Easy Pumpkin Pie Cupcakes

Table of Contents

• Introduction: Why This Recipe is a Must-Try
• The Hallmarks of an Easy Fall Dessert
• The Genius Behind These Simple Cupcakes
• Perfect for Busy Weeknights and Holiday Prep
• My Top Tips for Guaranteed Success
• Fun Recipe Variations to Explore
• The Recipe: Easy Pumpkin Pie Cupcakes
• Recipe Notes & Tips

Key Takeaways

These Easy Pumpkin Pie Cupcakes are the perfect blend of classic autumn flavor and simple baking convenience. They feature a moist, warmly spiced pumpkin cake topped with a luscious cream cheese frosting, all coming together with minimal effort. Ideal for impressing guests at holiday gatherings or for enjoying a cozy treat at home, this is one of those quick and easy recipes you’ll turn to again and again.

Introduction: Why This Recipe is a Must-Try

Hi, I’m Betty from Betty Cooks! If you love the comforting taste of pumpkin pie but don’t always have time for the crust and long bake, I have the perfect solution for you. Welcome to your new favorite fall treat: Easy Pumpkin Pie Cupcakes. This recipe is designed for bakers of all levels, delivering that beloved seasonal flavor in a fun, portable, and incredibly simple format. The best part? These easy recipes require just a bowl, a whisk, and a few pantry staples to create something truly special.

The Hallmarks of an Easy Fall Dessert

What makes a dessert both delicious and stress-free? First, it needs to be made with ingredients you can find easily. This recipe uses a can of pure pumpkin puree and common baking spices. Second, the method should be straightforward—no fancy techniques required. Just mix the wet ingredients, mix the dry, combine them, and bake. It’s that simple. Finally, a great simple dessert recipe is versatile. These cupcakes are just as wonderful for a Thanksgiving dessert table as they are for a casual October weekend.

The Genius Behind These Simple Cupcakes

The magic of this particular simple recipe lies in its perfect balance. The cake itself is incredibly moist and packed with warm pumpkin spice flavor, thanks to the pumpkin puree and a blend of cinnamon and pumpkin pie spice. It’s sweet but not overly so, allowing the natural, earthy sweetness of the pumpkin to shine through. The crowning glory is the creamy, tangy frosting that mimics the richness of a pie’s filling. Together, they create a handheld version of the classic pie that’s utterly irresistible and so simple to make.

Perfect for Busy Weeknights and Holiday Prep

Life gets busy, especially during the holiday season. That’s why I adore recipes that can be made ahead. You can bake the cupcakes a day or two in advance and store them unfrosted. Then, whip up the creamy topping right before serving for the freshest taste and texture. They’re also fantastic easy recipes for dinner parties where you want to offer a homemade dessert without being stuck in the kitchen all night. Simply put, they are the ultimate quick dessert recipe for any autumn occasion.

My Top Tips for Guaranteed Success

To ensure your baking adventure is as smooth as possible, here are a few pro tips. First, make sure your pumpkin puree is 100% pure pumpkin, not pumpkin pie filling. Second, don’t overmix the batter once you add the dry ingredients; a few lumps are okay and will prevent tough cupcakes. Third, and this is crucial for the frosting, let your cream cheese and butter soften completely at room temperature. This is the secret to a silky-smooth, lump-free frosting that pipes beautifully.

Fun Recipe Variations to Explore

Once you’ve mastered this classic version, feel free to get creative! For a decadent twist, sprinkle some chopped pecans or toffee bits on top of the frosting. If you’re a chocolate lover, try adding a handful of mini chocolate chips to the batter. You can even turn these into delightful pumpkin muffin recipes by skipping the frosting and adding a crunchy streusel topping instead. The possibilities are endless, making this a foundational easy recipe you can customize to your heart’s content.

The Recipe: Easy Pumpkin Pie Cupcakes

Find the full, detailed ingredient list and step-by-step instructions in the recipe card below. Remember, baking is about joy, so put on some music, preheat that oven, and get ready to fill your home with the incredible aroma of fall.

Recipe Notes & Tips

For storage, keep frosted cupcakes in an airtight container in the refrigerator for up to 3 days. You can also freeze the unfrosted cupcakes for up to 2 months. If you’re looking for more inspiration, be sure to browse Betty Cooks for other seasonal favorites and simple dessert recipes that will become staples in your kitchen.

Easy Pumpkin Pie Cupcakes

These easy pumpkin pie cupcakes are a delicious and simple dessert that’s perfect for fall. With a moist, spiced pumpkin cake base and a creamy topping, they combine the classic flavors of pumpkin pie in a fun, handheld treat. They’re a quick and easy recipe for holiday gatherings or a cozy treat at home.

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Course: Desserts

Cuisine: American

Keywords: cupcake recipes, dessert recipes, easy recipes, fall recipes, holiday baking, pumpkin dessert, pumpkin spice

Servings: 12 cupcakes

Author: Betty

Ingredients

For the Cupcake Batter

• 1 (15 oz) can pure pumpkin puree
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup vegetable oil or melted coconut oil
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt

For the Topping

• 1 (8 oz) package cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• Pinch of salt
• Optional: additional pumpkin pie spice or cinnamon for garnish

Instructions

Make the Cupcakes

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, eggs, vanilla extract, and oil until smooth and well combined.
3. In a separate medium bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Be careful not to overmix.
5. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
7. Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Make the Topping & Assemble

1. While the cupcakes cool, prepare the topping. In a medium bowl, using an electric mixer, beat the softened cream cheese and butter together until smooth and creamy.
2. Add the powdered sugar, vanilla extract, and a pinch of salt. Beat on low speed until the sugar is incorporated, then increase the speed to medium-high and beat until the mixture is light and fluffy.
3. Once the cupcakes are completely cool, pipe or spread the cream cheese topping onto each one.
4. If desired, sprinkle a little extra pumpkin pie spice or cinnamon on top for garnish.
5. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

Notes

Ensure all ingredients, especially the cream cheese and butter for the topping, are at room temperature for the smoothest consistency. For a lighter topping, you can use whipped cream instead of the cream cheese frosting. These cupcakes can be frozen (without the topping) for up to 2 months. Thaw overnight in the refrigerator before adding the topping.