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What’s better than traditional pumpkin pie? Adorable pumpkin pie cupcakes!
These little treats combine everything you love about creamy pumpkin pie with the grab-and-go convenience of a cupcake. Perfect for fall gatherings or Thanksgiving dessert tables, they give you all those cozy autumn flavors in just a few bites. And trust me – once people spot these mini pumpkin delights, they won’t last long at all.
Ingredient Substitutions
For pumpkin puree, butternut squash or sweet potato puree can be used as alternatives. These options provide similar texture and sweetness while offering comparable nutritional benefits. Adjust spices slightly to match the pumpkin flavor profile.
Buttermilk can be replaced with a mixture of regular milk and lemon juice or vinegar. Combine 1/2 cup milk with 1/2 tablespoon of acid and let it sit for 5 minutes before using. This substitution maintains the tangy flavor and leavening properties of buttermilk.
All-purpose flour can be substituted with whole wheat pastry flour or a gluten-free flour blend for those with dietary restrictions. When using gluten-free flour, add 1/4 teaspoon of xanthan gum per cup of flour to improve texture. Adjust liquid content slightly if needed, as these alternatives may absorb moisture differently.
| Preparation Time | 30-45 minutes |
| Cooking Time | 18-20 minutes |
| Total Time | 48-65 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2800-3200
- Protein: 30-40 g
- Fat: 180-200 g
- Carbohydrates: 350-400 g
Ingredients
- 1 cup warm milk
- 1/4 cup granulated sugar
- Pinch of salt
- Dash of vanilla
- 1 1/2 tablespoons cornstarch
- 1 egg yolk
- 1/2 cup buttermilk
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon orange blossom water (optional)
- 2 cups all-purpose flour
- 1 1/2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1/2 cup unsalted butter (room temperature)
- 1 1/3 cups brown sugar
- 2 eggs
- 3/4 cup pumpkin puree
- 1 cup unsalted butter (room temperature)
- 15 ounces powdered sugar
- Drizzle of vanilla
- Bourbon or whiskey (optional)
Step 1: Prepare the Vanilla Pudding
To start, make the vanilla pudding.
In a pot, combine 1 cup of warm milk, 1/4 cup of granulated sugar, a pinch of salt, a dash of vanilla, 1 1/2 tablespoons of cornstarch, and 1 egg yolk.
Whisk the ingredients together until the mixture is smooth and well-combined.
Place the pot on medium heat and continue whisking until the mixture thickens and bubbles.
Once thickened, remove from heat and transfer the pudding to a small bowl to cool.
If desired, stir in a tablespoon of bourbon or whiskey for added flavor.
Step 2: Prepare the Cupcake Batter
For the cupcake batter, start by mixing the wet ingredients in a glass: 1/2 cup of buttermilk (or whole milk mixed with 1 tablespoon of lemon juice or vinegar), 1/4 cup of sour cream, 1 teaspoon of vanilla extract, and 1 teaspoon of orange blossom water (optional).
Whisk them together and set aside.
In a large bowl, sift together 2 cups of all-purpose flour, 1 1/2 teaspoons of cinnamon, 1 teaspoon of ground ginger, 1/4 teaspoon of allspice, and 1/4 teaspoon of nutmeg.
Whisk the dry ingredients to combine thoroughly.
Step 3: Combine the Butter and Sugars
In a standing mixer, cream together 1/2 cup (1 stick) of unsalted butter at room temperature and 1 1/3 cups of brown sugar until the mixture becomes light and fluffy.
Scrape down the sides of the bowl as needed.
Add 2 eggs to the creamed mixture, one at a time, making sure each is fully incorporated before adding the next.
Step 4: Finalize the Batter and Bake
Gradually add the flour mixture and the buttermilk mixture to the standing mixer in alternating batches, beginning and ending with the flour mixture.
Mix until just combined.
Stir in 3/4 cup of pumpkin puree until the batter is fully incorporated.
Line a cupcake pan with cupcake liners and use an ice cream scoop to fill each liner with batter.
Bake the cupcakes at 350°F (175°C) for 18 to 20 minutes, or until the centers are set.
Allow the cupcakes to cool completely before filling and frosting.
Step 5: Prepare the Vanilla Buttercream
While the cupcakes are baking, prepare the vanilla buttercream.
In a standing mixer, cream 1 cup of unsalted butter at room temperature along with a pinch of salt.
Mix on medium-low speed until smooth.
Gradually add 15 ounces of powdered sugar along with a drizzle of vanilla extract, mixing until the buttercream is light and fluffy.
Reserve a portion of the buttercream for the pumpkin stems and color the rest orange for the decoration.
Step 6: Assemble and Decorate Cupcakes
Once the cupcakes have cooled, fill a piping bag with the cooled vanilla pudding.
Core the cupcakes and fill each one with the pudding.
Frost the tops of the cupcakes with the vanilla buttercream, spreading it out to create a flat disc shape.
Next, pipe the orange buttercream in a pumpkin shape on top of the frosted cupcakes.
Add a small stem with the reserved brown buttercream.
Your pumpkin spice cupcakes filled with creamy vanilla pudding are ready to enjoy!
