Ready to fall in love with pumpkin pie all over again? These pumpkin pie cupcakes are your ticket to autumnal bliss, combining the creamy, spiced goodness of pumpkin pie with the fun, portable format of cupcakes. Perfect for parties, potlucks, or just because!
Why This Recipe Works
- Combines the beloved flavors of pumpkin pie with the convenience of cupcakes.
- Uses simple, pantry-staple ingredients for ease and accessibility.
- Features a creamy, no-bake filling that saves time and oven space.
- Decorated with whipped cream and a sprinkle of cinnamon for that classic pumpkin pie look.
- Perfect for making ahead, as they taste even better the next day.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 1 can (15 oz) pumpkin puree
- 1 package (8 oz) cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1 cup heavy whipping cream
- 2 tbsp granulated sugar
- Cinnamon for sprinkling
Equipment Needed
- Muffin tin
- Cupcake liners
- Mixing bowls
- Electric mixer
- Spatula
- Piping bag (optional)
Instructions
Step 1: Prepare the Crust
Start by mixing the graham cracker crumbs with melted butter until the mixture resembles wet sand. Press about two tablespoons of this mixture into the bottom of each cupcake liner, using the back of a spoon to compact it firmly. This crust will set in the fridge, so no baking is required here. Tip: For an extra crisp crust, you can toast the graham cracker crumbs in a dry pan for a few minutes before mixing with butter.
Step 2: Make the Pumpkin Filling
In a large bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice, and beat until everything is well combined and creamy. This filling is what gives these cupcakes their signature pumpkin pie flavor. Tip: For a smoother filling, ensure the cream cheese is at room temperature before starting.
Step 3: Whip the Cream
In another bowl, whip the heavy cream and granulated sugar until stiff peaks form. This will be used both to lighten the pumpkin filling and as a topping. Gently fold half of the whipped cream into the pumpkin mixture to create a lighter, fluffier filling. Reserve the rest for decorating the tops of the cupcakes.
Step 4: Assemble the Cupcakes
Spoon or pipe the pumpkin filling over the graham cracker crust in each liner, filling almost to the top. Then, using a piping bag or a spoon, add a dollop of the reserved whipped cream to each cupcake. Sprinkle lightly with cinnamon for that classic pumpkin pie finish. Tip: For a more decorative touch, use a star tip to pipe the whipped cream.
Step 5: Chill and Serve
Refrigerate the cupcakes for at least 4 hours, or overnight, to allow the crust to set and the flavors to meld. Serve chilled, and watch as these little bites of heaven disappear in no time!
Tips and Tricks
For those looking to elevate their pumpkin pie cupcakes even further, consider these advanced tips. First, toasting your own pumpkin seeds and using them as a garnish adds a delightful crunch and visual appeal. Second, incorporating a layer of chocolate ganache between the crust and the pumpkin filling can introduce a rich, decadent twist. Lastly, for a boozy version, a tablespoon of rum or bourbon mixed into the pumpkin filling can add depth and warmth to the flavor profile.
Recipe Variations
- Swap the graham cracker crust for a ginger snap or vanilla wafer crust for a different flavor base.
- Add a layer of cheesecake beneath the pumpkin filling for a pumpkin cheesecake cupcake hybrid.
- Incorporate mini chocolate chips into the pumpkin filling for a chocolatey surprise.
- Top with caramel drizzle and a pinch of sea salt for a sweet and salty contrast.
- Use coconut whipped cream for a dairy-free topping option.
Frequently Asked Questions
Can I make these cupcakes ahead of time?
Absolutely! These cupcakes actually taste better after chilling overnight, making them a perfect make-ahead dessert for gatherings. Just add the whipped cream topping and cinnamon sprinkle right before serving to keep it fresh and fluffy.
Can I freeze pumpkin pie cupcakes?
Yes, you can freeze them without the whipped cream topping for up to a month. Thaw in the refrigerator overnight, then add the whipped cream and cinnamon before serving.
How can I make this recipe dairy-free?
For a dairy-free version, use coconut oil instead of butter in the crust, dairy-free cream cheese, and coconut whipped cream. Ensure all other ingredients are dairy-free as well.
Summary
These pumpkin pie cupcakes are a delightful twist on the classic dessert, offering all the flavors you love in a fun, bite-sized form. Perfect for any fall occasion, they’re sure to be a hit with both kids and adults alike.