Pumpkin Pie Cupcakes with Cream Cheese Frosting

I know I can’t be the only person to buy canned pumpkin pie mix by mistake. You’ve done it, right?! I like to keep canned pumpkin on hand throughout the year for those cravings. I never pay much attention to the can when I pick them up so when I was cleaning my cabinets I found a can of Pumpkin Pie Mix.

pumpkin pie with cream

I didn’t want to make a pumpkin pie so I did some experimenting and I’m so glad I did. The results are delicious for sure. These cupcakes are like Pumpkin Pie without the crust, with a yummy frosting. I’m even considering making the same mistake and buying more pumpkin pie mix just for this recipe.

pumpkin pie cakes

If you’ve ever accidently bought pumpkin pie mix instead of a can of pumpkin don’t toss it. Try this recipe for Pumpkin Pie Cupcakes instead.

pumpkin pie with cream

Pumpkin Pie Cupcakes with Cream Cheese Frosting

Course Dessert
Cuisine American


  • Cupcakes
  • 1 can Pumpkin Pie Mix I use Libby's
  • 2 cups all purpose flour
  • 2 eggs
  • 1 1/3 cup vegetable oil
  • 4 tablespoons baking powder
  • 1 1/4 cup sugar
  • 1 Tablespoon each: Cinnamon Ground Cloves, Nutmeg, Allspice (or 2 tablespoons Pumpkin Pie Mix)
  • Frosting
  • 4 ounces 1 stick of unsalted butter, softened
  • 4 ounces cream cheese softened
  • 2 cups powdered sugar


  • Cupcakes
  • Preheat your oven to 350 degrees F. Lightly grease and flour muffin tins (or use liners)
  • Combine the first 5 ingredients and blend well
  • Beat in the sugar and spices
  • Fill the muffin tins 3/4 of the way full and bake for 30 minutes.
  • Frosting
  • While the cupcakes are baking prepare the frosting.
  • In the bowl of a stand mixer whip the butter and cream cheese with the paddle attachment. Gradually increase the speed until it is mixed thoroughly.
  • Carefully add in the powdered sugar while mixing at low speed. Increase the speed once the sugar is in and mix until fluffy.
  • Cool the cupcakes then pipe or spread the frosting on top.


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Alice - October 20, 2019

Make sure to combine flour (mix gently until you can’t see powder) into pumpkin mix, oil, egg, and baking powder mixture – don’t overwork the flour.
I’ll reduce the ground clove I use by half, and increase cinnamon or allspice to make up the difference next time.
My second batch came out better, with the recipe as is, when I reduced the time to 26 minutes.
Powdered sugar worked well for my lactose-sensitive family!

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