Pumpkin pie cupcakes with a creamy topping? Oh, you’ve hit the jackpot with this one! Let me tell you, these little gems have become a staple in our household, especially when the leaves start to turn and there’s a chill in the air. There’s something indescribably comforting about the smell of pumpkin and spice wafting through the house.
I remember the first time I baked these delightful cupcakes. It was a cool autumn weekend, and my family was all gathered in the kitchen. The kids were swiping spoonfuls of pumpkin puree when they thought I wasn’t looking, and my partner was busy stealing tastes of the cream cheese topping. We laughed, made a mess, and savored every moment. There’s just something about cooking together that warms the soul, don’t you think?
These pumpkin pie cupcakes are so much more than just a dessert—they’re a memory in the making. They remind me of the times when we’d gather around the table, mugs of hot cider in hand, eagerly waiting for the cupcakes to cool. I have to say, there’s nothing quite like the joy on the kids’ faces when they finally get to dig in. Each bite delivers that familiar pumpkin pie flavor wrapped in a tender cupcake, topped with a cloud of creamy goodness.
You’ve got to try these for your next family gathering or even just a quiet weekend treat. They’re surprisingly easy to whip up, which is a blessing because you’ll want to make them over and over again. So, grab your apron and let’s get started on these heavenly Pumpkin Pie Cupcakes!
How to Make Pumpkin Pie Cupcakes
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Ingredients:
- 15 oz can of pumpkin puree
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 3/4 cup evaporated milk
- 2/3 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 8 oz cream cheese
- 1/2 cup sugar (for cream cheese topping)
- 1 1/2 cups heavy whipping cream
Directions:
- Set your oven to 350°F and line a muffin tin with 12 paper liners.
- In a large mixing bowl, combine the pumpkin puree, granulated sugar, eggs, vanilla, and evaporated milk until you achieve a smooth consistency.
- In another bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves. Gradually blend this dry mix into the pumpkin mixture until just incorporated.
- Evenly distribute about 1/3 cup of the batter into each lined muffin cup. Bake for approximately 20 minutes, checking for doneness with a toothpick.
- Once baked, remove the cupcakes from the oven and let them cool. Once they reach room temperature, transfer them to the fridge for at least 30 minutes to firm up.
- For the topping, beat together the cream cheese and sugar until smooth. Slowly add the heavy whipping cream, continuing to beat until the mixture forms stiff peaks.
- Generously spread or pipe the cream cheese mixture atop the cooled cupcakes just before serving.
Customizing Pumpkin Pie Cupcakes: Alternative Ingredients
If you’re out of pumpkin puree, sweet potato puree makes a great substitute. For a twist on the spices, use pumpkin pie spice in place of the cinnamon, ginger, and cloves. If you prefer a non-dairy option, coconut cream can be used instead of heavy cream for the topping.
Best Ways to Store Pumpkin Pie Cupcakes
Keep any leftover cupcakes in the refrigerator to maintain their freshness. Store them in an airtight container for up to 3 days. If you want to prepare them in advance, you can freeze the unfrosted cupcakes and thaw them in the fridge before adding the cream cheese topping.
The Best Accompaniments for Pumpkin Pie Cupcakes
These cupcakes pair wonderfully with a cup of hot apple cider or spiced chai tea. Add a sprinkle of cinnamon on top of the cream cheese for extra flair. For a more decadent treat, serve with a scoop of vanilla ice cream or a drizzle of caramel sauce.
Cooking Hacks to Elevate Pumpkin Pie Cupcakes
To intensify the pumpkin flavor, try roasting fresh pumpkin and using it as a puree. For an extra kick, add a dash of nutmeg or allspice to the batter. Ensure the whipping cream is very cold before starting to beat for a fluffier topping.
Seasonal Twists for Pumpkin Pie Cupcakes
In spring, lighten the spices and top with fresh berries for a fruity twist. During summer, add a splash of citrus zest to the cream cheese topping. In winter, incorporate a bit of rum extract for a festive flavor. For a fall variation, consider adding a pecan or walnut crumble on top.
FAQs:
Can I make the cupcakes ahead of time?
Yes, you can make these cupcakes a day in advance. Simply store them in an airtight container in the fridge, but wait to add the cream cheese topping until just before serving to keep them fresh and delicious.
Is there an alternative to cream cheese for the topping?
If you’re not a fan of cream cheese, you can use mascarpone cheese or a buttercream frosting instead. Both will offer a slightly different but equally tasty finish to these cupcakes.
Can I use fresh pumpkin instead of canned pumpkin puree?
Absolutely! Fresh pumpkin can be roasted and pureed to use in this recipe. Just ensure it’s well-drained to match the consistency of canned puree. The flavor will be a bit fresher and more vibrant with fresh pumpkin.
What if I don’t have muffin liners?
No worries! You can grease the muffin tin thoroughly with butter or a non-stick spray. This will help the cupcakes release easily after baking, though liners make serving and cleanup a bit simpler.
How do I know when the cupcakes are done?
The cupcakes are done when a toothpick inserted into the center comes out clean or with just a few crumbs attached. They should also spring back slightly when touched lightly on top.
Can I add nuts or chocolate chips to the batter?
Yes, you can fold in 1/2 cup of chopped nuts, like pecans or walnuts, or chocolate chips to the batter for added texture and flavor. Just be mindful that this might slightly alter the baking time.
Pumpkin Pie Cupcakes
Equipment
- Muffin tin
- Mixing bowls
- Electric mixer
Ingredients
Cupcake Batter:
- 15 oz can pumpkin puree
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 3/4 cup evaporated milk
- 2/3 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
Cream Cheese Topping:
- 8 oz cream cheese
- 1/2 cup sugar for cream cheese
- 1 1/2 cups heavy whipping cream
Instructions
- Start by preheating your oven to 350°F and lining a muffin tin with 12 cupcake liners.
For Cupcakes:
- In a mixing bowl, combine pumpkin puree, granulated sugar, eggs, vanilla extract, and evaporated milk. Mix until the mixture is smooth and well blended.
- In another bowl, whisk together the dry ingredients: flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves. Gradually incorporate the dry mixture into the pumpkin blend until just combined.
- Distribute approximately 1/3 cup of the batter into each cupcake liner. Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, let the cupcakes cool down, then place them in the refrigerator for at least 30 minutes to firm up.
For Cream Cheese Topping:
- In a bowl, beat together the cream cheese and sugar until silky. Gradually add the heavy whipping cream and continue mixing until stiff peaks appear.
- Finally, spread or pipe the cream cheese topping over the chilled cupcakes just before serving.
