Easy Pumpkin Pie Cupcakes (No Crust Needed!)

Craving the taste of homemade pumpkin pie without the hassle of a crust? These Easy Pumpkin Pie Cupcakes bring together all the creamy, spiced comfort of a classic pie in soft, single-serve portions. Each bite has that cozy blend of pumpkin, cinnamon, and vanilla that makes fall desserts so special. Perfect for Thanksgiving tables, holiday gatherings, or simple weeknight treats, they’re easy to make, smooth in texture, and beautifully flavorful. Best of all, they skip the crust completely, so cleanup is simple and fast. Serve chilled with a swirl of whipped cream or a scoop of vanilla ice cream for that perfect festive touch.

Why You’ll Love These Easy Pumpkin Pie Cupcakes

These Easy Pumpkin Pie Cupcakes are rich, creamy, and wonderfully simple. There’s no crust, no rolling, and no mess, which means anyone can make them with ease. The texture is soft and custard-like, blending the sweetness of pumpkin with warm spice in every bite. They’re great for portion control, store well in the fridge, and make dessert prep stress-free. Whether you serve them for a fall dinner or holiday party, they’ll always impress without extra effort.

Ingredients You’ll Need

For the Pumpkin Cupcakes

Pure pumpkin puree brings that earthy, sweet base and beautiful color. Sugar adds the perfect sweetness. Eggs create structure and richness. Vanilla extract deepens the flavor while evaporated milk gives the creamy custard texture. Flour provides lightness, pumpkin pie spice adds that cozy seasonal warmth, and a touch of salt balances everything. Baking powder and baking soda help the cupcakes set properly, and cornstarch keeps the texture smooth and firm.

For the Whipped Cream Topping

Heavy whipping cream forms soft, airy peaks for a fresh finish. Powdered sugar sweetens it lightly. Vanilla extract adds aroma, and a pinch of salt enhances the overall flavor.

Step-by-Step: How to Make Pumpkin Pie Cupcakes

Mix the Wet Ingredients

Combine pumpkin puree, sugar, eggs, vanilla, and evaporated milk in a mixing bowl. Stir until smooth and creamy.

Add the Dry Ingredients

Add flour, pumpkin pie spice, salt, baking powder, baking soda, and cornstarch. Blend until the batter is silky and fully combined.

Bake to Perfection

Spoon the batter into silicone muffin cups, filling each about three-quarters full. Set the cups on a baking sheet for stability. Bake at 350°F for about 30 minutes, until the centers are set but soft. Using silicone molds makes it easy to remove them after cooling.

Cool and Chill

Allow the cupcakes to cool completely at room temperature before refrigerating. This helps prevent condensation and keeps the custard texture intact. Chill for a few hours before serving for the best flavor.

Make the Whipped Cream Topping

Beat the heavy cream until soft peaks form. Add powdered sugar, vanilla, and salt, then continue beating until stiff peaks hold. Avoid overbeating so the cream stays light and fluffy. Spoon the whipped cream over cupcakes just before serving for the freshest taste.

Tips for the Best Results

Always bake in silicone molds since the batter tends to stick to metal or paper liners. Cool completely before refrigerating to keep them smooth. Bake only until the centers set for that perfect creamy texture. Store whipped cream separately and top cupcakes right before serving. These are best enjoyed with a fork to fully appreciate their custard-like softness.

Ingredient Substitutions & Variations

If you only have pumpkin pie mix, skip the extra spice since it’s already included. Vanilla ice cream makes a lovely alternative to whipped cream. Try adding a sprinkle of cinnamon or nutmeg on top, or drizzle caramel sauce for a sweet finish.

How to Store and Serve

Refrigerate cupcakes in an airtight container for up to three days. Keep whipped cream in a separate bowl. Serve chilled or allow them to come slightly to room temperature before enjoying. They taste even better after a day as the flavors blend beautifully.

FAQs About Pumpkin Pie Cupcakes

Other Recipes You May Enjoy

• rich and fudgy peppermint brownies
• easy pumpkin carrot cake dessert
• soft and chewy Christmas sugar cookie bars
• quick and easy pumpkin butter
• cinnamon rolls with apple pie filling
• soft and festive Italian Christmas cookies

Final Thoughts

These Easy Pumpkin Pie Cupcakes are a cozy twist on a classic dessert. They deliver everything you love about pumpkin pie in an easy, fuss-free form. Creamy, spiced, and irresistibly smooth, they’re perfect for fall gatherings or simple weeknight sweets. Try them once, and you’ll find yourself making them every season. For more sweet inspiration, check out my dessert boards on Pinterest.