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Pumpkin Pie Cupcakes
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5 from 1 vote

Pumpkin Pie Cupcakes

Easy and delicious these Pumpkin Pie Cupcakes take the traditional favorite dessert and turn them into an easy handheld treat for everyone to love!
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: Pumpkin Pie Cupcakes
Servings: 12 servings
Calories: 585kcal
Author: Amanda Rettke--iambaker.net

Ingredients

Cupcakes

  • 1¾ cups (227g) cake flour
  • 2 teaspoons pumpkin pie spice
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 can (15 ounces) pumpkin
  • 1 cup (200g) granulated sugar
  • ¾ cup (1 1/2 sticks or 170g) unsalted butter, melted
  • 2 large eggs
  • ¼ cup (61g) whole milk
  • 2 teaspoons vanilla extract

Pie Crust Cutouts

  • 1 pie crust, store-bought
  • 2 teaspoons milk
  • sanding sugar

Frosting

  • 4 ounces cream cheese, softened
  • ¾ cup (94g) confectioners' sugar
  • 2 cups (476g) heavy cream

Instructions

Cupcakes

  • Preheat the oven to 350°F.
  • Line a 12-cup muffin tin with cupcake liners and set aside.
  • In a large bowl, whisk the flour, pumpkin pie spice, baking powder and salt together.
  • In another bowl, whisk the pumpkin, sugar, butter, eggs, milk and vanilla together.
  • Pour the pumpkin mixture into the flour mixture, and whisk until incorporated.
  • Fill the cupcake liners about 3/4 full with the batter.
  • Bake for about 25 minutes or until toothpick comes out clean.
  • Let cupcakes cool in the pan for a few minutes before removing to a rack to cool completely.

Pie Crust Cut-Outs

  • To make the pie crust cutouts, unroll the dough and use leaf cookie cutters to cut out 12 shapes and place them on a parchment paper lined baking sheet.
  • Brush with milk and sprinkle with sugar.
  • Bake for about 10-15 minutes or until golden. Let cool as you make the frosting.

Frosting

  • In a large bowl, mix together the cream cheese and confectioners' sugar until smooth.
  • Add in 1 cup of heavy cream and beat until soft peaks form. Then, add the remainder of the cream and continue beating until stiff peaks form. Refrigerate until ready to use.

Assembly

  • Place frosting in piping bag fitted with your favorite tip and pipe swirls on top of your cooled cupcakes.
  • Garnish with the leaf cutouts and serve.

Nutrition

Calories: 585kcal