How to Make Pumpkin Pie Cupcakes!

Yay for fall, y’all! I’m super excited to share this recipe with you! You know I’m all about the pumpkin right? I love these pumpkin pie cupcakes! Some people are cupcake people. Some people are pie people. These pumpkin pie cupcakes are for everyone! It has all the favorite elements of a cupcake and pie from frosting and cake to filling and pie crust. They’re so cute and making the spiced pie leaves is so easy. I love easy. I also love all the fall flavors incorporated into this tasty cupcake.

The recipe might look tricky but it’s so not! It’s a cupcake base, a pumpkin pie filling on top, piped frosting to mimic pie crust, and pie crust leaves to garnish. You can absolutely use these elements with your own favorite cupcake or frosting recipe too. I’ve included mine below for reference but it makes it look long, so don’t get overwhelmed, it’s easy!

Rating: 51

Ingredients

• For the Cupcakes:
• 2 1/4 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup butter, softened
• 1 cup white sugar
• 1/3 cup brown sugar
• 2 eggs, room temperature
• 3/4 cup milk
• 1 cup pumpkin puree
• For the pumpkin pie filling:
• 2-1/2 cups pumpkin filling
• 2 eggs
• 4 tablespoons cornstarch
• 1 cup sugar
• 1 cup heavy cream
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• For the Frosting:
• 1/2 cup unsalted butter, room temperature
• 3-4 cups powdered sugar
• 2 teaspoons pumpkin pie spice
• For the Leaves:
• 1 unrolled pie crust
• 2 tablespoons pumpkin pie spice

Instructions

1. For the Cupcakes:
2. Preheat oven to 375 degrees F. Fill cupcake pan with liners.
3. Stir together the flour, cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, and baking soda.
4. Beat 1/2 cup of butter and both sugars with an electric mixer fit with paddle attachment. Beat for 2 minutes or until light and fluffy.
5. Add eggs one at a time, combining well.
6. Stir in the milk and pumpkin puree.
7. Add in the flour mixture, mixing until just incorporated.
8. Pour the batter into the prepared muffin cups. Fill slightly less average so there is room for the pumpkin pie filling on top.
9. Bake for 25 minutes or until golden. For the Pumpkin Pie Filling:
10. Combine all ingredients into a medium saucepan over medium-high heat.
11. Stir until boiled, stirring constantly.
12. Remove from heat.
13. Drop 2 tablespoons of filling on top of cupcakes.
14. Let cool. For the Frosting:
15. In an electric mixer fit with paddle attachment, beat butter until fluffy.
16. Add powdered sugar (1 cup at a time) and beat well.
17. Add pumpkin pie spice and beat for 2 minutes.
18. Pipe edges with frosting to mimic pie crust. For the Leaves:
19. Use fall leaf cutters to cut out shapes and place on cookie sheet.
20. Season with pumpkin pie spice (or cloves, cinnamon, or nutmeg).
21. Bake at 400 degrees F. for 5-7 minutes (watch carefully to avoid overcooking). Let cool.
22. Garnish pumpkin pie cakes!

I hope you love this recipe! I think I might whip up a pecan pie version sometime soon!

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