These are beyond easy and come together in under 10 minutes! I saw a few versions of this online and added my own twist to both with a unique topping. I slathered these cupcakes with my Cream Cheese Whipped Cream topping. It is a tangy topping which is a perfect match for this treat! The original cupcake recipes can be found at OMG Chocolate Desserts (LOVE HER BLOG!!!! Here is her Facebook Page too!) and The Krazy Coupon Lady! Check them both out, you will be happy you did!
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You’ll Need:
Cupcake Tins
Canned Pumpkin
Piping Bag
Pumpkin Pie Cupcakes With Cream Cheese Whipped Cream
Ingredients
Cupcakes
- 15 oz can pumpkin puree
- ¾ cup sugar
- 2 eggs
- 2 teaspoons vanilla extract
- ¾ cup Half and half (Or you can try evaporated milk0I used half/half)
- ⅔ cup flour
- ½ teaspoon or 1 teaspoon cinnamon (depending on your preference-can also add 2 tsp pumpkin pie spice but we do not like that)
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- whipped cream
Instructions
- Preheat oven to 350 degrees.
- Grease 12 cup muffin tin.
- Mix the pumpkin and sugar in mixer with whisk.
- Add eggs, vanilla and half & half.
- Add all dry ingredients.
- Fill each muffin cup with ⅓ cup of the mixture.
- Bake for twenty minutes.
- Cool 20 mins then pop in fridge until cold.
- Remove and top with whipped cream
Cream Cheese Whipped Cream
Ingredients
- 8 ounces cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla
- 1½ cups heavy cream
Instructions
- In a bowl whip the cream until stiff peaks form.
- In another bowl, beat together the cream cheese with sugar and vanilla until smooth.
- Fold the whipped cream into the cream cheese mixture.
Kathleen Marshall says
Could this be made in a spring form pan?
Susan says
Can you do this without using wheat flour? Would corn-starch work ok?
Hugs & Cookies xoxo says
I think you need flour-try a gluten free like cup 4 cup brand if you prefer.
jmh says
Did you use whole wheat flour or all-purpose?
And I’m assuming these are served on a plate and not something to eat in hand as a regular cupcake might?
They look and sound delish…I LOVE pumpkin pie or pumpkin anything!
Hugs & Cookies xoxo says
all purpose-company use a fork, no company? dig in lol
elle says
Hi,
I baked these cupcakes, they were delicious… but on the outside they were wet. Do you have a solution?
Hugs & Cookies xoxo says
I think they are supposed to be a bit wet like pumpkin pie. 🙂
Etsuko Nitta says
You can use rice flour instead of wheat flour.
nancy says
I don’t even see wheat flour on the list?
Elle says
Me either! LOL I thought I’d had too much to drink at first.
lynn says
2/3 cup
Kayla says
I would suggest the Red Mill gluten free all purpose. It works really well in baking recipes or even a gluten free pancake mix. Use the same amount.
Gina says
I make gf all the time and I think you def could go with a gf flour mix… Possibly cornstarch since it is only 2/3 cup. But add an extra egg or 2 to it to help it keep its form. Also, you may want to add about 1/4 tsp of xanthsn gum to it as well. Im going to try it!!
Hugs & Cookies xoxo says
yum! or try cup4cup brand flour-best gf one!!
Mark LaDoux says
I’ve decided I love you! Well your recipes anyway. I’m going to get baking now! Keep posting recipes for sweet treats!
Mark LaDoux recently posted…Yay Fiber!
Hugs & Cookies xoxo says
hahhhaha!!!!
Lesley says
Do you know the nutritional numbers in these per cupcake? As in carbs protein fat calories
Hugs & Cookies xoxo says
Sorry I don’t but myfitness pal app can calculate it for you!
nancy says
we probably don’t want to know:)
Miakakilala says
When I made this, I got 16 of them. Based on that and using fat free evaporated milk, here is the nutritional breakdown per cupcake, not including the icing.
Calories: 108
Carbs: 21
Fat: 1
Protein: 1
Sodium: 101
Sugar: 14
Calculated through My Fitness Pal
Yvonne Stout Christain says
I’m sure it says somewhere but I can’t find it. Do you know how many servings this makes? Thanks.
Nicki Olsen says
Oh my goodness, my cousin shared this post and I SO want to make these now!! YUM! Bookmarked!
Jean Farina says
Could you use a cupcake paper to bake them in instead of greasing the tins.? Thank you. these sound amazing!!
Diana says
I would like to know the same thing…regarding the pan liners. Will they cook as well using the cupcake liners? Thanks! They look delicious!
Rachel says
I NEVER get cupcakes or muffins of any kind to fall out of my muffin tins, so if these could be made with muffin paper…. oh, man, they look good and I’d make a quadruple batch. Anybody try it yet?
Vanessa says
I made them in the cupcake liners!!!!! they worked great… I had o add about 3 minutes to cook time in my gas oven.
Hugs & Cookies xoxo says
Glad you enjoyed!
Traci says
All flour is made with wheat. Including all purpose white flour. Wheat is what makes flour. Do not use cupcake liners. They do not come out. I wanted to give these as a gift. Should have listened to recipe and used only greased tin. Otherwise these are great!
Patti says
Actually, wheat flour is only one type of flour, there are many others. Rice, sorghum, millet, almond, potato, buckwheat…I could go on and on.
EileenFangmann says
These look wonderful! Do you think you could bake them in graham cracker tart cups? And do you think they could be frozen (without the whip cream topping)??
Hugs & Cookies xoxo says
Hmm, I haven’t tried it. Should be ok-maybe grease them first!!!
Hugs & Cookies xoxo says
I would guess yes for both!
Elle says
I bet you topping these with a graham cracker crumble would be so awesome!
Jean Kester says
In the frosting area, did you mean cream cheese? You put sour cream and there is no sour cream mentioned in your recipe except here!
Jean Kester says
My bad!!! I read it three times, my granddaughter just showed me it clearly states sour cream! I am so embarassed!
Jean Kester recently posted…Help Okanogan County with Quilts or a Donation
Hugs & Cookies xoxo says
hahaha no worries!!!!
Eva D says
My husband has Celiac’s Disease and I have used Jules Gluten Free flour ( I order it online) in all of my baking recipes as a replacement when all purpose flour is called for. I don’t even buy all purpose flour anymore. We can’t taste the difference and it doesn’t have the “sandy” texture that some other gluten free flours tend to have. Making these for all of is! Yum!!
Hugs & Cookies xoxo says
I have used Jules and it is good. You need to try Cup4cup though-even better!!!
laurie says
Strange. It clearly states cream cheese whipped cream frosting in the version I see. It is delicious.
Karen W says
Pinning this so I can remember to make it for my hubby. Thanks for sharing.
Karen W recently posted…Throwback Thursday Blog-Style #61: August 20, 2015
Hugs & Cookies xoxo says
enjoy!!
Rebecca Thayer says
OMG, has anyone thought of pumpkin pie cheesecake? If so & you have a recipe, please share. I think those would be so delicious!!!
Hugs & Cookies xoxo says
https://hugsandcookiesxoxo.com/2012/11/pumpkin-cheesecake-with-salted-caramel.html
Trish says
12oz cream cheese, 1 egg, 1 tsp vanilla, 1tsp pumpkin pie spice, 1/2 cup canned pumpkin, 1 cup sugar – blend together, pour into graham cracker crust (I make my own from cinnamon graham crackers) bake at 325 till set and knife comes out clean. Chill and serve with whipped topping
Shannon says
How long (ish) would you estimate for this recipe, Trish? Sounds like a cheesecake…
Shannon says
and by how long, I mean how long do you estimate it takes to BAKE (the recipe that you just shared–it’s already gluten free except the crust so this may be easier for me than substituting flour)
Robi says
should these be keep in fridge or on counter, Plan to eat one everday with lunch. Thanks
Hugs & Cookies xoxo says
I kept mine in the fridge.
Tina says
I tried these!! The pumpkin part came out perfect! The frosting was soupy? What did I do?
Hugs & Cookies xoxo says
Soupy? Was your cream cheese tooooo soft maybe??
Kelly says
She probably used the sour cream…. 😉
Reagan says
Can you use cup cake liners?
Hugs & Cookies xoxo says
I haven’t tried but I think if you spray them it should work.
gayle polis says
how much gluten free flour do you use when you substitute gluten free flour instead of regular flour
Hugs & Cookies xoxo says
I use the brand Cup4Cup and so use the same amounts.
mike castro jr says
I was told to make and bring them to work. I think I have to make them lol
Hugs & Cookies xoxo says
Get to it! LOL
betsy says
could it be possible that the required measurements for the powdered sugar are off? I feel that it could be 2 cups not 2 tablespoons. Just wondering… Thank you
Hugs & Cookies xoxo says
No, it is correct.
tracy says
I used 2 cups powdered sugar because mine was soupy as well. Much better consistency and flavor.
CupcakeKiller702 says
I am not sure what happened when I made these, but they all sunk down really low in the centers. They didn’t work for me.
Hugs & Cookies xoxo says
That is strange-mine sunk a bit but not a ton.
Jess says
Check your baking powder and soda, improper rising is frequently caused by out of date stuffs. 🙂 Ruined a batch of biscuits that way recently.
brenda says
so anxious to try since most of calories are in CRUST!!!!
Hugs & Cookies xoxo says
TRUE!
Wilma says
i JUST BAKED THE CUPCAKES. THE RECIPE SAYS BAKE 20 MINUTES. THIS I DID AND WHEN I TOOK THEM OUT OF OVEN AND LET THEM SET, THE CENTER DROPPED DOWN. I DO NOT KNOW IF THIS IS THE WAY IT SHOULD BE OR DID I NOT COOK THEM LONG ENOUGH. I PUT TOOTHPICK IN ONE AND IT WAS GOOY. HOPE THIS IS THE WAY IT SHOULD BE. IF IT IS PIE IT WOULD BE GOOY N OT SOLID?
Hugs & Cookies xoxo says
Sounds right-mine sunk a bit too! Then you will chill them before eating. mmmm
Kelly says
Made these yesterday for a picnic potluck and they were great! Made some regular size and some minis- with my Pampered Chef mini-muffin tin. Baked the minis about 10 minutes instead of 20 and that seemed perfect- and a great size for kids and for tasting… Didn’t have cream, so we made more of a cream cheese buttercream frosting and piped dollops in the centers of each ‘cupcake’ with the Pampered Chef easy accent decorator. So easy! So pretty! So delicious!! 🙂 Since it is more firm, I think the frosting held up better for transport than the cream would have anyway. Thanks for the recipe!!! 🙂
Karen says
Thank you! I was just about to ask about mini cupcakes. I’m making them for a huge potluck event where lots of other food will be. The mini size is just right to sample along with various other desserts.
david says
where good but but had to increase the bake time to at least 30 min, 20 was not long enough, let them all cool, ate them and still seemed a little doughy at the bottom is that normal, also i had used the paper muffin liners and they seemed to stick alot to them
Hugs & Cookies xoxo says
maybe the liners slowed the baking a bit-I did not use any. Glad they were good though!
Marna says
Maybe it has to do with altitude. I live in an area that is about 3500 ft above sea level and I have to add about 10-15 minutes to all my baking times.
Cindy Litchfield says
Thank you for making your recipes printable.
Hugs & Cookies xoxo says
YOu are so welcome and there is also the option to omit all photos-hope you found that as well!
Marmalade says
Can I make these with sweet potato purée, instead of pumpkin?
patty says
Can use use 100% pumpkin instead of purée?
Hugs & Cookies xoxo says
yes!!!!!
Monica says
Can I substitute 1/2 & 1/2 for the heavy cream on the frosting?
Hugs & Cookies xoxo says
YOu will have a different result if you do and it may not firm up.
Tamika says
I just put these in the oven and after five minutes my kitchen smells like heaven! I was so excited until i realized….I forgot the flour 🙁 Time to start a new batch
Hugs & Cookies xoxo says
Oh Nooooo!!!!!! Been there, I feel your pain!!!
Edward Bahnson says
Thanks for the wonderful recipe! Comments:
I noticed some people were asking about making these GF. Substituting for GF-flour works wonderfully with this recipe.
Moreover, my husband is also dairy-intolerant and it is possible to make this dairy-free! How? you ask. Well in the pie I substituted the half and half with Kineret ready-to-whip topping, coconut cream works well also. For the cream cheese topping I used Daya non-dairy “cream cheese” plus tofutti “sour cream”. I mixed the “cream cheese” and vanilla, then added the sugar and “sour cream”. Then separately, I whipped a cup of Kineret ready-to-whip topping, when it formed soft peaks, I added 1/2 tsp of gelatin dissolved in 1 Tsp of water. I continued whisking until desired consistency. I ended up adding half of this to my previous “cream cheese and sour cream” mix and mixed it together. It tasted wonderfully and looked perfect to pipe!
Finally, be careful if your canned pumpkin already has sugar, many have enough that you don’t have to add extra to the pie part!
Abby says
How long ahead of time can you make them and they will still be good as long as you leave them in the fridge? I was hoping to make them 2 days before…
Hugs & Cookies xoxo says
Should be fine-just cover them.
Danica says
I am obviously not seeing something….I don’t see the receipe for the Cream Cheese Whipped Cream. Is it posted elsewhere?
Hugs & Cookies xoxo says
Try this one instead, some people did not like the original:
8 ounces cream cheese, softened
1 cup sugar
1 teaspoon vanilla
1 1/2 cups heavy cream
Directions
In a bowl whip the cream until stiff peaks form.
In another bowl, beat together the cream cheese with sugar and vanilla until smooth.
Fold the whipped cream into the cream cheese mixture.
Ann says
I just read all of the comments & can’t wait to make them tonight but I’m not seeing the cream cheese topping recipe. Where did I miss it?
Hugs & Cookies xoxo says
reposting now 🙂
Tess says
ppl are talking about powdered sugar… did i miss that in the ingredients?
Hugs & Cookies xoxo says
haha Taste testers preferred this recipe so I updated it! 🙂
Alyssa says
I made these last night. I filled the recipe to the T. I was wondering are they supposed to be like a pumpkin pie texture when you bite into them? Or are they supposed to be more like a firm cake texture consider they are called cupcakes? (Mine are more like a wet pumpkin pie texture) jw 🙂
Missy says
Will the cream cheese topping hold up for a couple of hours or should I frost them right before I serve them? (Making them for the SECOND time for a work party!)
Hugs & Cookies xoxo says
Hmm, be safe and do it before!!!
Missy says
K thanks!
julie says
just got done making these. had a problem getting them to bake all the way through. added 5 minutes x 4. checking every 5 minutes. still not done. what am i doing wrong?
Rose says
I made these tonight and they were great! I’m saving the recipe to make again. To all those who are asking: Yes, they are supposed to be wet inside. Kind of custardy, like pumpkin pie. I think I actually like them better than pumpkin pie! And they do sink in the middle and it is ok. I just used regular whipped cream on top. Thank you for the recipe.
Hugs & Cookies xoxo says
so glad u enjoyed!!!!!!
Liz Ratliff says
Could these be done as minis and if so, how long would you bake them?
Kathy says
I have made these twice, and they are delicious. The second time I sifted the dry ingredients, and I think I would do that again just to mix them together better. I found that each muffin cup required more than 1/3 cup to make 12 servings. The frosting is excellent. I bet it would be great on a chocolate cake. Did you use a mixer or a whisk? I just used a whisk by hand, and it worked fine. Thanks for the recipe.
Kristi says
How do you test these? I tried a knife and the inside was still really sticky. Do these test like a pumpkin pie or do I just assume they’re done at 20 minutes? Thanks!
Hugs & Cookies xoxo says
20 should do it I would think or just a few more mins only.
Justine says
I tried these, they’re super tasty. I used the Reynolds foil baking cups with nonstick spray and they didn’t stick at all. I also added a little round of pre-made pie crust before I added the mix.
Rebecca says
Can these be frozen?
Helen Crandall says
Has anyone tried putting a pie crust on the outside so they taste exactly like pumpkin pie??
Timothy says
I made these too last night and taste great only thing I think I might have confused was the 1/3 cup. I did fill the cupcake cup 1/3 and got short cup cakes. Taste is great but next time going to fill about half the cup up and see if they are bit taller.
Susan says
Made these for Thanksgiving, they were a hit. Delicious. Looks like I’ll be trying some other recipes too. Thanks.
Hugs & Cookies xoxo says
Oh that is great to hear!
Kridtie says
Can an alternative milk b used for lactose intolerant?
Kristie says
Typo spelling my own name….its Kristie…lol
Hugs & Cookies xoxo says
Hmm, I haven’t tried so not sure how it would be. Sorry!
Cindy says
I have made these twice….they are delicious!!