Easy Pumpkin Pie Cupcake Recipe…

Shop my favorite kitchen gadgets!

I know I am extremely late posting this today, but I wanted to share this amazing pumpkin pie cupcake recipe with you because it would be the perfect treat to make this Thanksgiving {or just for yourself}.  Last year I made a sweet potatoe cupcake and it was delicious.  Each year I’m tempted to make a savory cupcake that is herby, almost like a stuffing, but I never end up doing it.  Maybe next year.

Thanksgiving-Fall-Foodie-Recipe-Cupcakes-Pumpkin-Pie-Turkey-Holiday (1 of 2) copy

Thanksgiving-Fall-Foodie-Recipe-Cupcakes-Pumpkin-Pie-Turkey-Holiday (2 of 2)

Cupcake Ingredients:

  • 1 Box White Cake Mix
  • 2 Eggs
  • 1/4 cup water
  • 1/2 can pumpkin puree
  • 1 teaspoon pumpkin pie spice

Method:

Preheat oven to 350 degrees.  Fill cupcake tins with liners.  Place all of the ingredients in a mixing bowl and combine.  Using an ice cream scoop, fill the cupcake liners 3/4 of the way full.

Filling Ingredients:

  • 1 package cream cheese
  • 1 tsp cinnamon
  • 1 egg
  • 1/3 cup brown sugar
  • 1/4 cup pumpkin puree

Method:

Whip the cream cheese, cinnamon, and sugar together until combined.  Add the egg and pumpkin puree and mix until you have a cohesive batter.  Using a piping bag, pipe the mixture inside the batter of the uncooked cupcaes.  Bake on 350 degrees for 15 minutes or until you can pull a clean toothpick out.

Frosting Ingredients:

  • 2 cups heavy whipping cream
  • 4 tablepoons brown sugar
  • 1/3 cup maple syrup

Method:

Combine all ingredients and whisk on high until stiff peaks.  Pipe onto cooled cupcakes.  I sprinkled mine with cinnamon because I dont think you can ever have enough cinnamon.