Pumpkin Pie Cupcakes with Pie Crust Cut-Outs

filed under: Cupcakes on October 24, 2017
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  • Easy and delicious these Pumpkin Pie Cupcakes take the traditional favorite dessert and turn them into an easy handheld treat for everyone to love!

    Family tested and APPROVED!

    Fall is in full bloom and Thanksgiving is right around the corner!! There is nothing more I love than pumpkin desserts but I love to switch it up from the traditional from time to time. These Pumpkin Pie Cupcakes are the perfect things to give the classic flavor just a little twist.

    These cupcakes are seriously so easy to whip up that the light cream cheese whipped cream on top makes all the difference. A fun and delicious turn from traditional buttercream it really plays well into the pumpkin pie theme of these cupcakes and trust me, you’ll love the difference that it makes when you take your first bite!

     

    Family tested and APPROVED!

    Pumpkin Pie Cupcakes
    Prep Time
    20 mins
    Cook Time
    25 mins
    Total Time
    45 mins
     

    Easy and delicious these Pumpkin Pie Cupcakes take the traditional favorite dessert and turn them into an easy handheld treat for everyone to love!

    Course: Dessert
    Cuisine: American
    Keyword: Pumpkin Pie Cupcakes
    Servings: 12 servings
    Author: Amanda Rettke
    Ingredients
    Cupcakes
    • 1 3/4 c cake flour
    • 2 tsp. McCormick Pumpkin Pie spice
    • 1 1/2 tsp. baking powder
    • 1/2 tsp. salt
    • 1 15 oz can pumpkin
    • 1 c sugar
    • 3/4 c 1 1/2 sticks, 170g unsalted butter, melted
    • 2 large eggs
    • 1/4 c whole milk
    • 2 tsp. McCormick vanilla extract
    Pie Crust Cutouts
    • 1 store bought pie crust
    • 2 tsp. milk
    • sanding sugar
    Frosting
    • 4 oz cream cheese softened
    • 3/4 c powdered sugar
    • 2 c heavy cream
    Instructions
    1. Preheat oven to 350.
    2. Line a 12-cup muffin tin with cupcake liners and set aside.
    3. Whisk the flour, pumpkin pie spice, baking powder and salt together in a large bowl.
    4. In another bowl whisk the pumpkin, sugar, butter, eggs, milk and vanilla together.
    5. Pour the pumpkin mixture into the flour mixture, and whisk until incorporated.
    6. Fill cupcake liners about 3/4 full with batter.
    7. Bake for about 25 minutes or until toothpick comes out clean.
    8. Let cupcakes cool in the pan for a few minutes before removing to a rack to cool completely.
    9. To make the pie crust cutouts unroll your dough and using leaf cookie cutters cut out 12 shapes and place on a parchment paper lined baking sheet.

    10. Brush with milk and sprinkle with sugar.

    11. Bake for about 10-15 minutes or until golden, let cool.

    12. Meanwhile to make your frosting in bowl mix together your cream cheese and powdered sugar until smooth.

    13. Add in 1 cup of your heavy cream and beat until soft peaks form and them add remainder of the cream and continue beating until stiff peaks form. Refrigerate until ready to use.

    14. Place frosting in piping bag fitted with your favorite tip and pipe swirls on top of your cooled cupcakes.

    15. Garnish with leaf cutouts and serve.

    Topped with fun fall leaf pie crust cut-outs that really make the cupcakes fun, desirable, and pretty! Because we all love pretty desserts right?

    So when you’re thinking this Fall for a tasty treat to whip up quick then these Pumpkin Pie Cupcakes are just what the doctor ordered! The whole family will love them, even the non-pumpkin pie loving fans out there can’t keep their hands off!

    Family tested and APPROVED!

    Photography by Tornadough Alli

    Here is a video of this recipe:

    Want MORE pumpkin? Check these out!

    Pumpkin Pie Cake

    Pumpkin Cheesecake {Video}

    Simple Pumpkin Pie

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