Posted by on Oct 29, 2013 in | 4 Comments

Pumpkin Pie Cupcakes with Whipped Cream

These Pumpkin Pie Cupcakes have been floating around pinterest recently and they look so delicious I could hardly wait to give them a try.

For my first attempt I thought to make them healthier by using maple sugar instead of white and brown sugar and coconut milk instead of half and half.  I also used paper liners.  They were a bust.  The flavor was good but the texture was off and the cupcakes stuck bad to the paper liners.

Second attempt I followed the recipe precisely, but baked them for 18 minutes instead of 20 to guarantee a perfect custardy texture.

Impossible Pumpkin Pie Cupcakes with Whipped Cream

These taste just like pumpkin pie filling, but are sturdy enough to eat with your hands.  The batter is crazy easy to make too.

Don’t even think about skipping the whipped cream.  Fresh whipped cream.  It’s so bomb.  And if you whip the cream by hand, which is a monster arm workout, you extra earn your cupcakes.

These are going on my ‘do not make again anytime soon list’ because I can’t stop eating them.  If you love pumpkin pie and are tired of waiting until Thanksgiving these cupcakes are the perfect way to get your fix.

Pumpkin Pie Cupcakes with Whipped Cream

Impossible Pumpkin Pie Cupcakes
Recipe From Baking Bites

2/3 cup all purpose flour

1/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

2 tsp pumpkin pie spice

1 15-oz can pumpkin puree

1/2 cup sugar

1/4 cup brown sugar

2 large eggs

1 tsp vanilla extract

3/4 cup half and half

1 cup heavy cream

2 tablespoons sugar

1 teaspoon vanilla extract

Preheat the oven to 350F. Grease the muffin tin with oil.  (Do not use paper liners or the cupcakes will stick)

In a medium bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice.

In a large bowl, whisk together pumpkin puree, sugar, brown sugar, eggs, vanilla and half and half until well combined. Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth.

Fill each muffin cup with approximately 1/3 cup of batter.

Bake for 18 minutes. Cool cupcakes in pan for 20 minutes. They will sink as they cool.  Cool on a rack an additional 20 minutes then chill.  Before serving whip the cream to soft peaks with sugar and vanilla.  Top the cakes with the whipped cream and a sprinkle of pumpkin pie spice.

Pumpkin Pie Cupcakes with Whipped Cream


  1. Vera Zecevic – Cupcakes Garden
    December 2, 2013

    I’ve featured this recipe on my blog, hoping that you don’t mind, but if you do, please contact me and I’ll remove it. All the best.

    • Jessie
      December 16, 2013

      No problem. Thanks for letting me know! Hope you enjoy the recipe.

  2. Leigh Anne
    April 19, 2014

    I was planning to make the impossible pumpkin pie, but then saw this cupcake recipe. It’s ALMOST the same, except the other recipe has eggs….
    Any advice on whether adding the eggs would be a bad choice?

    • Leigh Anne
      April 19, 2014

      …..sorry I would delete that last comment if I could….I see now your recipe DOES have the eggs…..


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