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Pumpkin Pie Cupcakes

Author Krystle
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  • 2 2/3 Cups All-Purpose Flour
  • 2 Tsp. Baking Soda
  • 2 Tsp. Baking Powder
  • 2 Tsp. Ground Cinnamon
  • ¼ Tsp. Nutmeg
  • ¼ Tsp. Ground Cloves
  • 1 Tsp. Salt
  • 1 15 oz. Can Pumpkin (NOT pumpkin pie filling)
  • 1 Cup White Sugar
  • 1 Cup Light Brown Sugar Packed
  • 1 Cup Canola Oil
  • 4 Eggs

<b>For the Whipped Cream Icing:</b>

  • 3 cups heavy or whipping cream
  • 5 Tbs. granulated sugar
  • 1-1/2 tsp. vanilla extract


  • Preheat oven to 350°F. Line cupcake pans with paper liners.
  • In a medium bowl whisk flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt together.
  • In a large bowl mix pumpkin, white sugar, brown sugar, and oil together. Add eggs one at a time.
  • Gradually stir in dry ingredients until just incorporated, do not overmix!
  • Fill cupcake lines about 3/4 full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
  • Combine all frosting ingredients in a bowl. Use a mixer or chilled whisk until soft peaks form. Spread or pipe onto cooled cupcakes.
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