Delightful Small Batch Pumpkin Pie Cupcakes: The Ultimate Thanksgiving Dessert (No Pie Necessary!)

Not a fan of traditional pie, or simply looking for a fresh, fun twist on your Thanksgiving dessert? These delightful Pumpkin Pie Cupcakes are your perfect solution! This small batch recipe offers moist, perfectly spiced pumpkin cupcakes that capture all the beloved flavors of pumpkin pie in a convenient, individual serving. Whether you opt for a classic swirl of creamy cream cheese frosting or get creative by piping them with whipped cream to resemble adorable mini pies, these cupcakes are sure to become a new holiday favorite.

Want to hear something amusing about my family’s Thanksgiving traditions? When it comes to dessert, I’m typically not allowed near the oven. Yes, me, the baker with award-winning recipes, am gently, yet firmly, excluded from the Thanksgiving dessert preparations. The reason? Only one dessert is truly sanctioned: my dad’s pumpkin pie.

My dad takes immense pride in his pumpkin pie. It’s an annual ritual he eagerly anticipates. The week before Thanksgiving, he embarks on his “recipe testing” phase – a tradition that involves baking two entire pumpkin pies. Mind you, this is for a recipe he’s perfected over decades, yet the “testing” must occur! Then, the night before the big feast, he’ll bake another two pies – one to enjoy on Wednesday evening (because who can wait?) and another for the main Thanksgiving meal.

I often playfully ask him why he doesn’t just make a smaller pumpkin pie, especially since many holiday gatherings are for a smaller crowd these days. His response is always the same: “But that’s what the recipe says!” or “Cut it in half? Nah, we’ll eat both pies!” It’s a charming quirk, but it means there’s little room for any other pumpkin-themed treats at the main table.

So, to satisfy my own seasonal cravings and indulge in a bit of baking creativity, I developed these glorious Pumpkin Pie Cupcakes. They’re a revelation – deliciously moist, perfectly spiced small batch pumpkin cupcakes, crowned with a rich and tangy cream cheese frosting. It’s all the flavor of pumpkin pie, without the argument over who gets the last slice!

This recipe is a delightful adaptation of my popular small pumpkin cake recipe. Both recipes are perfectly portioned and ideal for a Thanksgiving for Two celebration or any smaller gathering where you want a homemade touch without an overwhelming amount of leftovers.

When it comes to frosting these beauties, you have options! Depending on your decorating skill level and preference, you can frost your pumpkin pie cupcake recipe simply with my perfectly portioned small batch cream cheese frosting, or try a warm and inviting cinnamon buttercream for an extra layer of spice. For a truly show-stopping dessert, you can even go all out and decorate them to look exactly like miniature pumpkin pies. Imagine the smiles when your guests see these adorable treats!

However you choose to top them, these incredibly moist and flavorful pumpkin spice cupcakes will make you wonder why you ever bothered with traditional pie in the first place. They offer a delightful texture and a burst of fall flavors in every bite, making them a truly unforgettable holiday treat.

Essential Ingredients for Your Perfect Pumpkin Pie Cupcakes

Crafting these delectable small batch pumpkin cupcakes requires a few key ingredients, most of which you likely already have in your pantry. Here’s a detailed look at what you’ll need to gather:

• All-purpose flour: My recipes are designed for home bakers, so I use readily available all-purpose flour. The key is proper measurement. Always spoon your flour into the measuring cup and level it off with a straight edge; never pack it down. For a visual guide, learn how to measure flour correctly from My Baking Addiction to ensure perfect results.
• Baking powder and baking soda: These are your essential leavening agents, working in tandem to give your cupcakes their beautiful rise and tender crumb. Yes, you really do need both for the best texture and lift, as they react differently with various ingredients.
• Cinnamon, nutmeg, and ginger: This trio forms the classic and comforting flavor profile of pumpkin pie spice. They infuse the cupcakes with that signature warm, aromatic taste we all love during the fall season.
• Salt: A small but mighty ingredient, salt doesn’t just add its own flavor; it enhances all the other ingredients, bringing out the sweetness and spice, ensuring your pumpkin cupcakes are flavorful and never bland.
• Canned pumpkin puree: This is the heart of your pumpkin cupcakes! It’s crucial to grab a can that clearly states “pumpkin puree” and not “pumpkin pie filling.” Pie filling has added spices and sugar, which would throw off the balance of this recipe. You want plain, unadulterated pumpkin.
• Vegetable oil: The secret to incredibly moist cupcakes! Using a neutral oil like vegetable oil not only guarantees a tender crumb but also ensures that the delicate pumpkin and spice flavors truly shine through without being masked by other fats.
• Granulated sugar: This provides the foundational sweetness for your cupcake batter, contributing to both flavor and texture.
• Brown sugar: Adding brown sugar alongside granulated sugar is a trick for achieving even more moisture and a richer, deeper flavor profile in your cupcakes. Its molasses content helps keep them wonderfully soft.
• Egg: Just one large egg, at room temperature, is needed. The egg acts as a binder, adds structure, and contributes to the richness and moistness of the cupcakes.
• Vanilla extract: A touch of vanilla brings out and complements the complex flavors of the pumpkin and spices, adding a layer of warmth and depth to your cupcakes.

Step-by-Step Guide: How to Make Pumpkin Pie Cupcakes

You’ll be delighted by how straightforward the pumpkin cupcake batter is to prepare. One of the best features of this recipe is its reliance on vegetable oil instead of softened butter. This means no waiting for butter to come to room temperature, making the process much quicker and simpler for busy bakers. Get ready to bake some of the best pumpkin cupcakes you’ve ever tasted!

For truly exceptional pumpkin cupcakes, begin by thoroughly beating together your wet ingredients: the pumpkin puree, vegetable oil, both granulated and brown sugars, the room temperature egg, and vanilla extract. This ensures a smooth and well-combined base. Next, gradually incorporate your dry ingredients – the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt – mixing until everything is just combined. Be careful not to overmix, as this can lead to tough cupcakes.

Once your perfectly mixed batter is ready, evenly transfer it to 6 standard cupcake liners. Bake them in a preheated oven at 350°F (175°C) for approximately 18-20 minutes. The cupcakes are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. This indicates a perfectly baked, moist interior.

Mastering the Art of Filling Your Cupcake Liners

A common question in cupcake baking is “How much batter do you use per cupcake?” Recipes often suggest filling liners 2/3 or 3/4 full, but honestly, in practice, the difference between these two amounts can be subtle. It’s essentially “more than half,” but not entirely full.

The most crucial aspect is to avoid filling the liners completely to the brim. If you overfill them, your cupcakes will rise too much, potentially overflowing and creating a messy, mushroom-top effect that can bake onto your pan. Conversely, you don’t want to underfill them either. If there’s not enough batter, your baked cupcakes will be shorter than your paper liners, making them look a bit sad and less appealing.

My tried-and-true method for evenly filling cupcakes, especially with a small batch like this, is to start by putting one scoop of batter into each of the 6 liners. Then, go back and divide the remaining batter equally among all the cupcakes. This two-pass approach helps to ensure that each cupcake gets a similar amount of batter, promoting even baking and consistent sizing. This technique also prevents the frustration of having a beautiful, full first cupcake only to struggle to scrape enough batter for the last one!

The Secret to Incredibly Moist Pumpkin Pie Cupcakes

These pumpkin spice cupcakes are renowned for their incredible moistness, and there’s a good reason why! This recipe leverages the power of three key ingredients: vegetable oil, brown sugar, and of course, pumpkin puree itself.

The best oils to use in pumpkin cake and cupcakes are neutral-flavored options such as vegetable oil or canola oil. The beauty of these oils is that they don’t impart any distinct taste to your cake batter, allowing the rich flavors of pumpkin and spices to shine through unhindered. Unlike butter, which contains water and dairy solids, oil is 100% fat, which contributes to a more tender and moist crumb that stays fresh longer. Olive oil, for example, has a very distinct taste that would undoubtedly affect the delicate flavor profile of your pumpkin cupcakes, so it’s best avoided here.

Brown sugar also plays a significant role in maintaining moisture. Its natural molasses content attracts and holds onto moisture, leading to a wonderfully soft and tender crumb. Combined with the natural moisture from the pumpkin puree, these cupcakes are guaranteed to be exceptionally moist and flavorful, truly living up to their “pie-like” aspirations.

Can I Substitute Butter for Oil in Pumpkin Pie Cupcakes?

If you find yourself without vegetable oil, don’t fret! You can absolutely use an equal amount of melted butter as a substitute. Keep in mind that butter adds its own flavor, which can be lovely, but it might slightly alter the pure pumpkin and spice notes that vegetable oil allows to dominate. Ensure the butter is melted and cooled slightly before incorporating it into the batter.

Choosing the Perfect Frosting for Your Pumpkin Cupcakes

When it comes to pairing frosting with pumpkin cupcakes, cream cheese frosting is undoubtedly the most traditional and beloved choice. Its tangy sweetness perfectly complements the warm, spiced notes of the pumpkin, creating a harmonious balance of flavors. My small batch cream cheese frosting recipe is ideal for these cupcakes, yielding just enough to generously frost all 6 without any wasteful leftovers.

However, if cream cheese isn’t your favorite, or if you’re looking to explore other delicious options, I have a variety of small batch frosting recipes that would also be fantastic. You could opt for a classic vanilla buttercream, a spiced cinnamon buttercream for extra warmth, or even a rich caramel frosting to enhance the autumn flavors.

For those aiming to truly capture that “pumpkin pie” experience, consider topping these small batch pumpkin cupcakes with homemade whipped cream or even a delightful maple whipped cream. The lightness of whipped cream, combined with the moist cupcake, truly mimics the texture and taste of a slice of pie, especially when adorned with a sprinkle of cinnamon or nutmeg.

Creative Decoration: How to Decorate Pumpkin Pie Cupcakes Like Mini Pies

Ready to get a little more artistic with your baking? Decorating these pumpkin pie cupcakes to look like miniature pumpkin pies is a truly fun and rewarding endeavor that will impress everyone! When I first experimented with this idea, I used whipped cream to achieve the mini pie effect, and while it was definitely a learning curve, the results were so charming.

The first challenge was achieving the right color for the “pie crust.” I started with brown food coloring, adding a few drops, then a few more, and then a few more. It actually took quite a generous amount of drops to get the desired shade of rustic brown! While it might not be the absolute perfect, golden-brown hue of a freshly baked pie crust, I believe it successfully conveyed the idea and added to the visual appeal.

Next came the actual piping. I experimented with numerous piping tips, trying to find one that would mimic the crimped edge of a pie crust. I honestly lost track of how many I tried! I finally settled on a basket weave tip. This was a bit unusual because it only pipes in one direction, meaning I had to physically turn each cupcake as I piped to create the continuous “crust” around the edge. It required patience and practice. I piped, realized how awful some looked, scraped off the frosting, and kept trying until I was satisfied. Don’t be afraid to experiment and start over – that’s part of the fun of baking and decorating! The effort is well worth it for these adorable, pie-like creations.

Optimal Storage for Your Delicious Pumpkin Pie Cupcakes

Proper storage is key to keeping your homemade pumpkin cupcakes fresh and delicious. Here’s how to store them, depending on whether they’re frosted and what type of frosting you’ve used:

• Unfrosted Pumpkin Cupcakes: Store unfrosted pumpkin cupcakes at room temperature in an airtight storage container. They will stay fresh and moist for up to 3 days. This is a great option if you want to bake ahead and frost closer to serving time.
• Cupcakes with Cream Cheese Frosting: If your cupcakes are frosted with cream cheese frosting, they must be stored in the refrigerator due to the dairy content. Place them in an airtight container in the refrigerator, where they will keep well for up to 1 week. For the best flavor and texture, allow the frosted cupcakes to sit at room temperature for about 15-30 minutes before serving. This takes the chill off the frosting and makes the cupcake even softer and more enjoyable.
• Cupcakes with Whipped Cream: When decorating with whipped cream (especially if styled as mini pies), store the decorated cupcakes in an airtight container in the refrigerator for up to 2 days. Whipped cream is more delicate and will start to “weep” or deflate after this period, affecting the appearance and texture.

Can You Freeze Pumpkin Cupcakes?

Yes, you can absolutely freeze unfrosted pumpkin cupcakes to enjoy later! This is a fantastic way to prepare ahead or save leftovers. To freeze them, ensure the cupcakes are completely cooled. Wrap each unfrosted cupcake individually in plastic wrap, then place them in a freezer-safe bag or an airtight freezer container. They can be frozen for up to 6 months. When you’re ready to enjoy, simply thaw them at room temperature and then frost as desired.

Delicious Ideas for Leftover Canned Pumpkin Puree

This small batch pumpkin cupcake recipe uses only a portion of a standard can of pumpkin puree, which means you’ll likely have some delicious extra pumpkin left over. Don’t let it go to waste! Canned pumpkin is incredibly versatile and can be used in a variety of other delightful recipes. Check out my other easy pumpkin recipes to use up your leftover canned pumpkin and keep those fall flavors going strong!

If you’re particularly fond of pumpkin desserts designed for two (or just smaller portions!), I highly recommend trying some of these fantastic options: my Mini Deep Dish Pumpkin Pies offer a wonderfully rich and creamy texture, while my Eggless Pumpkin Pie, baked in individual ramekins, is perfect for those with dietary restrictions or who prefer single servings. And for a comforting breakfast or snack, my Pumpkin Bread Mini Loaves are an absolute treat. Each of these recipes makes excellent use of any remaining pumpkin puree and ensures you can enjoy more seasonal delights!

More Small Batch Cupcake Recipes to Explore

Are you now in the mood for even more delightful small batch baking? Whether you’re baking for two, practicing your decorating skills, or simply love fresh-baked treats, I have a fantastic selection of small batch cupcake recipes for you to explore:

• Irresistible Small Batch Chocolate Cupcakes
• Classic Small Batch Vanilla Cupcakes
• Sunny Small Batch Yellow Cupcakes
• Elegant Small Batch Red Velvet Cupcakes
• Fresh Small Batch Strawberry Cupcakes
• Bright Lemon Cupcakes (Small Batch)
• Flavorful Carrot Cake Cupcakes With Pineapple

For a complete and comprehensive list of all my small batch cupcake creations, be sure to check out my dedicated Small Batch Cupcake Recipes guide. And if cupcakes aren’t quite what you’re looking for, but you still need a smaller dessert, explore my full list of delicious 6 Inch Cake Recipes – perfect for any occasion!

Pumpkin Pie Cupcakes

Yield:
6 cupcakes

Prep Time:
20 minutes

Cook Time:
20 minutes

Total Time:
40 minutes

Put a fun twist on Thanksgiving dessert with these Pumpkin Pie Cupcakes! Decorate with cream cheese frosting or with whipped cream to look like mini pies.

Ingredients

• 1/2 cup all-purpose flour, sifted
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/2 cup canned pumpkin puree
• 1/4 cup vegetable oil
• 1/4 cup packed brown sugar
• 1/4 cup granulated sugar
• 1 egg, room temperature
• 1/2 teaspoon vanilla

Frosting (Choose One)

• Cream Cheese Frosting (get recipe here)
• Whipped Cream (get recipe here) (brown food coloring optional)
• Cinnamon Buttercream (get recipe here)
• Vanilla Buttercream (get recipe here)

Instructions

1. Preheat oven to 350F (175°C). Line a standard cupcake pan with 6 paper liners.
2. In a large bowl, whisk together the sifted all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt until well combined.
3. In another large bowl, beat together the canned pumpkin puree, vegetable oil, packed brown sugar, granulated sugar, room temperature egg, and vanilla extract until smooth and creamy.
4. Gradually add the dry flour mixture to the wet pumpkin mixture. Mix together with a spatula or on low speed with an electric mixer until just incorporated and no dry streaks remain. Be careful not to overmix.
5. Transfer the batter to the prepared cupcake liners, filling each about halfway full. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Cool in the cupcake pan for about 15 minutes, then transfer cupcakes to a wire rack to finish cooling completely before frosting.
6. Once the cupcakes are completely cool, decorate them with your frosting of choice.

   If using cream cheese frosting, store the frosted cupcakes in an airtight container in the refrigerator for up to 1 week. For the best enjoyment, let them sit at room temperature for about 15-30 minutes before serving to remove the chill.

   If using whipped cream, store the decorated cupcakes in the refrigerator for up to 2 days, as the whipped cream will start to deflate and lose its structure after that.

   If using buttercream (cinnamon or vanilla), store at room temperature for up to 3 days, or in the refrigerator for up to 1 week in an airtight container.

To Decorate Like Mini Pies

1. After making the whipped cream, take a small portion and pipe a white star or dollop into the very middle of each cupcake using a star tip. This will represent the “cream” on top of the pie.
2. With the remaining whipped cream, beat in brown food coloring, adding only a few drops at a time until you reach your desired shade of brown for the “pie crust.” Using a basket weave tip, pipe a decorative pie crust border around the edge of each cupcake, working carefully to mimic the look of a traditional pie crust.

Notes

• Enjoyed this recipe? Explore my full list of Small Batch Cupcake Recipes for more delightful treats, including carrot cake, vanilla, and many others.
• Prefer a cake to cupcakes? You’ll love my equally delicious Small Pumpkin Cake, perfect for smaller celebrations.
• Making this for Thanksgiving? Don’t miss my comprehensive Thanksgiving Dinner For Two menu for more inspired recipe ideas designed for intimate gatherings.
• Have leftover canned pumpkin puree? Discover exciting ways to use it up with my collection of other tempting pumpkin recipes.

Recommended Products

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• Cupcake Pan
• Paper Liners

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Originally published November 13, 2012