Pumpkin Pie Cupcakes

By: Missy Sorg


It’s pumpkin-everything season.  I think I even saw a pumpkin-spice bacon at the grocery store the other day!  While I tend to think that pumpkin-spice bacon is taking things a little too far, there are some things that I look forward to leading into the holiday season each year.  One of those things is pumpkin pie.  I will take a fresh-baked pumpkin pie with some creamy Cool Whip any day!  (What, you thought I make my own whipped cream?  Okay, I probably should.  But, Cool Whip is one of those things from my childhood that I have a hard time giving up.)

So, back to that pumpkin pie.  I’ve baked the traditional pumpkin things: pumpkin pie, pumpkin roll, pumpkin muffins, pumpkin cake.  And, then it dawned on me that I’ve not really done much by way of pumpkin cupcakes.  Plus, I didn’t want to do the traditional cream cheese icing.  I was doing cupcakes for an event, and I didn’t want the cream cheese (a dairy product) to be sitting out for an extended period of time.  So, I opted to try my hand at pumpkin pie icing.  

As expected, everything turned out beautifully.  I even had one attendee of the event tell me that he wasn’t much of a fan of pumpkin things, but that he liked the cupcakes.  They turned out with almost the perfect blend of seasoning so as to not make them over-the-top, but enough to not taste like bland pumpkin either.  



  • 2 1/2 Cups Flour
  • 1/3 Tablespoon Salt
  • 1 1/2 Cups Sugar
  • 1 1/3 Tablespoons Baking Powder
  • 2 Teaspoon  Vanilla
  • 1 1/2 Cup Water
  • 1/2 Cup Oil
  • 3 Eggs
  • 3/4 Cup Pumpkin Puree
  • 3 Teaspoons Pumpkin Pie Spice


  • Combine flour, salt, sugar, and baking powder.
  • Add vanilla, water and oil and mix well.
  • Add eggs.
  • Mix until well combined.
  • Add pumpkin and spice.
  • Mix well until combined.
  • Place in lined cupcake pan and bake at 350 for 18-20 minutes.



  • 1 Cup Vegetable Shortening
  • 2 Teaspoons Clear Vanilla
  • 1/4 Cup Pumpkin Puree
  • 2 Teaspoons Pumpkin Pie Spice
  • 1 2-Pound Bag Confectioner’s Sugar
  • 1/2 Cup Water (Cold)


  • Beat together shortening and vanilla to form a paste-like consistency.
  • Add pumpkin and spice.
  • Beat until combined.
  • Add 1/2 bag of confectioner’s sugar to combine.  
  • Add water 1 tablespoon at a time and beat to a creamy consistency, being sure not to thin the icing too much.
  • Add remaining confectioner’s sugar.
  • Add additional water, again to thin to a spreadable consistency.
  • Beat on high speed until icing is light and fluffy.