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Pumpkin Pie Cupcakes With Cream Cheese Whipped Cream

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Pumpkin Pie Cupcakes With Cream Cheese Whipped Cream

Looking for the ultimate fall dessert? These pumpkin pie cupcakes 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!

Pumpkin Pie Cupcakes With Cream Cheese Whipped Cream Pumpkin Pie Cupcakes With Cream Cheese Whipped Cream pumpkin pie cupcakes batter pumpkin pie cupcakes cream cheese frosting

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pumpkinpie cupcakes with cream cheese whipped cream

 

You’ll Need:

Cupcake Tins

Canned Pumpkin

Piping Bag

Pumpkin Pie Cupcakes With Cream Cheese Whipped Cream

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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 1/3 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

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Ingredients
  

  • 8 ounces cream cheese softened
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1 ½ 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.

pumpkin pie cupcakes with cream cheese whipped cream frosting pumpkin pie cream cheese frosted muffins

pumpkin cupcakes whipped cream topping

You May Love These, Too! XOXO

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Filed Under: Cupcakes, Dessert, Halloween, Holidays

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Comments

    • 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

      Reply

  6. Jean Farina says

    Could you use a cupcake paper to bake them in instead of greasing the tins.? Thank you. these sound amazing!!

    Reply

    • 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!

      Reply

    • 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?

      Reply

    • 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!

      Reply

      • 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.

        Reply

  7. 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)??

    Reply

    • 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!!

      Reply

  17. 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

    Reply

  18. 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.

    Reply

  20. 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?

    Reply

  21. 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!!! 🙂

    Reply

    • 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.

      Reply

  22. 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

    Reply

    • 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.

      Reply

  27. 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

    Reply

  28. 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!

    Reply

  29. 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…

    Reply

  30. Danica says

    I am obviously not seeing something….I don’t see the receipe for the Cream Cheese Whipped Cream. Is it posted elsewhere?

    Reply

    • 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.

      Reply

  31. 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?

    Reply

  33. 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 🙂

    Reply

  34. 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!)

    Reply

  35. 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?

    Reply

  36. 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.

    Reply

  38. 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.

    Reply

  39. 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!

    Reply

  40. 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.

    Reply

  43. 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.

    Reply

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