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Pumpkin Pie Cupcakes Recipe

Pumpkin Pie Cupcakes Recipe

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


  • 1-3/4 cups mashed cooked or canned pumpkin
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 1/2 cup unsweetened applesauce
  • 1/3 cup canola oil
  • 2 large eggs
  • 2 large egg whites
  • 2-2/3 cups 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


  • 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 in 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.

Nutritional Facts

1 cupcake: 229 calories, 9g fat (2g saturated fat), 23mg cholesterol, 212mg sodium, 35g carbohydrate (22g sugars, 1g fiber), 3g protein.

Reviews for Pumpkin Pie Cupcakes

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DDPLoeches User ID: 1536323 256046
Reviewed Oct. 28, 2016

"After reading everyone's comments about the sides sticking, I increased the flour to 3 and 1/2 cups. I also used 3 whole eggs. Because I'm taking them somewhere and don't want the plastic to stick, I decided to insert the nozzle into the cupcakes and fill them instead of frosting them. Not quite as pretty, but less messy. I skipped the nutmeg, and I only put cinnamon in the filling--and then I used the same filling for the Double chocolate Cupcakes recipe too. Yum!"

tammycookblogsbooks User ID: 7112115 246376
Reviewed Mar. 31, 2016

"These cupcakes are really good. The recipe makes 24 cupcakes but I made only 12. They turned out pretty big and I baked them for 10 minutes longer. For the buttercream icing I had to add some milk, which is not in the recipe, to get it the right consistency. I topped mine with mini chocolate chips instead of walnuts."

mkaskela User ID: 6061564 237631
Reviewed Nov. 18, 2015

"Wonderful, but double the frosting."

janeharness User ID: 2928567 118607
Reviewed Nov. 4, 2014

"These are fantastic! The only thing I would do is double the frosting recipe..I like more than a thin layer of frosting! Can't wait to share them."

meliss.beyer User ID: 7101887 197726
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."

jaspencer66 User ID: 6882441 186187
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."

Lizandjuan User ID: 716309 136818
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."

mjbeagles User ID: 6547836 212763
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."

dfausnacht User ID: 1896828 118606
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!"

lahowland User ID: 6966791 195978
Reviewed Nov. 21, 2012

"easy to make and tasted delicious! A hit at my office Thanksgiving lunch."

MMCross313 User ID: 1300710 119369
Reviewed Nov. 2, 2012

"I made these for school and got rave reviews from the teachers.  I did have some issues with the frosting too.  I never got it to be as creamy as I was expecting.  I added a little water which helped a little but the frosting was hard to get to stick to the cupcake.  It kept sticking to the knife and coming back up.  Still tasted good."

rellmac User ID: 3519421 118605
Reviewed Oct. 21, 2012

"This was actually one of the most delicious pumpkin cupcake recipes I've ever made. The only problem was with the frosting ingredients. When mixed as the directions state, there's nothing to hold the powdery substance together. Anytime I've made icing like this, I've always added milk so that's what I did until I got the consistency necessary. Without the milk, it's just dried crumbly powdered sugar even with the butter and shortening. Otherwise, it was simply amazing!"

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