OMG Pumpkin Pie Cupcakes are individual portions of traditional pumpkin pie with great combination of texture and yummy pumpkin and spice flavor.
I don’t know if you have read my post about White Chocolate Strawberry Cupcakes in which I talked about how I was tired of pumpkin recipes which become sooo abundant when the autumn comes! Well, now the time has come to say sorry to the poor pumpkins 🙂
I want to make peace with them now! The reason is the irresistible Pumpkin Pie Cupcakes which I ran into by chance watching my favorite boards on Pinterest. You can only imagine how much I liked this wonderful desert when, after 15 recipes with chocolate on my blog, I decided to make something without a trace of chocolate.
And as if it was by destiny, mu mother brought me a beautiful pumpkin which was surplus to her and she didn’t know what to do with it. And so, my first autumn pumpkin adventure began!
But, it was almost over very quickly, since preparing the pumpkin took too long, and that day, I was not really in the mood of spending the whole day in the kitchen. After all, when the smell of pumpkin began spreading, it was immediately clear that Pumpkin Pie Cupcakes would be on the table very soon.
And so, following the instructions of this recipe, of course, with a couple of compromises, beautiful, golden Cupcakes were on the table and the irresistible smell was spreading everywhere. But the price of this delicious desert was paid by my poor tongue, since I did not have the patience to wait for the Cupcakes to cool off. To tell you the truth, it was worth it!
In the end, to finish the whole thing off, I prepared cream and put it on my beautiful cups. Beautiful! It’s no wonder that the original name for this desert is “Irresistible Pumpkin Pie Cupcakes”. And you can imagine how I named mine! Well, of course, OMG Pumpkin Pie Cupcakes!
If you want to make homemade Pumpkin Puree you can find the recipe HERE!
PrintOMG Pumpkin Pie Cupcakes
Prep Time: 10- Cook Time: 20
- Total Time: 30
Yield: 12 1x
Category: Dessert
Method: bake
Cuisine: American
Print Recipe
Pin RecipeDescription
Individual portions of traditional pumpkin pie with great combination of texture and yummy pumpkin and spice flavor.
Ingredients
- 15 oz. pumpkin puree
- 3/4 cup sugar
- 2 eggs
- 1 tsp vanilla
- 3/4 cup evaporated milk
- 2/3 cup flour
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 2 tsp pumpkin spice
- 1/4 tsp salt
- Whipped cream
Instructions
- Preheat the oven to 350 F.
- Grease 12 cup cupcake pan.
- In a bowl stir together flour, pumpkin spice, salt, baking powder and baking soda.
- Mix the pumpkin puree with sugar, eggs, vanilla and evaporated milk
- Add dry ingredients in the mixture and mix until it’s evenly combine.
- Fill the pan with 1/3 cup of the mixture in each cup.
- Bake for 20 minutes.
- Let the cupcakes cool in the pan for 20 minutes than remove them from the pan and let them cool completely. Store them in the fridge.
- Top the cupcakes with whipped cream and dusted with cinnamon or pumpkin pie spice on top before serving.
Notes
If you want to make homemade Pumpkin Puree you can find the recipe HERE!
285 comments
Just made these….FANTASTIC!!!
Thanks Jennifer!
These look amazing. But what are the calories for these
I would like to use a pie crust but want to keep the cupcakes. So do think the crust would cook with the filling in the same amount of time?
Hi Bonnie, sorry, I haven’t tried this recipe with pie crust. But usually when I made mini pies with the crust t takes 25-30 minutes to bake completely with the filling, so maybe you should prebake the crust for 8-10 mins.
Do these turn out gooey in the middle? Or are they more cupcake-like?
Hi Nicole,
these pumpkin cupcakes are soft and gooey in the middle,taste more like a pie filling.
yummiieee.. look like too testy……… thanks a lot for this tips
Do you think these will freeze well?
I would like to know this too!! Did you get an answer?
could this be made into a cake?
Hi Elizabeth, I haven’t tried that way so I can’t tell.
You can make a cake similar to this use the same filling recipe. Take a yellow or white cake mix and sprinkle dry over the filling mix in a 13×9 cake pan then melt butter and poor over top. I then put nuts on top. Bake @ cake mix directions. Let cool and serve with Cool Whip
Hi Vera. I haven’t baked very much from scratch, I am wondering if you could tell me if I could use canned pumpkin.
Hi Stephanie, you can use canned pumpkin, but use pure pumpkin not pumpkin pie filling.
Can you use cupcake liners?
Yes,you can use cupcake liners.
DO NOT USE CUPCAKE LINERS. They stick to bad to the liners and you waste half of the cupcake. Spray your pan with spray with flour and let them cool before removing.
what about foil liners might be better ? I use them for cheesecake cups
You can use foil cupcake liners they work great
Just made these and they came out perfect! Big hit with my friends. 🙂
I’m so glad about that! Regards
just finished and they sunk a lot ! What’s the remedy for that if I make them next time ?
Just made these-awesome!! Will make again
Great! I’m so glad about that!
Regards
Do you think swapping evaporated milk for almond milk would work?
Michelle, I really wouldn’t know that, I’ve never tried to bake with almond milk, but since it’s much thinner you will have to reduce the amount, I suggest that you put only 1/2 cup of almond milk in place of evaporated milk.
I have to stay away from wheat and dairy and have made pumpkin pie for years by swapping out the evaporated milk for almond milk straight across the board. I usually also swap sugar for honey at half as much and for the wheat I swap oat flour or a combo of oat and spelt combined depending on what I am making. No one ever knows the difference.
Thank you for the tips on changing out the dairy and wheat but I need to know that 2/3 cup of flour is going to make these into cupcakes? The batter is really runny.
I’ve seen a recipe where the almond milk is reduced. You might try that, so you get a thicker, richer product to add.
I have to make regular pumpkin pie with soy milk for my son, & it turns out fine, so probably these would too.
Hi Patty,I think it will work. Happy baking 🙂
Can this be made into a pie?
Probably a dumb question but I don’t bake very often.
Can I use 2% milk instead of evaporated milk?
they look yummy!
I CANNOT WAIT TO TRY THESE!!! YES, I’M TYPING ALL CAPS ON PURPOSE–I’M SOOO EXCITED BECAUSE I LOVE PUMPKIN PIE!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
How can you make these gluten free? What are the measurement substitutions for flour with rice flour?
Lauren,
I think that you could use the same amount like the all-purpose flour, but I don’t have any experience with the rice flour.
Maybe try Garbanzo bean flour, it is gluten free.
Rice flour works well, just add a tiny bit of zanthum gum (1/8 tsp) to the flour.
I just made these with gluten free flour and they came out great! I’m not too familiar with rice flour but I used the same measurements and it worked for me.
I’m really inspired together with your writing abilities as well as
with the structure for your blog. Is that this a paid subject matter or did you customize it yourself?
Either way stay up the excellent quality writing, it’s rare to see a great weblog like
this one these days..
This is a really nice comment! Thank you very much! I will do my best in the future!
I want to try these someday soon. They look great, but curiously…how are they with no crust?
I love crust. 🙂
Hi Stacy,
maybe you should modife the recipe and add the crust, let me know how that turned out.
My mom used to make little individual cheesecakes in muffin tins. She’d put a gingersnap cookie in the bottom of the paper liner and then pour in the cake mixture. They were perfect. People would always expect mom to bring them to pot lucks, and were disappointed if she didn’t!
[…] OMG Pumpkin Pie Cupcakes from OMG Chocolate Desserts […]
[…] OMG Pumpkin Pie Cupcakes from OMG Chocolate Desserts […]
Can you freeze them.
Hello,
I am so excited about making these, but just clearing things up…you did not use cupcake liners correct? Was it hard to remove them without them falling apart?
Thanks…
Hi Caleign, I didn’t use liners, just grease the pan and they won’t stick, you will able to remove them easy.
Question…1st I love this recipe. I’ve done it twice and it’s been perfect. However this 3rd time I cooked the cupcakes and had a really had time getting them out of the tin and them losing their mold due to their gooey middle. In the past a used a lot of baking spray to grease my tin. Today I was out so I just used oil on a paper towel. Looking back I didn’t use much. Do you think I just didn’t grease the tin enough to cause this?
Hi Emily, you probably didn’t grease it enough. Use more oil next time.
Just made these with zucchini purée instead of pumpkin purée, and changed the spices up a bit to 2tsp cinnamon, 3/4 tsp ginger, 1/4 tsp nutmeg, and 1/8 tsp cloves instead of the pumpkin pie spice. Honestly, they taste just like the pumpkin version and are a great way to use up some zucchini from my garden! Love this recipe!
I was just wondering what the calorie count was for these, individually.
Did the math, about 110 per cupcake without whipped cream
What altitude are you baking at? I’m at a high altitude and know I will probably have to make some adjustments and knowing roughly what your baking at will help me. If you already know the adjustments I’d appreciate those as well. I’d like to bake these, but with the least amount of altitude trial and error. Thank you for sharing this recipe. 🙂
Any ideas on the altitude?
I plan on making these this week. They sound yummy!
Do these cave in a bit as they cool? Are they also kind of gooey textured like a pumpkin pie and less like a fluffy cupcake?
Hi Heather, thanks for stoping by. Yes , these cupcakes cave in a bit as they cool and they have gooey texture like a pie.
When the recipe says to mix, do you use a blender?
Thanks
Sorry, I meant a mixer. 🙂
Hi April, yes you use a mixer.
I,m thinking a little more flour would still be fine , and take care of gooey centre problem,,,,what are your thoughts on this ?????
Hi Cara, you could try that way.
Happy baking 🙂
[…] Tired of the same old pumpkin pie? Try making these yummy, gooey pumpkin pie cupcakes! Serve up these individual portions of pumpkin pie after Thanksgiving dinner for a treat that’s sure to please. Recipe found at OMG Chocolate Desserts by Vera: https://omgchocolatedesserts.com/omg-pumpkin-pie-cupcakes/ […]
These look so good! Am going to try with canned coconut milk instead of evaporated milk since I’m lactose intolerant. Has anyone tried a non-dairy substitution?
under ingredients you list pumpkin spice. Is this the same as pumpkin pie spice?
Yes it’s pumpkin pie spice, my mistake, thanks for mentioned that :0
Can you use pure pumpkin instead of pumpkin puree?
Hi Pamela, you could use it, too
[…] Pumpkin Pie Cupcakes […]
These were unbelievably awesome!! I’m not a baker and they turned out fantastic!
Only change was I did a cream cheese icing on top.
Yummmmmmmmmmmm, can’t wait to try these!
My sister made these the other day, and they were so delicious!!! Now I have to make some…but what would happen, in your professional opinion, if I used cream instead of evaporated milk? (because I forgot it at the grocery store…lol)
Hi Kristy,
it’s O.K. you can make it with cream, too.
Can you use creamline milk?
Hi Angela, I can’t help you with that , I’ve never try it.Sorry 🙁
This recipe sounds great! Can I let the cupcakes rest on a baking rack for the 20min instead of in the pans? I generally o ly rest cupcakes in the pans for 3-5min. Also, I really need to use liners as I’m hoping to make about 10doz of these and dont have time to grease the pans. Do the foil liners truly work well?
You can use liners. I don’t know about foil liners, I work only with paper liners. As long as they have non-stick coating inside, they shold be fine.
I made them and they came out awesome! But because I used cupcake holders they kinda stuck to the cupcakes. Should I put some oil in the mix?
Maybe you could put the cupcakes in paper wrappers before place them on the holder.
Can you add brown sugar? If so how much?
Hi Lauren, I suggest 1/2 cup white sugar and 1/4 cup brown sugar instead 3/4 cup white.
After I took the cupcakes out of the the pan there was a lot of moisture in the cupcake tins. Also the paper holders were stuck to the cupcakes. They tasted good but could have been a tad sweeter.
Just wondering do you use canned pure pumpkin or do you use the canned pumpkin pie mix?
Hi Amy, use canned pure pumpkin
in the oven as we speak. (I type) Having a dessert party tomorrow as a cancer fundraiser I might have to quality test these though they smell lovely.
[…] OMG Pumpkin Pie Cupcakes // OMG Chocolate Desserts […]
[…] OMG Pumpkin Pie Cupcakes // OMG Chocolate Desserts […]
How do you know when they are done baking?
You can use a toothpick, insert it in the cupcake and if it comes out clean, they are done 🙂
what kind of whipped cream did you use? thanks!
I think I’ll try a ginger snap on the bottom for a crust
Can these be frozen successfully
I’m sorry Linda, I didn’t try that so I can’t tell.
can I leave these in the fridge for a day? made them tonight seem to look good. I need them for tomorrow tho. are they supposed to be served cold? and also.. I made my own whipped topping will that last over night too? thanks!
hello,
I made these cupcakes earlier today. are they okay to be stored in the fridge overnight until tomorrow night? also should they be served cold? thanks!
Hi Samantha, you can store them in the fridge for a few days. You can serve them cold, that’s more a matter of your taste.
thanks! when I looked at them this morning they look like they are wet.. should I just re heat them in the oven?
They are very moist and when you take them from the refrigerator they look a bit wet.I did not reheat them, but if you wanna try it.
I would take a paper towel and lightly lie it over the cupcakes taking up the wetness on top. I wouldn’t t worry much about it if they mess up the top just a little because you are covering them with a topping. I hope that helps.
Can this be made as a cake?
Hi Kayle, I didn’t try by I think it could be made as a cake, Let me know if you try
I made these using sweet potatoes and oh my can you say taste like heaven…Thanksgiving here we come
I would like to make these with sweet potatoes too! What did you use exactly to make the switch? Any changes in measurements etc? Thanks so much!!!
Hi Nicole, I’ve never tried that way so I can’t help you, sorry 🙂
I made these last night and they are so good! I used foil cup cake liners and baked for almost 30 minutes. I also used Cup 4 Cup gluten free flour. This recipe is a keeper!
Thanks Carmela
This is a keeper! I made these last night. I baked for close to 30 minutes and used foil cupcake liners. I have to eat gluten-free so I used Cup4Cup gluten-free flour. They turned out really good and taste delicious!
Hi, I was wondering if these could be made in a mini cupcake tin as well? Would the cook time or oven setting change?
Hi Maria, you can bake them in mini cupcake tin, but I can’t tell precisely how much time, I suggest to strart checking them after 10 minutes.
Can I used sweetened condensed milk in place of the evaporated milk? Thank you for your wonderful recipes.
Hi Lee, you better don’t use it, cupcakes might be too sweet
These are DEE-LICIOUS!! Just like a mini-pumpkin pie. I like them straight out of the fridge with a dollop of whipped cream. Mmmm!
Thanks Debbie 🙂
So SO good! I have made these many times. They do not last long.
Thanks Jennifer 🙂
[…] 9. OMG Pumpkin Pie Cupcakes. […]
Cannot believe how amazing and easy these were! I’m not a huge fan of pumpkin pie but these are so on the mild side and DELISH! KID-FRIENDLY TOO! I made these in the mini-cupcake form with the mini-cupcake pan and they were so cute and yummy! Instead of 20 min. I put them on for 10-13 min. They didn’t flop and turned out AMAZING in the middle! Love love love! Definitely going in the cook book!
Thanks Amber 🙂
I love your idea for minis, I must try it next time.
I made these today but found the centre too gooey. I will add more flour next time. They are good just the same, just too gooey for me. I used fresh pumpkin puree as well.
How many does this recipe make? Just needing to know if I need to make a double batch or not, making for a big family thanksgiving dinner… Also what is pumpkin puree? Is it 100%pure pumpkin?
Amanda,yes it’s pure pumpkin, and the recipe makes about a dozen.
I’m a red yam/sweet potato fan, so I’ll substitute the pumpkin puree with this. The directions say to fill the cup 1/3 full. Does the filling rise up that high in regular size cupcake pan? Would 2/3 full be too much?
Hi Colleen, it’s 1/3 of measuring cup
I am planning to make these for my kids’ class Thanksgiving event this week (it seems easier to serve to a bunch of kids than slices of traditional pie would be). I was considering dropping a gingersnap into the bottom of each tin to make a crust. Has anyone tried something similar? I have make cheesecake cupcakes with an Oreo crust, but never gingersnap; I worry that it might get soggy without the moisture barrier that the Oreo creme provides.
May I have the directions to making the pumpkin puree ? I have a jack-o-lantern pumpkin, I know for the sweet puree its suggested that I use the smaller pumpkins but is there anyway to just sweeten up this one so it doesn’t go to waste ?
Making these tonight for thanksgiving tomorrow. Excited to see how everyone likes them!
Made these for Thanksgiving – sooo much easier than pumpkin pie and they were a huge hit!!
[…] chocolate chip cookies + cranberries, white bean hummus with celery & carrots, and these adorable pumpkin pie cupcakes. I love being able to contribute by cooking. Next year, I am hoping to do more intricate dishes, […]
These turned out great. I made them in a jumbo muffin pan with pan with liners. I baked them with a strudel topping(2 kinds of sugar, butter, nuts). They didn’t last long!
Would it work if you put pie crust on the bottom of each cupcake?
Hi Ashley,I didn’t try but I think you could do that.
[…] Click here for the recipe to: OMG Pumpkin Pie Cupcakes […]
I am new no grain free (per doctor’s orders), do you think this would work with coconut flour?
I’m sorry Julie, I don’t have any experience with that.
I wonder if these could be made with almond flour and coconut sugar. Hmmm….
Can you just use pumpkin pie filling??
Any idea how many carbohydrates would be in one pumpkin cupcake?
Do you know the calorie & fat content? I am counting both and must try this recipe.
Thank you <3
Hi Carol, I’m sorry but I don’t have that info.
Could you use pumpkin pie filling and leave out the pumpkin spice?
I am in the process as we “type” haha of making these, how many does the batter make because I have left over batter after filling my 12 cupcake spaces. Did I not fill them full enough?
[…] say they are healthy but likely a much better option than lots of other desserts. I used the OMG Pumpkin Pie Cupcake recipe and you will most certainly exclaim, […]
have made a couple different versions so am anxious to try these. We used foil liners with a spritz of Pam, they didn’t stick then and were easier to eat like a cupcake.
Also tried a gingersnap or a vanilla wafer in the bottom for a little crust and while both were good, the gingersnap was our favorite.
Because of gluten intolerance, I made these with Coconut flour and added 4 oz. of cream cheese. They were wonderful!
[…] OMG Pumpkin Pie Cupcakes […]
if this question has been asked already, apologies…. these look amazing and i’m all about the pumpkin….but can these be made gluten free? thanks so much!
[…] Pumpkin Pie Cupcakes I’m not generally a huge fan of the pumpkin spice trend, but I LOVE pumpkin pie! I had it as my birthday “cake” last year haha […]
I’m giong to add cream cheese to my mixture and drizzle caramel over it all when done!
I just made these, and they are awesome, I can’t wait to share them with my family. Thank you so much for the recipe, it’s easily become a favorite of mine!
Thanks Tabitha 🙂
[…] OMG Pumpkin Pie cupcakes. These cupcakes are INCREDIBLE. They taste exactly like pumpkin pie. […]
These tasted delicious! It was like a faster and easier pumpkin pie. The only problem I had was that when I took them out after 25 minutes they were still goopy and underdone in the middle. I think it would have taken almost 30 minutes to get them done, and my oven tends to cook hot.
I made these the other day after reading tons of reviews where people said theirs collapsed a lot after cooling or were mushy in the middle. I made two batches; one using regular all purpose flour and the other using King Arthur’s all purpose gluten free flour. To combat the problem of mushiness or collapsing, I added an extra Tablespoon of flour. The recipe says to fill the cups 1/3 full, which comes out to about one and a half dozen cupcakes. If you only use 12 cups, you will need to increase the baking time. I made 12 from each batch and baked them for 35 minutes at 355 after greasing the tins (they’ll stick to paper liners). Like a pumpkin pie, they will puff up during baking then fall some as they cool. Neither of mine collapsed in the center, remaining flat across the top. I was surprised the gluten free ones settled higher than the ones with regular flour. In a side by side comparison, there was only a very slight difference in texture, but you’d never know it if you had them alone. I actually thought there was a bit more pumpkin pie flavor in the gluten free batch than the other. The centers will not be fluffy like a cupcake, but somewhat creamy like a pie, though firmer. I made these to serve with coffee one morning so I didn’t add any topping. They were a great treat to go with it!
Thanks Natalie 🙂
The recipe states 1/3 cup. It doesn’t say to fill it 1/3 full. It’s a filling so it won’t rise.
What is the carb intake on these muffins, the whole nutrional intake.Please
Thank you
I noticed that you increased the Sugar in your recipe for the original recipe. Just wondering, Did you try it with less & think that it needed it? I’m always trying to cut sugar, calories & fat from my recipes. Looking forward to making these.
Hi Marien, I just added 1/4 cup white sugar instead of brown sugar from original recipe.
I just made this as a biggerer almost jumbo cupcake so it is muffin size and will add 10 minutes at least to cook. I also reduced the sugar to one third of your recipe.
My hubby is diabetic and he can have it this way plus I could do with less sugar haha.
Your recipe looked spool good I had to try it
I just put these in the oven and I was wondering do these turn out like cupcakes or more like pumpkin pie?
HI Tatuam, they should be more like pie
I just made these they are so good I think I am going to make them again soon
I am going to try this with yams. I work for a school District and we have lots of yams. Drain off juice and puree and see if this works. I will let you know.
OK,thanks for stopping by:)
I made these little pumpkin gems. Yummy. They’re small and delicious. When cooled, they fall into the size of a little bitty pie and really hit the spot. I wrapped each one individually and put in a freezer bag and into the freezer. I can have this little treat any time I want and I will make again. Thanks you for this recipe and I look forward to reading and making more of your yummy recipes!
Thanks Mary 🙂
Can these be made into mini cupcakes?
Hi Sylvia, Ithink it won’t be a problem, just start checking them earlier while baking.
I was very skeptical at first. But the finished product is amazing. These cupcakes are mini pumpkin pies. And my entire family loved them. Thank you to the recipe 🙂
I just made these. These are NOT NOT NOT muffins. This is basically a pumpkin pie filling. Let’s call them something else or make them into muffins (more leavening or eh whites perhaps?)
These are NOT muffins, but just pumpkin pie filling. Let’s just get that out there. Please don’t be mislead. I wanted muffins and I was VERY DISGUSTED with this recipe
To everyone who is angry that these are not “muffins”, to the rest of us that was extremely obvious from the picture and recipe. Duh. They are delicious! To everyone else, how do I prevent the major sinkage?
I just made these cupcakes. after baking the middle sunk down.
Hoping that is ok. since it is called pie. I also make 6 large cupcakes too. Can’t wait to eat these.
[…] of the things that make fall so wonderful. So when I came across this delicious looking recipe for pumpkin cupcakes, I had to make them, no matter what the […]
Absolutely love the pumpkin cupcakes, I did use the pie filling, had nothing else on the shelf and turned out delicious. Will definitely add this to my recipe favourites. Thanks for the recipe Vera
Thank you Barb, I’m glad you like it 🙂
Hi! I am going to be posting a pumpkin recipe roundup on my blog tomorrow, and I wanted to let you know I will be including your recipe! Looks wonderful.
http://judysavestheday.com
Thanks Judy 🙂
I made these and they majorly sunk in the middle. Like down to 50%. I followed the recipe exactly. What am I doing wrong? I did use paper liners for easy clean up.
I made these today and they were all gooey except the very tops at the end of the cooking time so I left them in longer with the same result. Even the done tops tasted terriable!
I have made these 6 times now, doubling the batch each time. Everyone loves them. They crave them in fact 😀
[…] Pumpkin pie cupcakes […]
Can you use self rising flour instead of all purpose flour?
Hi Alison,self rising flour have baking powder and salt already added so it’s not the same as all purpose flour. I recommend you to head over to the recipe.
[…] Pumpkin Pie Cupcakes // OMG Chocolate Desserts […]
[…] Pumpkin Pie Cupcakes | OMG Chocolate Desserts […]
[…] that I’m better with pumpkin. Two of my three most popular recipes contain pumpkin: OMG Pumpkin Pie Cupcakes and Pumpkin […]
I feel like these would have been much better if they had a more cup”cake” consistency or some type of crust on the bottom. The flavor was there but it was like eating pumpkin pie filling alone.
So does the pumpkin mix then make the crust or do we need to put a crust in our muffin pan?
It make just thin crust, these cupcakes are more like pumpkin pie filling, so if you are a fun of a crust you can add some.
How long ahead of time can you make them and they will still be good as long as you leave them in the fridge? I was hoping to make them 2 days before…
Hi Abby, they are best first day.You could keep them a few days in the fridge,only they become very moisten.
since these have a pie like texture shouldn’t they be refrigerated? pumpkin pie needs refrigeration
[…] 1. OMG Pumpkin Pie Cupcakes – From OMG Chocolate Desserts 2.Pumpkin Cheesecake Snickerdoodles – From The Recipe Critic 3. Pumpkin Pie Puppy Chow – From Sweet Pennies From Heaven 4. Pumpkin Nutella Cookie Bars – From Crazy For Crust 5. Pumpkin Cobbler – From Taste and Tell 6. Crock Pot Pumpkin Spiced Latte – From Thriving Home Blog […]
[…] 1. OMG Pumpkin Pie Cupcakes – From OMG Chocolate Desserts 2.Pumpkin Cheesecake Snickerdoodles – From The Recipe Critic 3. Pumpkin Pie Puppy Chow – From Sweet Pennies From Heaven 4. Pumpkin Nutella Cookie Bars – From Crazy For Crust 5. Pumpkin Cobbler – From Taste and Tell 6. Crock Pot Pumpkin Spiced Latte – From Thriving Home Blog […]
[…] OMG Pumpkin Pie Cupcakes from OMG Chocolate Desserts […]
How many cupcakes does this recipe yeild??
It makes 12 cupcakes.
I just made these using the mini, bite-sized cupcake tins. I simply shortened the baking time by 3 minutes.
Nutrition calories carbs etc. Why do you answer some comments and not other? Everyone should include nutional values on all recipes
Thanks
Just made these for a little Canadian thanksgiving potluck in China, and these hit the spot perfectly! I made pastry for them as well, perfect little mini pies, thanks for a great recipe! No adaptations, except scratch spices instead of pumpkin pie spice. Perfecto!
I just used the pre done pie crust cupcake shells like for butter tarts …to make it a bit more like pie lol…this allowed me to make more as less fits in the shells I made 24….they look soo good just Colling!!
I just took these out of the oven – subbed equal amount of g-free flour mix for the flour to make them celiac friendly. Can’t wait to try one! They look and smell delish! Thank you so much for sharing your recipe!! 🙂 <3
I guess I’m the only one that didn’t read the recipe as it was written. I was so excited to make this! Instead of the purée I grabbed a can of pumpkin pie filling. Even then they turned out great. Thanks for sharing!
How can I make these in the mini cupcake pan?
I made these recently for a ladies’ meeting at church. It made 12 cupcakes – they are more like little pumpkin pies without crust. I was so excited to make these and I was NOT disappointed. I believe that I am going to try them again this weekend with a gf flour – I hope they are just as good! I did not use any cupcake liners. I just sprayed the muffin tins well and they popped right out after cooling for 20 minutes and running a knife around the edge. The effort was minimal as well as the cost of ingredients. Definitely a keeper!
I was wondering if you could use box cake mix…..how would that change
I made these last week and the cooking time was more like 40 minutes. I used a regular sized cupcake pan. Are you using a larger one?
These were absolutely fantastic! Definitely a pumpkin pie texture and not at all like a cupcake. This may be how I do pumpkin pie for Thanksgiving from now on. I made it just like the recipe except regular milk instead of evaporated. I also had to bake it longer…probably 30 minutes.
Thanks Leanna 🙂
I made these today and they were outstanding. After reading all the comments re the liners sticking, I tried 3 different ways in the same batch. 1) I used parchment liners, 2) spray grape seed oil and 3) butter coated with sugar. All three were fine but the liners did stick when hot, but were fine after they cooled in the fridge at the final stage. However, the sugar coated ones were a little better because it created a little, sugary crust. Also, I added two additional tablespoons of flour because i live in Denver at high altitude. The cupcakes did fall slightly, but did not cave in, and were very pretty!
Thanks, Vera, for the recipe!
Thanks Lori 🙂
With homemade pumpkin puree, I used a full cup of flour & only 5 oz evaporated milk (only b/c that was the can size & all I had), the mixture was still very loose. I used foil liners lightly sprayed w/ olive oil. Very wet @ 20 min, so I baked another 15 min … cooled completely & yes, they are quite gooey … the foil removed easily & simply picking up to take a bite proved it is definitely the consistency of pie … not a finger-food! LOL! Super yummy, however, I will add even more flour & cinnamon next time.
[…] OMG Pumpkin Pie Cupcakes | OMG Chocolate Desserts […]
Have you ever made these sugar-free?
No, sorry.
Can a can of pumpkin be used instead of puree?
Hi Jackie, yes it can 🙂
Can a can of pumpkin be used instead of puree
Baking in the oven right now. I’m a huge pumpkin fan! I hope 20 mins is enough time.
Beautiful! I just made these delicious treats! I had a surplus of pumpkin in my cabinets, and this was the perfect way to use it! Thank you so much!
Thanks Heather
These are SO delicious! I make them when I want a little taste of pumpkin pie without going overboard.
Thanks Barb:)
These are wonderful! The bottom is pumpkin cake with pumpkin pie on top!
You CAN use liners….use the foil ones and spray or lightly grease just the bottoms before you fill. Also I filled them full, not just 1/3 as the directions say and they make 12 nice sized perfect cupcakes. Baked them a few extra minutes because I made a double batch. Done when I did the toothpick test. I also used my own favorite pie spicesso they taste like MY pie!
Wonderful! They come out with pumpkin cake on the bottom and pie on top.
You CAN use liners! Use the foil kind and lightly spray or grease just the bottoms.
Also I filled them full not 1/3 like the recipe says and they were perfect! Do the toothpick test to see when they are done. Made a double batch…24.
Iused my own spices that I like so it tasted like my pie! I may never make a whole pie again!
Thanks Jan 🙂
[…] have grown tired of the same old pumpkin pie year after year, Oh My God Chocolate Desserts’ OMG Pumpkin Pie Cupcakes are for you! You’ll leave your guests with an irresistibly good taste in their mouths and, […]
[…] spicy pumpkin cookies, pumpkin breads, pumpkin tarts, pumpkin squares…. Check out these mouthwatering pumpkin pie cupcakes by OMG […]
[…] OMG Pumpkin Pie Cupcakes // OMG Chocolate Desserts […]
I have never heard of pumpkin CUPCAKES, until I saw your ad. Now I intend to make some. They sound scrumptious! I’m like you, I have never seen pumpkin CUPCAKES before. Pie and cookies and pumpkin bread, but cupcakes? That’s a great idea. Glad you thought about it.
Thank you ?
Thanks Kerrin, I hope you will like them.
Why are there ads in the middle of recipe? Plus it don[‘t print picture
I made theses and they are so yummy. These are a must try
GOT TO TRY THIS.
Delicious little treat!
Thanks Lindsey 🙂
What a simple recipe, can’t wait to try it out. I love anything Pumpkin, It has to be great.
Thanks Bunny 🙂
Please could I have English measurement in grams…..x
Hi Susane,
15 oz pumpkin puree=420 grams
3/4 cup sugar=150 grams
3/4 cup evaporated milk=170 ml
2/3 cup flour=85 grams
Can you use paper liners when the cupcakes are made ?
Hi Patricia, you can use it.
Any changes needed do you think if I use real pumpkin from a cooked pumpkin and not canned? I have found it to be thinner than canned.
Can’t wait to try
Hi Bridget, homemade pumpkin puree would work just fine, I use it too. If it’s too thin place it on several layers of paper towels to drain the excess of liquid and continue with the recipe.
Are these gluten free?
Hi Nicole, sorry these are not GF
Do you use regular cupcake pans or mini muffin pans?
Hi Joyce, i use regular cupcake pan for this recipe.
I’am making these tomorrow, looks wonderful
Freeze?
Can you freeze them?
Hi Jacqueline, I haven’t tried, but think it would work 😉
Do you think you could freeze these?
Hi Lillian, I haven’t tried, but think it could be stored in the freezer.
Going to try these tomorrow for my family……has anyone tried to freeze them? Thanks in advance for your help.
Hi Deborah. I haven’t tried to freeze them, sorry.
This is one of my favorite recipes of all time! I link others to this very recipe constantly. I think I found it on Pinterest back in 2013! I’m gluten free and am avoiding most lactose, so I sub the flour with Pamela’s GF AP flour and use canned coconut milk… it turns out awesome! I also have had to avoid egg whites, so I use three yolks instead, which also works marvelously. In addition, I’ve subbed in coconut sugar. You can’t go wrong with these! The foil-lined cupcake wrappers are recommended.
Thanks Breanna 🙂
These look like the mini size cupcakes, which I would make. How long would you bake the smaller size cupcakes?
Hi Barbara, I did not try to bake these in mini cupcake pan, but I think 15 minutes should be enough.
I saw this recipe pinned on Pinterest and came to give it a try. I just thought I might mention that your page takes an incredibly long time to load because of the ads. I was to the point that I decided to just print the recipe. When I went to print your recipe, it tries to print the ads in with the wording. Sorry, but I’m moving on to find an easier recipe to use/print.
[…] love mini pies. I share Caramel Apple Pie Bombs, Mini Cherry Pies and OMG Pumpkin Pie Cupcakes so […]
[…] Pumpkin Pie Cupcakes […]
[…] OMG Pumpkin Pie Cupcakes You can grab a whole pie just for yourself! […]
Due to a slight mishap with traveling I was forced to make these into bars instead of cupcakes. I followed the recipe exactly then poured into a 13×9 baking dish and baked them for 30mins instead of 20 and they were just wonderful. Thank you so much for sharing this fantastic recipe!
Thanks Tiffany 🙂
Can these be frozen?
I just made these and was totally happy with the consistency of these delicious little pumpkin pie cupcakes. I didn’t know what to expect when I saw their name as “cupcakes”…but once you taste one of these bit size treats, you’ll be in Pumpkin Pie heaven! Thank you for sharing this recipe! Happy and Healthy Baking!
Thanks Cathy 🙂
Too mushy! I added xtra spices, excellent flavor!! Not a cupcake. More like bread pudding?????
[…] OMG Chocolate Desserts | Pumpkin Pie Cupcakes […]
[…] Visit the recipe. […]
For a fuss-free, simple recipe, this looks so good. Oh my goodness! The cream on top plus the cinnamon powder – ahhh heavenly taste. Will definitely try this for Sunday desserts. Thanks for this great recipe. 🙂
[…] versatile. You can use pumpkin puree for a wide variety of yummy recipes. One example is my famous OMG Pumpkin Pie Cupcakes, for which I've included a link in the recipe notes! Enjoy!","keywords":"pumpkin puree recipe, […]
I have made these several times & they are the BOMB! They are like mini pumpkin pies in muffin form. Delish!!!
Just made these…. after 40 minutes at 350, they are still not done! Followed the recipe exactly and put the mixture in twelve cupcake tins…. Don’t know what the problem is.
These should be illegal. 😀 I used spelt flour, fat free evaporated milk (because I bought it by mistake and it was all I had) and cooked up a butternut squash instead of pumpkin and they turned out like a really moist cupcake, not quite pumpkin pie. But talk about delicious! These were terrific!
I wish your recipes had a “jump to recipe” link at the top, like so many other recipe sites. I don’t wish to read the blog. I just want to jump to the recipe.
Has anyone tried using silicone liners and leaving the cupcakes in for serving? I have these really cute liners with monster feet that I wanted to use and top the cupcakes with colored whipped cream and googly eyes. Thoughts on leaving them in the silicone?
I have made these several times in the foil cupcake liners. They come out wonderful. I was asked if I could make these into a mini cupcake. Any idea of what the cooking time would be on this as a mini cupcake?