Pumpkin Pie Cupcakes that taste just like pumpkin pie! The pumpkin cupcake is deliciously moist with hints of cinnamon, allspice, ginger, and vanilla. It’s topped with homemade whipped cream and pie crust cutouts.
Serve these instead of pumpkin pie this Thanksgiving and your guests are sure to be impressed!
This is a sponsored post written by me on behalf of Frontier Co-op.
These pumpkin pie cupcakes are exactly what your Thanksgiving table needs! Replace the traditional pie with them and you won’t even miss it.
Growing up, Thanksgiving dessert was all about the pie. Pumpkin pie. There were usually two or three of them on the dessert table. Sometimes we’d even have pumpkin cheesecake.
The pumpkin filling is aromatic with warm, cozy spices. It sits on a buttery, flaky crust. And it’s usually topped with sweetened whipped cream. This is everything we love about pumpkin pie!
I’ve taken all those components and transformed this classic pie into a cupcake. And it tastes exactly like pie!
I’ve made pumpkin cupcakes before in mini form. I used that recipe and tweaked it a tad to get the ultimate pumpkin cupcake. They smell so good, you guys!!
I had the opportunity to test some spices from Frontier Co-op. They were kind enough to send me bottles of organic vanilla, Vietnamese cinnamon, turmeric, Jamaican allspice, and black pepper.
Every bottle has a story and each label shares the purpose within. Frontier Co-op’s entire belief is based on doing all things with a purpose and that includes cooking.
I chose to use the vanilla, cinnamon, and allspice in today’s cupcakes. Creating twists on classic recipes for my family and friends to enjoy is how I cook with a purpose.
A little about each of these spices
Organic Vanilla – Did you know Frontier was one of the first suppliers to advocate organic products, carrying their first organic product in 1978? They became a certified organic processor as soon as the program was available because they believed organic agriculture is a crucial element in a safe, sustainable international food supply.
Vietnamese Cinnamon – Frontier sources the cinnamon from a specific region and it contains 5% and higher oil content. That’s more than twice that of average cinnamon. To give back to the area Frontier sources from, they provide the region with essentials like books, beds, room and board for children.
Jamaican Allspice – This allspice is high quality and you will know this as soon as you open the bottle. The aroma is intense with hints of cinnamon, cloves, nutmeg, and even a little pepper.
Pumpkin Pie Cupcakes
Pumpkin Pie Cupcakes that taste just like pumpkin pie! The pumpkin cupcake is deliciously moist with hints of cinnamon, allspice, ginger, and vanilla. It’s topped with homemade whipped cream and pie crust cutouts. Serve these instead of pumpkin pie this Thanksgiving and your guests are sure to be impressed!
For the cupcakes
- 1/2 cup unsalted butter softened
- 3/4 cup light brown sugar packed
- 1 cup pumpkin puree
- 2 large eggs
- 1 teaspoon One Frontier Co-op Vanilla
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon One Frontier Co-op Organic Vietnamese Cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon One Frontier Co-op Jamaican Allspice
- 1/4 teaspoon ground ginger
- 1/2 cup milk
For the topping
- 1/2 recipe homemade pie crust (you can also use store-bought)
- 2 tablespoons milk
- 2 tabelspoon coarse sugar
For the frosting
- 1 recipe stabilized whipped cream
Heat the oven to 350°F. Line a 12-cup muffin tin with cupcake liners and set aside.
In a large mixing bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy. Beat in the pumpkin puree until well combined. Add the eggs, one at a time, mixing well after each addition. Beat in the vanilla.
In a separate mixing bowl, combine the flour, baking soda, baking powder, cinnamon, salt, allspice, and ginger. Whisk to combine. Add half the flour to the pumpkin mixture and mix just until barely incorporated. Add the milk and mix until incorporated. Add the remaining flour and mix just until moistened.
Fill the prepared muffin cups 2/3 full with batter and bake for 17-19 minutes or when a toothpick inserted into the center comes out with only a few dry crumbs. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Make the topping
While the cupcakes are cooling, use a 1-inch leaf shaped cookie cutter to cut shaped from the pie crust. Place them in a single layer on a parchment-lined baking sheet. Brush the cutouts lightly with milk and sprinkle with coarse sugar. Bake for 10-15 minuted, until lightly golden brown. Cool completely.
Make the frosting
Make the stabilized whipped cream according to the recipe instructions. Top each cupcake with the frosting and garnish with 1 pie crust leaf.
The cupcakes can be stored in an airtight container in the refrigerator for up to 2 days.
Cooking with extracts and flavors
It’s important that alcohol-based extracts (not water or oil based flavors) are used in recipes that specifically call for an extract. This is because they can react differently. Also, flavors should be used in recipes that specifically call for them. If you need to use flavors to avoid consuming alcohol, it’s best to utilize recipes that specifically calls for flavors.
Water based flavors work well for flavoring teas, cocktails, juices, and other beverages. Oil based flavorings are best for flavoring fat-based ingredients. Frontier’s sunflower oil-based lemon flavor is ideal for lemon buttercream frosting.
Vanilla extract is made by steeping vanilla beans in alcohol and it’s the most widely used of all extracts and flavors. It’s common in desserts, especially baked goods and ice cream, but a number of chefs have used it creatively in savory dishes as well.