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And Other Sweet And Salty Crations From Vera’s Kitchen Corner

OMG Pumpkin Pie Cupcakes

Cakes and Cupcakes, Vera's Recipes

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.

Pumpkin Pie Cupcakes

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. But, 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. 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. But, it was worth it! And 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!

OMG Pumpkin Pie Cupcakes



OMG Pumpkin Pie Cupcakes

Individual portions of traditional pumpkin pie with great combination of texture and yummy pumpkin and spice flavor.

10 minPrep Time

20 minCook Time

30 minTotal Time

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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 salt

1/4 tsp baking soda

1/4 tsp baking powder

2 tsp pumpkin spice

Whipped cream

Instructions

  1. Preheat the oven to 350 F.
  2. Grease 12 cup cupcake pan.
  3. In a bowl stir together flour, pumpkin spice, salt, baking powder and baking soda.
  4. Mix the pumpkin puree with sugar, eggs, vanilla and evaporated milk
  5. Add dry ingredients in the mixture and mix until it’s evenly combine.
  6. Fill the pan with 1/3 cup of the mixture in each cup.
  7. Bake for 20 minutes.
  8. 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.
  9. Top the cupcakes with whipped cream and dusted with cinnamon or pumpkin pie spice on top before serving.
Recipe Type: Dessert
http://omgchocolatedesserts.com/omg-pumpkin-pie-cupcakes/

 

203 thoughts on “OMG Pumpkin Pie Cupcakes

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          1. 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

      1. Hi Vera. I haven’t baked very much from scratch, I am wondering if you could tell me if I could use canned pumpkin.

    1. 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.

    1. 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.

      1. 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.

    2. I’ve seen a recipe where the almond milk is reduced. You might try that, so you get a thicker, richer product to add.

  1. I CANNOT WAIT TO TRY THESE!!! YES, I’M TYPING ALL CAPS ON PURPOSE–I’M SOOO EXCITED BECAUSE I LOVE PUMPKIN PIE!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

    1. 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.

    2. 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.

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  3. I want to try these someday soon. They look great, but curiously…how are they with no crust?
    I love crust. 🙂

    1. Hi Stacy,
      maybe you should modife the recipe and add the crust, let me know how that turned out.

  4. 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…

    1. Hi Caleign, I didn’t use liners, just grease the pan and they won’t stick, you will able to remove them easy.

  5. 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!

  6. 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. 🙂

  7. 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?

    1. Hi Heather, thanks for stoping by. Yes , these cupcakes cave in a bit as they cool and they have gooey texture like a pie.

  8. 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?

  9. 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.

  10. 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)

  11. 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?

  12. 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.

  13. 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!

  14. 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!

    1. 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.

        1. 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.

    1. 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!!!

  15. 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!

    1. 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.

  16. 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!

  17. 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!

  18. 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.

  19. 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?

  20. 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?

  21. 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.

  22. 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 ?

  23. 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!

  24. 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?

  25. 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.

  26. 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!

  27. 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!

  28. 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.

    1. 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!

  29. 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.

  30. 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

  31. 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.

  32. 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!

  33. 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 🙂

  34. 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?)

  35. 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

    1. 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?

  36. 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.

  37. 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

  38. 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.

  39. 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!

    1. 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.

  40. Pingback: Pumpkin Recipes
  41. 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.

    1. 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.

  42. 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…

  43. 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!

  44. 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!!

  45. 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

  46. 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!

  47. 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!

  48. 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?

  49. 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.

  50. 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!

  51. 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.

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