Pumpkin Pie Cupcakes :: Fall Bucket List Check Off!

Pumpkin Pie Cupcakes by jRoxDesigns
I absolutely LOVE this recipe!  I made it for the first time last year and it became an instant favorite with our family.  I probably made them a half a dozen time since then and already twice this Fall.
 My Mom even asked me to bake them for her birthday instead of a cake last year (which I don’t think we have ever had a birthday in our house without a cake!)
I found the recipe from the talented Michelle at  Une-Duexsesnes and I’m telling you her recipes are amazing and I am crazy jealous of her unbelievable food photography skills!  I always like to try a recipe and tweak it a little bit to my family’s tastes but I keep coming back to her original cupcake recipe.  It is a little bit heavier then most of the recipes that I use but I think it works well for this type of cupcake.  I also backed off a bit on the butter in the graham cracker crust because I like crust a little lighter.  The biggest change I made was I swapped out the original pumpkin pie recipe for my Mom’s recipe which I’ve grown up on.  We have had it every year for Thanksgiving and Christmas and I just didn’t seem right to me to have it any other way.  So without further adieu the most amazing cupcakes you will ever have….


1 3/4 cups cake flour
1 cups sugar
1/2 tbsn. baking powder
1/4 tsp. salt
1/2 cup or 1 stick unsalted butter, diced, at room temperature
1/2 cup milk, divided
2 large eggs
1 large egg white
1 tsp. vanilla
1 tsp. cinnamon
3/4 cup graham cracker crumbs
2 tbsn. light brown sugar
2 1/2  tbsn. unsalted butter, melted
3/4 cup sugar
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
2 large eggs
1 can (15 oz.) Libby’s 100% Pure Pumpkin
1 can (12 fl. oz.) Carnation Evaporated Milk

Start off baking your pumpkin pie first because it will take over an hour to bake and it needs to cool completely before you can use it to pipe your cupcakes.  Mix sugar, salt cinnamon, ginger and cloves* in a small bowl.  Beat eggs in a large bowl.  Stir in pumpkin and sugar-spice mixture.  Gradually stir in evaporated milk.  Pour into pie pan.  Bake in preheated 425 F oven for 15 minutes.  Reduce temperature to 350 F and bake for 40-50 minutes or until a knife is inserted near the center and comes out clean.  Cool on wire rack for 2 hours.

* You can substitute 1 3/4 tsp. pumpkin pie spice for the cinnamon, ginger and cloves which is what I usually do since I don’t usually have ginger or cloves!

To make the cupcakes, preheat the oven to 350 F. Line a cupcake pan with liners, set aside. Sift together the flour, sugar, baking powder, salt and cinnamon into the bowl of a stand mixer fitted with the whisk attachment. Add the butter and 1/4 cup of milk. Mix on medium speed until smooth, about 4 minutes, scraping down the sides of the bowl with a rubber spatula as needed. In another bowl, blend the eggs, egg white, remaining 1/4 cup milk and vanilla. Add to the batter in 3 additions, mixing for 2 minutes on medium speed after each addition. Scrape down the sides of the bowl in between additions. Set aside.To make the crust, combine the graham cracker crumbs, sugar and butter in a medium bowl and mix well. Add 1 tbsn. of the mixture into the bottom of each cupcake liner and bake for 5 minutes until the graham crackers are golden. Remove from the oven then fill about 1/2 full with the cake batter. Bake for 15 – 20 minutes or until an inserted toothpick comes out clean. Cool completely.  To frost, scoop the pumpkin pie “frosting” into a piping bag and pipe onto the cupcakes.

**I don’t usually have cake flour so I wanted to share with you a substitution that I have found works well.  Since this recipe calls for 1 3/4 cups of cake flour I make 2 cups of cake flour in a bowl and make sure to mix the cornstarch in well with the flour.  Once I’m sure the two are mixed I simply remove a 1/4 cup of the mixture and use the remaining portion for my recipe!

Cake Flour Substitution

Place two tablespoons of cornstarch in a one-cup measuring cup and simply fill the rest of the cup with all-purpose flour.  One cup of the substitute is equal to one cup of cake flour in any recipe.


Don’t forget these tasty treats wrapped up in a cute box make a perfect thank you gift or even a hostess gift for your holiday parties!  Jake and I wrapped up this big box as a Christmas present for his teacher.  I’m pretty sure he is going to love them!


Pssst….want to see more behind the scenes pictures from this post and other fun projects we are working on?  Follow us on Instagram!


5 thoughts on “Pumpkin Pie Cupcakes :: Fall Bucket List Check Off!

  1. Pingback: I’m Part of the Craftaholics Anonymous® 2013 Creative Team!! | jRoxDesigns

  2. Pingback: Happy 1st Blog Anniversary to jRoxDesigns! | jRoxDesigns

  3. Pingback: Pumpkin Pie Cupcakes Featured On Craftaholics Anonymous® Today! | jRoxDesigns

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s