Pumpkin Pie Cupcakes

All the flavor of pumpkin pie gets packed into cupcakes with these delicious Pumpkin Pie Cupcakes! These Pumpkin Pie Cupcakes don’t just taste like pumpkin cake, they truly taste like pumpkin pie! If you are looking for a delicious fall dessert that is easy to make, you can’t go wrong with this Pumpkin Pie Cupcake Recipe!

This weekend we will be celebrating my Grandfather’s 90th Birthday and I took on the task of creating the desserts for the event. I wanted to try some new recipes, and work with some flavors that made me think of fall (I’m kind of desperate for fall right now). I whipped up three kinds of cupcakes, Pecan Pie Cupcakes, Snickerdoodle Cupcakes & Pumpkin Pie Cupcakes. Everyone in my house had a different favorite, my husband liked the Pecan Pie ones, my daughter the Snickerdoodle cupcakes and I loved the Pumpkin Pie cupcakes. Today I will share my favorite with you – the Pumpkin Pie Cupcakes.

Pumpkin Pie Cupcakes

I was a bit worried that these pumpkin pie cupcakes would simply taste like pumpkin muffins and I was thrilled that they did not. These Pumpkin Pie Cupcakes also really do manage to truly have a pumpkin pie flavor to them. As I often do with cakes and cupcakes, I started with a cake mix. Typically I make my recipes from scratch, but I truly love my doctored cake mix recipes.

Pumpkin Cupcake Frosting

While these pumpkin pie cupcakes were delicious straight out of the oven, obviously a cupcake needs frosting. Pumpkin frosting, whipped frosting or cream cheese frosting – it’s a tough choice! Honestly all three would be great, but for these I went with a whipped cream frosting as it most closely replicated the pumpkin pie taste. For decoration I ended up cutting leaf shapes out of pie crust and dusting them with some cinnamon and sugar. They made for very cute pumpkin pie cupcake toppers.

I found the cookie cutters on Amazon. They are about 1.5-2″ in size and were absolutely perfect for this.

After cutting the leaves out, I placed them on parchment paper. Do NOT skip this step – trust me. I then brushed them with melted butter and sprinkled cinnamon and sugar on them. I baked them for about five minutes – you have to watch them very closely, not a put in the oven and walk away type of thing.

The leaves worked out really well as toppers for these Pumpkin Pie Cupcakes. I may have to try this with other toppings, I love how they turned out.

So yummy. I think these Pumpkin Pie Cupcakes will be come a regular fall cupcake and Thanksgiving dessert for me.

You can find the mini leaf cutters here!

PUMPKIN PIE CUPCAKES

Pumpkin Pie Cupcakes

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Author Christi Johnstone

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Servings 24 Cupcakes

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Ingredients

• ▢ 1 box Duncan Hines Spice Cake Mix
• ▢ 1/2 cup water
• ▢ 1/3 cup vegetable oil you might be able to substitute applesauce for the oil
• ▢ 1 cup canned pumpkin
• ▢ 4 eggs
• ▢ 2 teaspoons cinnamon

Instructions

• Preheat your oven to 325 degrees. Place 24 cupcake liners in cupcake pans.
• In a large bowl, combine cake mix, water, eggs, oil, pumpkin and cinnamon. Once all ingredients are combined, mix on medium speed for two minutes.
• Fill cupcake liners with batter.
• Bake for 17-22 minutes or until tops spring back lightly when touched.
• Remove from oven and let cool on rack.
• Frost with frosting of choice.

Disclaimer

Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.

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Enjoy!

Pumpkin Pie Cupcakes