This pumpkin pie cupcake recipe is absolutely magical. I mean, these are essentially MINI PUMPKIN PIES with frosting and no crust. They are soft and custardy, unlike a traditional cupcake, and perfect for feeding a crowd, especially during the pandemic because they can easily be offered in individual servings. If you’re a fan of the pumpkin spice everything craze, this recipe is for you. It’s easy to make too! It’s essentially a 1 bowl cupcake batter with the easiest marshmallow fluff frosting. They are delicious, impressive, and simple to make! Overall, that gets a 10/10 in my book!
The Ingredients-
Okay let me start off my explaining how simple this ingredient list is. You probably have most of these ingredients in your house! For the gluten free pumpkin pie cupcakes, all you need is a can of pumpkin puree, brown sugar and granulated sugar, eggs, milk and cream, flour, baking powder, baking soda, salt, and pumpkin pie spice. I like to use extra cinnamon for on top, but that’s not necessary. In terms of specific brands of ingredients, I don’t have any notes. I would say however, that finding canned pumpkin can be a bit of a struggle when it isn’t fall. If you want, it can be swapped out for a can of pureed sweet potato.
In terms of the easiest marshmallow frosting in the world, you need 4 ingredients: marshmallow fluff, a tub of store-bought frosting, sour cream, and cornstarch.
Directions
Okay, I mentioned how easy this recipe is, right? Well here is where that gets proven: you can make this AMAZING and impressive pumpkin pie cupcake recipe in ONE BOWL. Yes! One singular bowl. That means limited dishes, a quicker recipe, and overall, who doesn’t want to use only one bowl for their baking??
To make the batter, you should mix the ingredients together in this specific order to avoid clumping:
- Add the can of pumpkin and the sugars into a bowl and mix.
- Add the eggs and stir in until combined.
- Pour in the vanilla, milk, cream, and gently fold together until fully combined.
- Sift in the flour, spices, baking soda and powder, and mix. Then add the salt.
After making the batter, line a muffin tin and then spray the inside of the liners with cooking spray so the wrappers come off after the cupcakes are done baking.
After baking, make the frosting by combining the ingredients into an electric mixer and then pipe it into the top of the cupcakes. I like to garnish with a sprinkle of cinnamon too.
My Tips!
Mix everything together with a wooden spatula! It helps everything get combined without getting overmixed. Do not make the batter in an electric mixer, if you overmix the batter, the tops of the pumpkin pie cupcakes will crack!
You do not need to spray the liners, it doesn’t do anything except create the pretty ridges on the sides. If you want, you can just spray the tin OR just use regular liners.
If your frosting is becoming too thin, add more cornstarch a teaspoon at a time. This will help it hold its shape a little more on the tops of the cupcakes. If your frosting is thin and runs off the side of the cupcake, don’t worry! It will hold it’s shape more than you think it will, and it tastes good enough to make up for the mess.
Pumpkin Pie Cupcakes with Marshmallow Frosting
Ingredients
For the Cupcakes
For the Frosting
- 1 15oz can of pumpkin puree (NOT pumpkin pie spice)
- 2 large eggs
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2/3 cup all purpose gluten free flour (I used Better Batter)
- 1/2 cup heavy whipping cream
- 1/4 cup whole milk
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
For the Frosting
- 1 tub store-bought frosting
- 1 jar marshmallow fluff
- 2 tbsp sour cream
- 2 tsp cornstarch
Instructions
- Preheat your oven to 350 degrees fahrenheit, then line a cupcake tin and spray each liner with baking spray.
- In a large bowl, combine the pumpkin and the sugars and mix until fully combined. Then, add in the eggs and mix again. Add the milk, cream, and vanilla and mix until fully combined, then sift in the flour, spices, baking powder, baking soda, and salt.
- Mix until fully combined, but not any further. Over mixing will cause the tops of the cupcakes to crack.
- Bake for 20-25 minutes, then remove from the oven and cool before removing from the pan. Once the cupcakes are cool (a few hours later) make the marshmallow frosting.
- In the bowl of a large electric mixer, combine the entire jar of fluff and the entire tub of frosting. Whip together on high speed for 30 seconds, the add the sour cream and whip on medium speed until fully combined. Add the cornstarch, then, whip on high speed for a few minutes.
- Transfer the frosting into a large piping bag, then pipe it onto the top of the cupcakes. The frosting will be thin and runny because of the marshmallow cream, so a little goes a long way.
- Top with extra cinnamon and serve! Enjoy 🙂
Pretty! This was a really wonderful article. Thanks for providing this info. Kimberlee Anatollo Menard