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RECIPE: Pumpkin Pie Cupcakes

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When I saw different versions of pumpkin pie cupcakes popping up on Pinterest...I decided to give them a try. I adapted my tried and true pumpkin pie recipe...and we enjoyed the results. They are like crustless mini-pumpkin pies.


  • 1 14 oz / 398ml can pumpkin purèe
  • 3/4 cup brown sugar, packed
  • 3 eggs
  • 1 teaspoon maple flavouring (optional)
  • 1 cup whole milk
  • 3/4 cup flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/4 teaspoon salt
  1. Preheat oven to 350°F.
  2. Line muffin cups with foil (not paper) liners or spray with cooking oil.
  3. In large bowl, combine pumpkin, brown sugar, eggs, maple flavouring and milk. Mix well.
  4. Combine flour, baking powder, baking soda, spices and salt...and add to pumpkin mixture.
  5. Beat until smooth.
  6. Fill each muffin cup about 3/4 full.
  7. Bake for 20 minutes.
  8. Cool completely in pan before removing.
  9. Chill.
  10. Top with slightly sweetened whipped cream before serving.

*The cupcakes rise while baking and sink in the center while cooling.

Yield: 12 large muffins.

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