These Pumpkin Pie Cupcakes with Cinnamon Whipped Cream are the perfect little taste of fall. They’re soft, warmly spiced, and packed with cozy pumpkin flavor, then topped with a fluffy cinnamon whipped cream that makes every bite feel extra special.
They’re easy enough for a casual weekend bake but pretty enough for Thanksgiving, fall parties, or a cozy dessert table. If you love pumpkin pie, you’re going to love these cupcakes.
Why You’ll Love These Pumpkin Cupcakes
- Full of classic pumpkin pie spices and cozy fall flavor.
- Soft and moist with a tender crumb.
- Light cinnamon whipped cream adds the perfect finishing touch.
- Much easier than making a traditional pumpkin pie.
- Perfect for Thanksgiving, fall gatherings, or afternoon coffee.
Ingredients
For the Pumpkin Cupcakes
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 2 large eggs
- 3/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
For the Cinnamon Whipped Cream
- 1 cup cold heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
How to Make Pumpkin Pie Cupcakes
- Prepare the oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
How to Make Cinnamon Whipped Cream
- Pour the cold heavy cream into a chilled mixing bowl.
- Add the powdered sugar, cinnamon, and vanilla.
- Beat with an electric mixer on medium-high speed until soft-to-medium peaks form. Don’t overbeat or the cream can become grainy.
- Pipe or spoon the cinnamon whipped cream onto the completely cooled cupcakes.
- For an extra pretty finish, lightly dust the tops with cinnamon before serving.
Tips for the Best Pumpkin Cupcakes
- Use pure pumpkin puree. Pumpkin pie filling already contains sugar and spices, so it can change the recipe.
- Don’t overmix. Mix the batter just until the flour disappears for soft cupcakes.
- Cool completely before frosting. Warm cupcakes will cause the whipped cream to melt.
- Keep the cream cold. Cold heavy cream whips faster and holds its shape better.
- Add the topping shortly before serving. This keeps the whipped cream looking fresh and fluffy.
Can I Make These Ahead?
Yes. The cupcakes can be baked a day ahead and stored in an airtight container at room temperature. Prepare the cinnamon whipped cream separately and keep it refrigerated. Add the whipped cream shortly before serving.
Frequently Asked Questions
Can I use homemade pumpkin puree?
Absolutely. Homemade pumpkin puree works well as long as it isn’t excessively watery. If it contains a lot of moisture, drain it slightly before measuring.
Can I use pumpkin pie spice instead?
Yes. You can replace the individual cinnamon, ginger, nutmeg, and cloves with about 2 teaspoons of pumpkin pie spice.
Can I make these cupcakes without the whipped cream?
Of course. They’re delicious on their own, but the cinnamon whipped cream gives them that extra pumpkin-pie-inspired finish.
How should I store the finished cupcakes?
Because of the whipped cream, finished cupcakes should be refrigerated. Store them covered in the refrigerator and enjoy them within about 2 to 3 days.
Can I freeze the cupcakes?
Yes. Freeze the unfrosted cupcakes in an airtight container for up to 2 months. Thaw them at room temperature, then add freshly whipped cinnamon cream before serving.
Pumpkin Pie Cupcakes with Cinnamon Whipped Cream
<p><strong>Prep Time:</strong> 20 minutes<br>
<strong>Cook Time:</strong> 22 minutes<br>
<strong>Total Time:</strong> 42 minutes<br>
<strong>Servings:</strong> 12 cupcakes</p>
<h3>Ingredients</h3>
<p><strong>Cupcakes:</strong> 1 1/2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 1/2 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/8 tsp cloves, 2 large eggs, 3/4 cup granulated sugar, 1/2 cup packed light brown sugar, 1 cup pumpkin puree, 1/2 cup vegetable oil, 1 tsp vanilla extract.</p>
<p><strong>Cinnamon Whipped Cream:</strong> 1 cup cold heavy whipping cream, 1/4 cup powdered sugar, 1/2 tsp ground cinnamon, 1 tsp vanilla extract.</p>
<h3>Instructions</h3>
<ol>
<li>Preheat oven to 350°F (175°C) and line a 12-cup muffin pan.</li>
<li>Whisk together flour, baking powder, baking soda, salt, and spices.</li>
<li>In another bowl, whisk eggs, both sugars, pumpkin puree, oil, and vanilla until smooth.</li>
<li>Gently stir the dry ingredients into the wet mixture just until combined.</li>
<li>Divide batter between the liners, filling each about two-thirds full.</li>
<li>Bake for 20 to 24 minutes, until a toothpick comes out clean or with a few moist crumbs.</li>
<li>Cool for 5 minutes in the pan, then transfer to a rack and cool completely.</li>
<li>For the whipped cream, beat cold heavy cream with powdered sugar, cinnamon, and vanilla until soft-to-medium peaks form.</li>
<li>Pipe the cinnamon whipped cream over the cooled cupcakes.</li>
<li>Dust lightly with cinnamon and serve.</li>
</ol>
<p><strong>Notes:</strong> Use pure pumpkin puree rather than pumpkin pie filling. Keep the finished cupcakes refrigerated because of the whipped cream.</p>
