5 from 3 votes

Pumpkin Pie Cupcakes

Insanely delicious pumpkin cupcakes with luscious homemade pumpkin spice buttercream frosting are put together to craft these incredible Pumpkin Pie Cupcakes

Pumpkin Pie Cupcakes - Tastes like a piece of pumpkin pie, but in a cupcake form! It even has a pie crust at the bottom and sweet pumpkin pie filling inside.


If you’ve been in a baking mood, you may have found yourself in my cupcake part of the internet. I’ve been baking up a storm and my newest obsession- Coconut Cream Pie Cupcakes, anyone? Trust me, they’re so good. 

The final result of this pumpkin pie cupcake creation is perfection. I love the flaky, sweet crust followed by the mouthwatering pumpkin cupcake. The pie filling inside is a nice sweet surprise. And the buttercream frosting?

It’s that final touch that makes these cupcakes a complete hit. They were gobbled up by my brood and my cousin’s family in less than a day! She couldn’t believe how quickly everyone ate them.

Why You’ll Love This Cupcake Recipe

  • It’s like pumpkin pie in a cupcake form
  • The homemade frosting is incredible
  • Easy to scale your recipe to make even more cupcakes
  • Loved by kids and adults
Pumpkin Pie Cupcakes - Tastes like a piece of pumpkin pie, but in a cupcake form! It even has a pie crust at the bottom and sweet pumpkin pie filling inside.

Ingredients Needed

Pie Crust

  • Refrigerated pie crust
  • Milk
  • Sugar

Pumpkin Cupcakes

  • Flour
  • Baking powder
  • Baking soda
  • Salt
  • Milk
  • Vanilla extract
  • Unsalted butter
  • Sugar
  • Eggs
  • Pumpkin puree
  • Pumpkin pie spice

Filling

  • Pumpkin pie filling

Pumpkin Spice Buttercream

  • Unsalted butter
  • Powdered sugar
  • Vanilla extract
  • Pumpkin pie spice
  • Salt
Pumpkin Pie Cupcakes - Tastes like a piece of pumpkin pie, but in a cupcake form! It even has a pie crust at the bottom and sweet pumpkin pie filling inside.

How To Make Pumpkin Pie Cupcakes

Pumpkin Crust

  • Step One: Preheat oven to 400F. Using a small glass with an opening about the same size of the bottom of a cupcake, cut the dough into 24 circles.
  • Step Two: Brush both sides of pie crust with milk and place on a greased baking sheet. Sprinkle with sugar.
  • Step Three: Bake for 5 to 6 minutes or until they are just starting to cook. They are being parbaked so they aren’t supposed to bake completely. Place on a cooling rack.

Pumpkin Cupcakes

  • Step Four: Preheat oven to 350F. Line a muffin tin with cupcake liners and set aside.
  • Step Five: In a large bowl, stir together flour, baking powder, baking soda, pumpkin pie spice and salt. Set aside.
  • Step Six: In a mixing bowl, beat butter and sugar on low speed for about a minute until smooth and creamy. Add eggs one at time and continue to mix on low. Add in milk, pumpkin puree and vanilla extract and mix to combine.
  • Step Seven: Add the dry ingredients in three parts while mixing on low speed.
  • Step Eight: Place a pie crust round at the bottom of each cupcake liner. Fill with pumpkin cupcake batter about 3/4 full. Bake for 25 to 27 minutes or until a toothpick inserted in the centre of a cupcake comes outs clean. Cool in pan for 5 minutes and then move to a cooling rack to cool completely.

Pumpkin Spice Buttercream

  • Step Nine: Beat butter on low speed with a mixer. Slowly increase the speed to medium. Add sugar, one cup at a time, on low speed. Add vanilla extract, pumpkin pie spice and salt. Beat on low until combined.
  • Step Ten: Increase the speed to medium high and beat for about 3 to 5 minutes, until it’s whipped, fluffy and creamy.

Assembly

  • Step Eleven: Using an apple corer or paring knife, cut a circle out for the pumpkin pie filling in the center of each cupcake. Be careful to not go too far down or you’ll cut into the pie crust at the bottom. Save the cupcake piece you removed for step 3.
  • Step Twelve: Fill cupcakes with pumpkin pie filling with a small spoon.
  • Step Thirteen: Place the small cupcake piece you removed to close the top of the cupcake. You may need to break it in half to fit.
  • Step Fourteen: Using an icing bag and tip of choice, frost the cupcakes. Sprinkle with pumpkin pie spice, if desired.
Pumpkin Pie Cupcakes - Tastes like a piece of pumpkin pie, but in a cupcake form! It even has a pie crust at the bottom and sweet pumpkin pie filling inside.

Helpful Kitchen Equipment Needed

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    What to Serve with Cheesecake

    These cupcakes are perfect desserts to enjoy by themselves or with other pumpkin treats 

    Helpful Tips and Tricks

    I used refrigerated pie dough to make the crust to give it more of an authentic pumpkin pie vibe. It’s nestled in the cupcake at the very bottom. It is a wonderful surprise. 

    Recipe Variations and Substitutions

    • Even though there are a few extra steps to making these cupcakes, it’s still worth the effort. Plus, I used a few shortcuts by using the prepared pie crust dough and pumpkin pie filling. If you make your own, feel free to use that.
    • If you don’t want to make your own buttercream, you can use store bought buttercream and add the pumpkin spice to it and stir it up until well mixed. You can also trade out the pumpkin spice for a different flavor of frosting for these Pumpkin Pie Cupcakes. 

    Leftover Storage

    Leftover cupcakes can be stored in an airtight container in the fridge for up to 4-5 days. The refrigerator may dry out the cupcakes, but with the perishable ingredients in the frosting, it needs to be refrigerated.

    Can I Freeze This?

    Yup, you can freeze these cupcakes. We recommend storing the frosting separately from the cupcakes if you can. 

    The frosting may change texture once it has been frozen and thawed, so it may be better to just freeze the cupcakes and then make a fresh batch of pumpkin spice frosting when you thaw them out. 

    Try flash freezing the cupcakes, so once they’re cool, then place them on a baking sheet and freeze them before putting them in a container together to freeze for up to 3 months. If you just toss them all in a container, they may end up freezing together and will become difficult to separate and thaw later. 

    Remove frozen cupcakes from the freezer and let thaw in the refrigerator overnight. Then make a new batch of frosting, frost the cupcakes and enjoy them again. 

    Pumpkin Pie Cupcakes - Tastes like a piece of pumpkin pie, but in a cupcake form! It even has a pie crust at the bottom and sweet pumpkin pie filling inside.

    How do you fill the cupcakes? 

    The cupcake itself is pumpkin flavored and I filled the cupcakes with pumpkin pie filling. 

    To make the holes in the cupcakes, I recommend using apple corer to take out the “plug” or the center of the cupcake. 

    Be very careful when removing it so you don’t push it out all the way or you’ll hit the pie crust on the bottom. Slow and steady works best. 

    How do I make pumpkin spice?

    The frosting is a pumpkin spice buttercream. I made my own Pumpkin Pie Spice last year so that’s what I’m using in all my pumpkin flavoured recipes this year. 

    You can buy it at the store in the spice aisle if you don’t want to make your own. It’s super easy though and will last you a long time!

    More Cupcake Recipes

    Want some easy cupcake recipes to try when you’re on a baking spree? Here you go: 

    Follow me on Instagram @simplystacieblog, Facebook at Simply Stacie, TikTok @simplystacierecipes or Pinterest at @simplystacie and let me know how you liked this recipe and my other recipes.

    If you make the recipe, rate it on the recipe card below and tag me on Instagram and use #simplystacie. I like sharing the photos on my Instagram stories!

    5 from 3 votes

    Pumpkin Pie Cupcakes

    Created by Stacie Vaughan
    Servings 24
    Prep Time 20 minutes
    Cook Time 30 minutes
    Total Time 50 minutes
    Tastes like a piece of pumpkin pie, but in a cupcake form! It even has a pie crust at the bottom and sweet pumpkin pie filling inside.

    Ingredients
     
     

    Pie Crust

    • 1 package refrigerated pie crust
    • 2 tbsp milk
    • 2 tbsp sugar

    Pumpkin Cupcakes

    • 3 ½ cups all-purpose flour
    • 1 ¾ tsp baking powder
    • 1 tsp baking soda
    • ½ tsp salt
    • 1 cup milk
    • 1 tbsp vanilla extract
    • ½ cup plus 6 tbsp unsalted butter softened
    • 1 ½ cups sugar
    • 3 large eggs
    • 1 ½ cups pumpkin puree
    • 2 tsp pumpkin pie spice

    Filling

    • 1 ½ cups pumpkin pie filling

    Pumpkin Spice Buttercream

    • 1 ½ cups unsalted butter softened
    • 3 cups powdered sugar
    • 1 tsp vanilla extract
    • 1 tsp pumpkin pie spice
    • pinch salt

    Instructions

    Pie Crust

    • Preheat oven to 400°F. Using a small glass with an opening about the same size of the bottom of a cupcake, cut the dough into 24 circles.
    • Brush both sides of pie crust with milk and place on a greased baking sheet. Sprinkle with sugar.
    • Bake for 5 to 6 minutes or until they are just starting to cook. They are being parbaked so they aren’t supposed to bake completely. Place on a cooling rack.

    Pumpkin Cupcakes

    • Preheat oven to 350°F. Line a muffin tin with cupcake liners and set aside.
    • In a large bowl, stir together flour, baking powder, baking soda, pumpkin pie spice and salt. Set aside.
    • In a mixing bowl, beat butter and sugar on low speed for about a minute until smooth and creamy. Add eggs one at time and continue to mix on low. Add in milk, pumpkin puree and vanilla extract and mix to combine.
    • Add the dry ingredients in three parts while mixing on low speed.
    • Place a pie crust round at the bottom of each cupcake liner. Fill with pumpkin cupcake batter about ¾ full. Bake for 25 to 27 minutes or until a toothpick inserted in the center of a cupcake comes outs clean. Cool in pan for 5 minutes and then move to a cooling rack to cool completely.

    Pumpkin Spice Buttercream

    • Beat butter on low speed with a mixer. Slowly increase the speed to medium. Add sugar, one cup at a time, on low speed. Add vanilla extract, pumpkin pie spice and salt. Beat on low until combined.
    • Increase the speed to medium high and beat for about 3 to 5 minutes, until it’s whipped, fluffy and creamy.

    Assembly

    • Using an apple corer or paring knife, cut a circle out for the pumpkin pie filling in the centre of each cupcake. Be careful to not go too far down or you’ll cut into the pie crust at the bottom. Save the cupcake piece you removed for step 3.
    • Fill cupcakes with pumpkin pie filling with a small spoon.
    • Place the small cupcake piece you removed to close the top of the cupcake. You may need to break it in half to fit.
    • Using an icing bag and tip of choice, frost the cupcakes. Sprinkle with pumpkin pie spice, if desired.

    Nutrition

    Serving: 1g | Calories: 373kcal | Carbohydrates: 51g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Cholesterol: 62mg | Sodium: 315mg | Fiber: 3g | Sugar: 28g

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

    Course Desserts
    Cuisine American
    Keyword Pumpkin Pie Cupcakes

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    22 Comments

    1. Oh, they look so delicious. I will try them.

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