Traditional Pumpkin Pie Cupcakes

Traditional Pumpkin Pie Cupcakes


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Pumpkin pie is a family favorite, but now it's time to mix it up a bit--serve your pie in cupcake form! This amazing recipe calls for cupcakes stuffed with pumpkin filling and requires no crust.

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Time needed

15 min preparation + 35 min cooking

Serving Size / Yield

24 servings


  • 1 3/4 C. canned pumpkin
  • 3/4 C. sugar
  • 3/4 C. packed brown sugar
  • 1/2 C. unsweetened applesauce
  • 1/3 C. canola oil
  • 2 large eggs
  • 2 large egg whites
  • 2 2/3 C. all-purpose flour
  • 2 tsp. baking powder
  • 2 tsp. ground cinnamon
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground cloves
  • 1 container buttercream frosting

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In a large bowl, beat the pumpkin, sugars, applesauce, oil, eggs, and egg whites until well blended. Combine the flour, baking powder, cinnamon, baking soda, salt, nutmeg, and cloves, gradually beating into pumpkin mixture until blended.
Fill foil-lined muffin cups two-thirds full. Bake at 350 degrees for about 20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost with buttercream frosting and serve.

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