Pumpkin Pie Cupcake Recipe

Annabelle is freelancing as a staff writer.

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Fall has always been my favorite time of the year because of all the seasonal and limited-edition flavored foods, so when I found a recipe for a pumpkin pie cupcake I immediately had to bake it. Baking has always been a fun activity for my family and me to warm up the house when the weather is cold. The feeling of a warm cozy house that smells like delicious newly baked treats has always made autumn a happy memory for me, and I believe it was those experiences with my family that makes me love fall as much as I do. Here is the recipe for these warm autumn treats.


Prep time: 30 minutes

Bake: 350 degrees for 15-20 minutes

Let cool: 10 minutes

Pumpkin Pie cupcake recipe:

1 ¾ cups canned 

¾ cup sugar

¾ cup packed brown sugar

½ cup unsweetened applesauce

⅓ cup canola oil

2 large eggs, room temperature

2 large egg whites room temperature

2 ⅔ cups all-purpose flour

2 tsp baking powder

2 tsp ground cinnamon

1 tsp salt

1 tsp baking soda

¼ ground nutmeg

¼ tsp ground cloves


Cinnamon-clove Buttercream:

¾ cup butter softened 

¼ cup shortening

2 ¾ cups confectioners sugar

½ tsp ground cinnamon

¼ tsp ground cloves

½ cup finely chopped walnuts


This recipe turned out to be my favorite treat that I have baked so far. The taste of cinnamon and walnuts combined gave the cupcakes a sweet taste that kept me and my family craving more after each bite. These pumpkin pie cupcakes made me nostalgic for my childhood in fall, which was a nice way to start this season. Overall, I recommend this recipe as a dessert and as a great way to make memories with family and friends over the holidays.