Easy No Crust Mini Pumpkin Pie Cupcakes Recipe for Fall Baking

These adorable mini pumpkin pie cupcakes without crust will steal your heart at first bite.

Packed with warm autumn spices, these delightful treats bring comfort to every dessert lover.

The recipe combines the classic pumpkin pie flavor with a convenient cupcake format that’s perfect for gatherings.

Each bite delivers a rich, creamy texture that melts in your mouth with traditional fall seasonings.

Lighter than classic pies yet just as satisfying, these mini cupcakes require minimal prep and baking time.

They transform simple ingredients into a dessert that looks impressive and tastes even better.

You’ll want to serve these delectable morsels at your next fall celebration or family gathering.

Why No-Crust Pumpkin Cupcakes Work So Well

• Packed with warm, nostalgic pumpkin spice flavors, these cupcakes guarantee smiles and satisfied taste buds at gatherings, potlucks, or family dinners.
• Enjoy these no-crust cupcakes as a light dessert, afternoon snack, or elegant party treat that captures the essence of autumn without overwhelming complexity.
• Prepare the cupcakes and whipped cream in advance, allowing for stress-free entertaining and convenient make-ahead meal planning for busy households.

No-Crust Pumpkin Cupcake Ingredients

• Pumpkin Puree: A smooth and creamy base that provides the signature pumpkin flavor and moist texture to the cupcakes.
• Sugar: Adds sweetness and helps to balance the pumpkin's earthy taste.
• Eggs: Bind the ingredients together and contribute to the cupcakes' structure.
• Vanilla Extract: Enhances the overall flavor profile with its warm and aromatic notes.
• Evaporated Milk: Adds richness and helps create a smooth, creamy consistency.

• All-Purpose Flour: Forms the structural foundation of the cupcakes.
• Pumpkin Pie Spice, Salt, Baking Powder, Baking Soda, Cornstarch: Work together to provide leavening, seasoning, and texture to the cupcake batter.

• Heavy Whipping Cream: Creates a light and fluffy topping that complements the pumpkin cupcakes.
• Powdered Sugar, Vanilla Extract, Salt: Add sweetness, flavor, and balance to the whipped cream.

How to Make Mini Pumpkin Cupcakes

Step 1: Prepare Mixing Base

Grab your stand mixer and combine pumpkin puree, sugar, eggs, vanilla extract, and evaporated milk.

Use paddle or whisk attachment and mix on low speed until everything blends smoothly.

Step 2: Add Dry Ingredients

Incorporate all-purpose flour, pumpkin pie spice, salt, baking powder, baking soda, and cornstarch.

Continue mixing on low speed until the batter becomes completely smooth and uniform.

Step 3: Fill Baking Cups

Transfer batter to a glass measuring cup for easier pouring.

Fill silicone baking cups or muffin pan cavities about 3/4 full.

Place filled cups on a baking sheet for stability during baking.

Step 4: Bake Cupcakes

Place in preheated oven at 350°F.

Bake for approximately 30 minutes until centers are set.

Check doneness by inserting a toothpick – it should come out with just a few moist crumbs.

Step 5: Create Whipped Cream

In stand mixer with whisk attachment, start whipping heavy cream.

Begin on low speed and gradually increase to medium-high.

Whip for about 5 minutes until stiff peaks form, being careful not to overwhip.

Step 6: Finish Whipped Cream

• Powdered sugar
• Vanilla extract
• Salt

Mix on low until just combined.

Transfer to a glass container and refrigerate until serving time.

Step 7: Cool Cupcakes

Remove cupcakes from oven and let cool completely on a wire rack.

Carefully remove from baking cups and refrigerate in a covered container until thoroughly chilled.

Step 8: Serve and Garnish

Top each chilled cupcake with a generous dollop of homemade whipped cream.

Sprinkle with additional pumpkin pie spice for an extra burst of flavor and beautiful presentation.

Tips for Pumpkin Pie Cupcakes

• Use exact measurements for ingredients to ensure consistent texture and taste in your mini pumpkin pie cupcakes.
• Check cupcakes around 25 minutes to avoid drying out, as ovens vary in temperature and performance.
• Watch whipping cream closely to achieve stiff peaks without turning it into butter, which happens quickly.
• Refrigerate cupcakes for at least an hour before serving to enhance the pumpkin spice flavor and improve texture.
• Keep cupcakes in an airtight container in the refrigerator for up to 3 days to maintain freshness and prevent moisture loss.

Storing and Serving Pumpkin Cupcakes

• Seal cooled cupcakes in an airtight container, separating layers with parchment paper. Keep refrigerated for up to 4 days, ensuring maximum freshness and preventing moisture buildup.
• Wrap individual cupcakes tightly in plastic wrap, then place in freezer-safe ziplock bags. Freeze for 2-3 months, maintaining their delightful texture and flavor.
• Gently warm cupcakes in microwave for 10-15 seconds on low power. Alternatively, let them sit at room temperature for 15-20 minutes before serving to restore optimal taste.
• Transfer frozen cupcakes to refrigerator overnight. Remove plastic wrap, let them reach room temperature, and top with fresh whipped cream before enjoying.

Pairings for Pumpkin Pie Cupcakes

• Spice Up the Pairing: Complement the warm, autumnal flavors of these mini pumpkin pie cupcakes with a chai tea latte, whose cinnamon and cardamom notes beautifully enhance the pumpkin spice.
• Beverage Boost: Pour a crisp, cold glass of apple cider to create a harmonious seasonal experience that echoes the cupcakes' sweet and spicy profile.
• Creamy Companion: Serve alongside a scoop of vanilla bean ice cream, letting its smooth, cold texture contrast delightfully with the warm, spiced cupcake texture.
• Dessert Harmony: Match with a caramel macchiato, whose rich, buttery undertones perfectly complement the pumpkin's earthy sweetness and whipped cream's lightness.

Recipe Spins for Pumpkin Pie Cupcakes

• Gluten-Free Pumpkin Pie Cupcakes: Replace all-purpose flour with gluten-free flour blend or almond flour to make the recipe suitable for those with gluten sensitivities.
• Dairy-Free Version: Substitute evaporated milk with coconut milk and use coconut cream instead of heavy whipping cream for a lactose-free alternative.
• Keto-Friendly Option: Use a low-carb sweetener like erythritol instead of sugar, and replace flour with almond flour or coconut flour to reduce carbohydrate content.
• Vegan Adaptation: Replace eggs with flax eggs or applesauce, use plant-based milk, and create a coconut cream topping instead of traditional whipped cream.

FAQs

• Are these mini pumpkin pie cupcakes healthy?

While not a low-calorie dessert, they’re made with natural ingredients like pumpkin puree, which offers vitamin A and fiber. They’re a healthier alternative to traditional heavy pies.

• Can I make these cupcakes gluten-free?

Yes, simply substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend has similar protein content for the best texture and consistency.

• How do I prevent my cupcakes from being too dense?

Use fresh baking powder and baking soda, and avoid overmixing the batter. Mix just until ingredients are combined to keep the cupcakes light and fluffy.

• What if I don't have pumpkin pie spice?

You can create a homemade blend using ground cinnamon, nutmeg, ginger, and cloves in equal proportions. This will provide a similar warm, spicy flavor profile to the original recipe.

No Crust Mini Pumpkin Pie Cupcakes Recipe

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4.6 from 35 reviews

• Total Time: 50 minutes
• Yield: 12 1x

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Description

Mini pumpkin pie cupcakes deliver a delightful autumn twist on classic desserts, blending creamy spiced pumpkin with light, airy cake textures. Packed with warm cinnamon and nutmeg, these bite-sized treats will enchant guests at holiday gatherings with their irresistible charm.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 15 ounces (425 grams) 100% pure pumpkin puree (canned)
• 2 large eggs
• 12 ounces (340 grams) evaporated milk (canned)
• 1 cup sugar

Dry Ingredients:

• 3/4 cup all-purpose flour
• 2 tablespoons cornstarch
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Topping/Flavoring Ingredients:

• 2 teaspoons vanilla extract
• 1 cup heavy whipping cream
• 1/2 cup powdered sugar
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon salt

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Instructions

1. Preheat the oven to 350°F and prepare a mixing bowl with pumpkin puree, sugar, eggs, vanilla extract, and evaporated milk. Blend these ingredients using a mixer on low speed until completely smooth and uniform.
2. Incorporate all dry ingredients: flour, pumpkin pie spice, salt, baking powder, baking soda, and cornstarch. Continue mixing on low speed until the batter achieves a consistent texture without lumps.
3. Transfer the batter into a measuring cup with a pour spout for precise distribution. Carefully fill silicone baking cups or muffin pan cavities about 3/4 full, positioning them on a baking sheet for stability.
4. Bake for 30 minutes, monitoring until the centers set and a toothpick inserted comes out with minimal moist crumbs. The cupcakes should appear golden and slightly firm.
5. Simultaneously prepare the whipped cream by combining heavy whipping cream in a mixer. Start at low speed, gradually increasing to medium-high. Whip for approximately 5 minutes until stiff peaks form, being cautious not to overwhip.
6. Add powdered sugar, vanilla extract, and salt to the whipped cream. Gently mix on low speed until ingredients are just incorporated. Refrigerate in a covered container until serving time.
7. Allow cupcakes to cool completely on a wire rack after removing from the oven. Once cooled, carefully extract from silicone cups and refrigerate to chill thoroughly.
8. Before serving, garnish each chilled cupcake with a generous dollop of whipped cream and a light dusting of pumpkin pie spice for enhanced visual appeal and flavor complexity.

Notes

• Swap regular flour with gluten-free flour blend for celiac or gluten-sensitive individuals to maintain recipe’s delicate texture.
• Reduce sugar content by using alternative sweeteners like stevia or monk fruit for low-carb or diabetic-friendly version.
• Use dairy-free milk alternatives and coconut cream for whipped topping to create a vegan-friendly adaptation of these mini pumpkin pie cupcakes.
• Ensure precise ingredient measurements for consistent cupcake texture, using kitchen scale for accuracy and avoiding potential density issues.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 205
• Sugar: 18 g
• Sodium: 118 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 23 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 65 mg