• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Restless Chipotle

  • About
  • Recipes
  • Meal Plan
    • Meal Plan Help
  • Newsletter
  • Video
menu icon
go to homepage
  • About
  • Recipes
  • Meal Plan
    • Meal Plan Help
  • Newsletter
  • Video
subscribe
search icon
Homepage link
  • About
  • Recipes
  • Meal Plan
    • Meal Plan Help
  • Newsletter
  • Video
Γ—
Home Β» Recipes Β» Fall Dishes

Pumpkin Pie Cupcakes

Published: Sep 22, 2011 Last Updated: Aug 21, 2023 by Marye 795 words. | About 4 minutes to read this article.

: Tender cupcake with the flavor of pumpkin pie
Jump to Recipe

When it starts cooling down I want spicy aromas and flavors coming out of my kitchen. These cupcakes are a little time more time consuming than your basic vanilla or chocolate but I think you will agree, after one bite, that they are just SO worth it!

pumpkin cupcake

The pumpkin cupcake is spicy and the pumpkin flavor is strong because you are going to roast the pumpkin before you use it. It is filled with a rich cream cheese filling, swirled with a creamy brown sugar frosting and then topped with a sprinkle of crunchy pie crust bits that have been sugar glazed.

cupcake

Whatever you are looking for it is all here.

When I was making these I wasn't thinking and made them HUGE. You can easily get 24 cupcakes out of this recipe, although I made just 12. I think they are probably too rich for the average person to eat a whole one but my kids have been in training since birth to consume disgustingly rich, sweet desserts in massive quantities. Don't try this at home.

pumpkin cupcake

I know someone is going to ask if the pumpkin MUST be roasted and the answer is, of course, no. However, you will be missing out on an explosion of flavor and I don't want any grumbling about how they are not that flavorful. Change or adjust the recipe and you are on your own.

As the pumpkin roasts it caramelizes and reduces. Measure it out at the end, you should have 1 ΒΎ cups. If you used canned pumpkin you will need about 2 -3 tablespoons of cream to bring it back up to 1 ΒΎ cups.

This recipe calls for oil because it adds moistness without flavor. Use any mild oil you want - walnut would totally rock... I used peanut oil.

pumpkin cupcakes

The cayenne pepper adds a pop of heat that I like. You don't have to use it but - hey, what the heck ... Try it once. If you don't like it you can leave it out the next time.

Be sure and cool the cupcakes completely before hollowing them out or they will totally crumble. Leave at least ΒΌ inch of cake on the bottom or the filling will squirt out when you bite into it.

cupcakes

I looked and looked for a filling recipe to base mine off of and finally found one..a perfect one...

cookbook

....Right in my own cookbook...LOL!

You will definitely want to chill this frosting for awhile before frosting your cakes. Keep these refrigerated until about 15-20 minutes before serving. Store any leftovers (as IF!) in the fridge.

πŸ“– Recipe

pumpkin cupcake
4 from 2 votes

Pumpkin Pie Cupcakes

Print Save Saved!
Prevent your screen from going dark
: Tender cupcake with the flavor of pumpkin pie
Prep Time: 1 hour hour
Cook Time: 20 minutes minutes
Servings:12
Calories:
Author:Marye Audet-White
As an Amazon Associate I earn from qualifying purchases.

Ingredients

Cupcake Ingredients

  • 1 cup sugar
  • 1 cup light brown sugar
  • ΒΎ cup oil
  • 1 can, (15 ounces) solid-pack pumpkin
  • about ΒΌ cup heavy cream
  • 4 eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • Β½ teaspoon cloves
  • Β½ teaspoon ginger
  • ΒΌ teaspooon nutmeg
  • ΒΌ teaspoon cayenne pepper

Pastry Crust Topping Ingredients

  • 1 cup flour
  • Β½ teaspoon salt
  • ΒΌ c unsalted butter

Filling Ingredients

  • 8 oz cream cheese, , room temp
  • 8 oz unsalted butter, , room temp
  • 1 teaspoon vanilla
  • 1 teaspoon maple flavor
  • 2 c confectioners sugar

Frosting Ingredients

  • 8 oz cream cheese, , room temp
  • Β½ cup unsalted butter room temp
  • Β½ cup light brown sugar
  • 1 Β½ cups powdered sugar
  • pinch of salt
  • 1 teaspoon vanilla
  • 1 teaspoon maple
  • 1 teaspoon lemon juice
  • β…› cup organic or non-GMO cornstarch

I earn a commission from Instacart from qualifying purchases.

Instructions

  • Roast the pumpkin under a broiler set on high -stir often and keep watch until it has reduced and is a darker color.
  • Cool completely
  • Measure pumpkin -you should have 1 ΒΎ cups,if not, add heavy cream to make 1 ΒΎ cups cream and pumpkin
  • Mix eggs, sugars, and oil into pumpkin/cream mixture
  • Mix dry ingredients
  • Add the dry ingredients to the wet and mix well
  • Preheat oven to 350F and bake for 15-20 minutes or until a cake tester comes out clean
  • Let cool completely
  • Meanwhile mix the 1 cup of flour with the salt
  • Work in the butter until crumbly
  • Add enough ice water to make a stiff dough
  • Roll out and brush with melted butter and then sprinkle with sugar
  • Bake at 400 about 10 minutes or until golden and crispy
  • Mix cream cheese and butter in a mixer until well blended
  • Add vanilla and maple
  • Beat in confectioners until creamy and fluffy
  • Hollow out the middles of the cupcakes but don't go all the way through the bottom
  • Fill a frosting bag with the filling and squeeze the filling into each cupcake
  • Chill for 30 minutes
  • Beat the 8 oz cream cheese and the Β½ cup of butter together until creamy
  • Add the brown sugar, cornstarch, salt, lemon and flavorings
  • Beat until creamy
  • Chill for 30 -40 minutes or until it is a good consistency for frosting
  • Frost cupcakes and then sprinkle broken pastry over the top
  • Refrigerate until about 30 minutes before serving

Notes

These are BIG cupcakes - you can cut the calories in half by making 24 rather than 12
You'll find more helpful tips and variations in the body of the post.

Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.

Sign up for the emails and never miss another recipe!!

    We'll never share your email or send you spam. Pinkie swear.

    More Favorite Fall Dishes

    • Closeup of whiskey brown butter sauce being poured over a slice of apple cake.
      Irish Apple Cake with Whiskey Brown Butter Sauce
    • Close up of a finished loaf of pan de muerto.
      Mexican Day of the Dead Bread (Pan de Muerto)
    • Closeup of squares of gingerbread on a cake plate.
      Old-Fashioned Gingerbread (Cake)
    • Closeup of hands pouring pumpkin pie filling into a pie crust.
      Pumpkin Puree vs Pumpkin Pie Filling

    Love it? Share it!

    • Facebook
    • Twitter

    About Marye

    With a 40 year focus on the importance of family and a passion for southern comfort food, Marye Audet-White is an expert in melding the two together effortlessly. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Love it? Give it 5 stars!




    1. Carol Fox

      September 21, 2023 at 10:48 pm

      I wait for your posting every morning when they come I sit with a coffee and read I am one of those who reads cookbooks before I go to bed Thank you for making my day you&your family our in my prayers every night God bless keep up the great work Carol from Alberta Canada

      Reply

    Primary Sidebar

    Marye Audet-White, founder of Restless Chipotle Media

    Hey Y'all, I'm Marye.

    NY Times bestselling author. 10 cookbooks. Mom of 8 kids. Homeschooling mom for 22 years. Addicted to Hallmark Christmas Movies.

    More about me β†’

    πŸŽƒ Pumpkin Spice

    • A stack of pumpkin bars on a plate showing the layers of spice cake and pumpkin.
      Pumpkin Gooey Bars
    • A close up of a square of the bread pudding showing the texture.
      Caramel Pecan Pumpkin Bread Pudding
    • Baked pumpkin scones glazed with icing.
      Classic Pumpkin Scones
    • A serving of pumpkin cake with a bite taken out of it.
      Pumpkin Spice Cake
    • Closeup view of the whole top of the pie for the feature image.
      Old Fashioned Pumpkin Pie
    • Slice of pumpkin cheesecake covered with caramel sauce and sprinkled with pecans.
      Pumpkin Cheesecake

    Get 14 Days FREE

    Clickable image of the meal planning app.

    πŸ‘‘ Reader Favorites

    • Square overhead of chicken for feature image.
      Crockpot Angel Chicken
    • Close up of the sauce showing the creamy texture.
      Copycat Red Robin Campfire Sauce Recipe
    • Wooden spatula removing fried potatoes out of iron skillet.
      How to Make Crispy Fried Potatoes
    • Blue cocktail with a red and white straw.
      Sex in the Driveway: Bright Blue Cocktail
    • A sliced loaf of english muffin bread.
      English Muffin Bread Recipe
    • Two finished loaves of Amish white bread cooling on a table.
      No-Fail Amish White Bread

    πŸ₯£ Best Soups for Fall

    12 Best Fall Soup Recipes

    Footer

    ^ back to top

    About

    • About Marye Audet-White
    • Privacy Policy
    • Terms & Conditions
    • Accessibility Policy
    • Become a Sponsor
    • Contact
    MaryeAudet Whiteandherchildren Dec

    Featured In:

    Places Restless Chipotle has been featured

    Copyright Β©2006 - 2023 Restless Chipotle Media, LLC