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
Recipe Type: Dessert
Cuisine: American
Author: Amber
  • [b]Cupcakes[/b]
  • 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)
  • [b]Frosting[/b]
  • 4 ounces (1 stick) of unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 2 cups powdered sugar
  1. [b]Cupcakes[/b]
  2. Preheat your oven to 350 degrees F. Lightly grease and flour muffin tins (or use liners)
  3. Combine the first 5 ingredients and blend well
  4. Beat in the sugar and spices
  5. Fill the muffin tins 3/4 of the way full and bake for 30 minutes.
  6. [b]Frosting[/b]
  7. While the cupcakes are baking prepare the frosting.
  8. 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.
  9. Carefully add in the powdered sugar while mixing at low speed. Increase the speed once the sugar is in and mix until fluffy.
  10. Cool the cupcakes then pipe or spread the frosting on top.


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Jennifer @ The Quirky Momma - September 16, 2013

I found two large cans of pumpkin in my pantry the other day. I ended up making pumpkin muffins and tonight, I’m making pumpkin curry soup–one of my favorites for fall.

eleni - September 16, 2013

I love anything with Cream Cheese Frosting. This looks like a wonderful fall treat.

Sara Phillips - September 17, 2013

Very nice!

I just made a pumpkin cupcakes recipe the other day!

Lisa @ Oh Boy Oh Boy Oh Boy - September 19, 2013

these look awesome! i LOVE anything pumpkin

Angela - September 19, 2013

These are perfect for the Fall season. I love using pumpkin when I bake – and the cream cheese frosting would just add more perfection. I must try these!

Jenn- The Rebel Chick - September 19, 2013

The cake in the cupcake looks so moist and delicious. I cannot wait for fall weather to start baking with pumpkin.

HilLesha - September 20, 2013

That looks scrumptious!

Elizabeth (Rock-A-Bye Parents) - September 21, 2013

Oh yummy! I love pumpkin pie. I’ll have to give these a try.

Krystyn @ Really, Are You Serious? - September 21, 2013

Oh, yummy! I have two cans of pumpkin in my pantry and some homemade cream cheese icing in the freezer..I might have to get on this!

Kelly @ Texas Type A Mom - September 21, 2013

These look amazing! I’m a sucker for all things pumpkin!

Kelly @ A Girl Worth Saving - September 21, 2013

Nom Nom! Now I want to make pumpkin cupcakes 🙂

Dianna @ oyveyaday - September 22, 2013

These look delicious and easy. Two things that make for a great recipe. I was just cleaning out the pantry and found 1 can of pumpkin that I need to use soon – I think I may be making pumpkin cupcakes!

Kira - September 22, 2013

This looks great, haven’t made any pumpkin recipe this year yet but will try and bake something before the end of the year.

Meghan @JaMonkey - September 22, 2013

I love everything Pumpkin!

Sandra (at) Coasahmom (dot) com - September 22, 2013

I’m definitely pinning these for later!!

Shell Feis - September 23, 2013

Those sound awesome! I love pumpkin.

Super Moist Lemon Bundt Cake Recipe - Cooking in Bliss - December 8, 2014

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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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