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Pumpkin Pie Cupcakes

Pumpkin Pie Cupcakes are tiny pumpkin pies you can eat with your hands. Such a yummy dessert recipe for fall and Thanksgiving! Makes 12 muffins 2 muffins per serving Ingredients:

  • 1 -15 oz. can pure pumpkin puree (not pumpkin pie mix)

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 3/4 cup oat or almond milk

  • 2/3 cup all-purpose flour or gluten free flour

  • 1 cup protein powder

  • 2 teaspoons pumpkin pie spice mix

  • 1/4 teaspoon kosher salt

  • 1/4 teaspoon baking soda

  • 1/4 teaspoon baking powder

  • OPTIONAL: whipped cream for topping


  1. Preheat oven to 350F and line a muffin pan with cupcake liners.

  2. In a large bowl, combine pumpkin puree, eggs, vanilla extract and milk and whisk until smooth.

  3. In a separate medium bowl; combine flour, protein powder, pumpkin pie spice mix, salt, baking soda and baking powder and whisk until combined.

  4. Pour dry mixture into pumpkin mixture and mix just until combined.

  5. Use a cookie scoop to scoop batter into the prepared muffin pan, filling each muffin cup with 1/3 cup batter (make sure you fill at least half way full - these will deflate a bit when they are cooling).

  6. Bake for about 20 minutes, until cupcakes are set.

  7. Let cool in the muffin pan for about 30 minutes.

  8. Transfer cupcakes to a serving tray or plate and chill in the refrigerator for 30 minutes.

  9. When ready to serve, top cupcakes with whipped cream and sprinkle with pumpkin pie spice.

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