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!
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.
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 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.