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Pumpkin Pie Cupcakes Recipe
Pumpkin Pie Cupcakes Recipe photo by Taste of Home

Pumpkin Pie Cupcakes Recipe

Read Reviews (8)
4.78 8
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My family always asks for these cupcakes once fall starts. We just love the flavors of cinnamon and cloves—the shining starts in this dessert. —Melissa Story, Trego, Wisconsin
TOTAL TIME: Prep: 30 min. Bake: 15 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 30 min. Bake: 15 min. + cooling
MAKES: 24 servings


  • 1-3/4 cups fresh or canned pumpkin
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 1/2 cup unsweetened applesauce
  • 1/3 cup canola oil
  • 2 eggs
  • 2 egg whites
  • 2-2/3 cups King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 cup butter, softened
  • 1/4 cup shortening
  • 1-3/4 cups confectioners' sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/2 cup finely chopped walnuts

Nutritional Facts

1 cupcake equals 229 calories, 9 g fat (2 g saturated fat), 23 mg cholesterol, 212 mg sodium, 35 g carbohydrate, 1 g fiber, 3 g protein.


  1. 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 beat into pumpkin mixture until blended.
  2. Fill foil-lined muffin cups two-thirds full. Bake at 350° for 15-20 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.
  3. In a small bowl, beat butter and shortening until fluffy. Add the confectioners’ sugar, cinnamon and cloves; beat until smooth. Spread over cupcakes; sprinkle with walnuts. Yield: 2 dozen.
Originally published as Pumpkin Pie Cupcakes in Healthy Cooking October/November 2012, p18

Nutritional Facts

1 cupcake equals 229 calories, 9 g fat (2 g saturated fat), 23 mg cholesterol, 212 mg sodium, 35 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Pumpkin Pie Cupcakes(8)

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Reviewed Nov. 15, 2013

These cupcakes were delicious! They were so moist and flavorful. I have a pumpkin obsession around this time of year and would definitely make these again. The only issue that I had was that the cupcake stuck to the liner when trying to eat them-minor issue.

Reviewed Nov. 6, 2013

Very delicious! I had minor problems with the frosting, too. I added a bit more milk and super whipped it. Everyone loved them, and I will have to try the layer cake that another reviewer made.

Reviewed Oct. 14, 2013

Amazing! I made a two-layer cake and doubled the frosting. I sprinkled the top of the cake with chopped pecans.

Reviewed Sep. 29, 2013

I also had to add some milk to the frosting. The baking time was also off by 10 minutes. I had to bake them about 30 minutes. Other than that, they are very moist and delicious.

Reviewed Nov. 22, 2012

Indeed, milk added to the icing is a must. But I was surprised at the excellent pairing of icing and cupcake, and at how moist they were!

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