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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!

Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Yields 14

Ingredients

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

Instructions

  1. Heat the oven to 350°F. Line a 12-cup muffin tin with cupcake liners and set aside.

  2. 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.

  3. 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. 

  4. 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

  1. 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

  1. Make the stabilized whipped cream according to the recipe instructions. Top each cupcake with the frosting and garnish with 1 pie crust leaf.

Recipe Notes

The cupcakes can be stored in an airtight container in the refrigerator for up to 2 days.