Hi! I'm April. I love my hubbs, my babes and my life. You can find me here or over on my website, A DAY IN APRIL .

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Pumpkin Pie Cupcakes

If you’re a pumpkin pie lover and just can’t get enough of the filling…this cupcake is for you.  It’s moist, creamy pumpkin pie goodness and so easy to make.  No worrying about crust, conveniently packaged in individual wrappers-these are perfect for any holiday party you’re attending this autumn.

Pumpkin Pie Cupcakes

Pumpkin Pie Cupcakes



15 oz Pumpkin Puree

3/4 cup Sugar

2 large Eggs

1 tsp Vanilla

3/4 cup Evaporated Milk

2/3 cup Flour

2 tsp Pumpkin Pie Spice

1/4 tsp Salt

1/2 tsp baking soda

1/2 tsp baking powder

Whipped Cream

Pumpkin Pie Cupcakes


  1. Line 12-muffin tin with cupcake liners.
  2. Preheat oven to 350° F.
  3. Whisk together pumpkin puree, sugar, eggs, vanilla and evaporated milk until well combined.
  4. Whisk in  remaining dry ingredients until batter is smooth.
  5. Fill muffin cups to 3/4 full (about 1/3 cup batter each).
  6. Bake for 20 minutes and allow to cool in pan for 20 minutes.
  7. Remove from pan and refrigerate for 30 minutes before serving.
  8. Garnish with whipped cream and pumpkin pie spice and enjoy!

Pumpkin Pie Cupcakes

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Comments (3)

  1. Pingback: Double Chocolate Red Velvet Lazy Cookie Cake - TodaysMama

  2. Pauline 10/06/2016 at 10:04 pm

    I was wondering would we be able to use the Libby’s pumpkin pie mix instead of puree

    • April Davis 10/25/2016 at 10:48 am

      I wouldn’t because the pie mix has additional ingredients already in it so I can’t guarantee how it would turn out…