill Equipment

For best results, place your mixing bowl and beaters in the freezer for 10 minutes.

2. Whip Cream

Combine heavy cream (or coconut cream), powdered sugar, vanilla, and cinnamon in the chilled bowl. Whip on medium-high speed until stiff peaks form—about 3–5 minutes for dairy; coconut cream may take longer. Keep chilled until ready to use.

Assembly & Presentation

1. Fill your piping bag with whipped cream and pipe a swirl onto each cooled cupcake.

2. Dust with cinnamon, top with pecans, or drizzle caramel/maple syrup.

3. Serve chilled or at room temperature—usually best within a couple hours of frosting.

Serving & Pairing Ideas

• As Dessert: Add a scoop of vanilla ice cream or a drizzle of salted caramel.

• For Brunch: Serve alongside coffee or chai with honey-pecan biscotti.

• Holiday Table Treats: Present on decorative cake stand with fall décor.

• Grab & Go Snack: Wrap cupcakes individually in clear cellophane with ribbon accents.

Make-Ahead & Storage

• Cupcakes: Store cooled unfrosted cupcakes in an airtight container at room temperature for up to 2 days.

• Frosting: Keep whipped cream chilled for up to 24 hours in the refrigerator.

• Assembly: Frost just before serving to preserve texture.

• Freezing Option: Freeze baked, unfrosted cupcakes for up to 3 months. Thaw overnight in the fridge before frosting; whip topping fresh.

Tips for Best Results

• Don’t overfill liners to ensure nice domes.

• Stick to room temp eggs for even batter.

• Use fresh spices—old spices lose potency over time.

• DIY spice mix alternative: Use 1¼ tsp cinnamon, ½ tsp ginger, ½ tsp nutmeg, and ⅛ tsp cloves.

• Chill topping tools for fluffier whipped cream.

• Test bake a single cupcake if uncertain about oven time.

Variations & Flavor Twists

Dairy-Free / Vegan

• Replace cream with coconut cream.

• Use dairy-free yogurt and oil; spread coconut whipped topping on cooled cupcakes.

Gluten-Free

• Use a 1:1 gluten-free baking flour that includes xanthan gum. No additional substitutions needed.

Spice Boost

• Add ½ tsp ground ginger or a dash of cardamom to cupcake batter.

Streusel Top

• Sprinkle oat or nut-based streusel topping before baking for crunchy texture.

Mini Versions

• Bake in mini muffin tins at 300°F for 12–15 minutes, monitoring closely.

Boozy Drizzle (Adults Only)

• Drizzle with bourbon-maple syrup or dark rum caramel for grown-up flavor.

Frequently Asked Questions (FAQs)

1. Can I use canned pumpkin filling?

No—use pure pumpkin purée only; pie filling contains added sweeteners and spices.

2. Why are some cupcakes dense?

Overmixing the batter or using expired leavening can cause density—fold gently and ensure freshness.

3. Can I skip both sugar types?

You can use all sugar or all brown sugar—brown sugar adds moisture and deeper flavor.

4. What if my whipped cream turns grainy?

You may have overwhipped—stop when stiff peaks form. Coconut cream can separate; keep chilled and watch it closely.

5. How to store leftovers?

Keep frosted cupcakes in an airtight container in the fridge for up to 2 days; let reach room temp before eating.

Why These Cupcakes Stand Out

• They deliver pie-level flavor in cupcake format—perfect for slice-averse guests or grab-and-go treats.

• Curricular friendly baking—great project for kids or first-time bakers.

• Visually appealing—ideal for blogs, social media, and food styling.

• Adaptable to dietary needs—customizable for gluten-free, vegan, or low-sugar versions.

Nutrition Snapshot (approximate per cupcake)

• Calories: 240

• Fat: 13 g

• Carbohydrates: 27 g

• Sugar: 17 g

• Protein: 2 g

Values vary with frosting and optional toppings.

Final Thoughts

With rich flavors, charming presentation, and fuss-free prep, these Pumpkin Pie Cupcakes bring fall joy to any occasion. Whether you’re entertaining, baking with kids, or craving a cozy dessert without commitment, these cupcakes deliver comfort, flavor, and elegance all in one bite.