Pumpkin Pie Cupcakes

Pumpkin Pie Cupcakes combine the warm, cozy flavors of pumpkin pie with the soft, fluffy texture of a cupcake. Made with real pumpkin puree, pumpkin pie spice, and maple syrup, these cupcakes are perfectly spiced and topped with a cinnamon buttercream frosting for the ultimate fall-inspired treat. Whether for Thanksgiving, a cozy weekend bake, or a sweet afternoon pick-me-up, these cupcakes are sure to impress!

Why You’ll Love This Recipe

✔️ Rich pumpkin flavor – Made with real pumpkin puree for a moist and flavorful bite.
✔️ Warm fall spices – The perfect blend of pumpkin pie spice and cinnamon for cozy autumn vibes.
✔️ Easy to make – Simple ingredients and straightforward steps make this a beginner-friendly recipe.
✔️ Delicious buttercream frosting – Smooth, creamy, and full of cinnamon goodness.
✔️ Perfect for any occasion – Great for Thanksgiving, Halloween parties, or fall gatherings!

Ingredients

For the Cupcakes:

• 2 cups all-purpose flour
• 2 teaspoons pumpkin pie spice
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 cup whole milk
• ¼ cup maple syrup
• ½ teaspoon vanilla extract
• ¾ cup butter, softened
• ½ cup white sugar
• ½ cup dark brown sugar
• 3 large eggs
• 1 cup canned pumpkin

For the Buttercream Frosting:

• 1 cup butter, softened
• 1 tablespoon half-and-half
• 1 teaspoon vanilla extract
• 6 cups confectioners’ sugar (or more, as needed)
• 1 teaspoon ground cinnamon (or more, to taste)

Directions

Step 1: Preheat the Oven

1. Preheat your oven to 350°F (175°C).
2. Line 22 muffin cups with paper liners to prevent sticking.

Step 2: Prepare the Dry and Wet Ingredients

1. In a medium bowl, whisk together:
   • Flour
   • Pumpkin pie spice
   • Baking powder
   • Baking soda
2. In a separate bowl, mix:
   • Milk
   • Maple syrup
   • Vanilla extract

Step 3: Cream the Butter and Sugars

1. In a large mixing bowl, beat together:
   • Softened butter
   • White sugar
   • Dark brown sugar
2. Mix until the texture is light and fluffy (about 2 minutes).

Step 4: Add Eggs and Pumpkin

1. Add the eggs one at a time, mixing well after each addition.
2. Scrape down the bowl and add the canned pumpkin, mixing until smooth.

Step 5: Combine Dry and Wet Ingredients

1. Add the flour mixture in 3 batches, alternating with the milk mixture in 2 batches.
2. Mix briefly after each addition, being careful not to overmix.

Step 6: Fill and Bake the Cupcakes

1. Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
2. Bake for 17–20 minutes, or until a toothpick inserted in the center comes out clean.
3. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 7: Prepare the Cinnamon Buttercream Frosting

1. In a large bowl, beat together:
   • Butter
   • Half-and-half
   • Vanilla extract
2. Once smooth, gradually add confectioners’ sugar, one cup at a time, mixing on low speed.
3. Beat until the frosting is smooth and spreadable.
4. Mix in the ground cinnamon for a warm, spiced flavor.

Step 8: Frost the Cupcakes

1. Once the cupcakes are completely cooled, frost them using a piping bag or a spatula.
2. Sprinkle extra cinnamon or add a drizzle of maple syrup for decoration.

Pro Tips and Variations

✔️ Room temperature ingredients – Ensure butter, eggs, and milk are at room temp for a smooth batter.
✔️ Don’t overmix – Overmixing can make the cupcakes dense instead of light and fluffy.
✔️ Make them mini – Use a mini cupcake pan for bite-sized treats (adjust bake time to 10–12 minutes).
✔️ Try different frostings – Swap buttercream for cream cheese frosting for a tangy twist.
✔️ Add mix-ins – Fold in chocolate chips, chopped nuts, or raisins for extra texture.

Serving Suggestions

• Pair with hot coffee or a pumpkin spice latte for the ultimate fall treat.
• Serve with a scoop of vanilla ice cream for a decadent dessert.
• Top with caramel drizzle for an extra layer of sweetness.

Storage & Reheating

Room Temperature:

• Store cupcakes in an airtight container for up to 2 days.

Refrigeration:

• If frosted, store in the fridge for up to 5 days.
• Let cupcakes come to room temperature before serving for the best texture.

Freezing:

• Unfrosted cupcakes can be frozen for up to 3 months.
• Thaw at room temperature before frosting and serving.

FAQs

❓ Can I make these ahead of time?
Yes! Bake the cupcakes a day in advance and store them unfrosted until ready to decorate.

❓ Can I use fresh pumpkin instead of canned?
Yes! Use 1 cup of homemade pumpkin puree, but ensure it’s well-drained to avoid excess moisture.

❓ What if I don’t have pumpkin pie spice?
You can make your own by mixing:

• 1 tsp cinnamon
• ½ tsp ginger
• ¼ tsp nutmeg
• ¼ tsp allspice or cloves

❓ Can I make these gluten-free?
Yes! Substitute all-purpose flour with a 1:1 gluten-free flour blend.

Conclusion

These Pumpkin Pie Cupcakes are the perfect fall dessert—moist, spiced, and topped with a luscious cinnamon buttercream frosting. Whether you’re baking for a special occasion or just craving a taste of autumn, this recipe is guaranteed to be a hit!

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