Pumpkin Pie Bites!

Pumpkin Pie Bites - Easier to make and serve!

If you are in love with pumpkin pie AND the ease of a cupcake, this is the recipe to try! It whips up easily and there’s no messy pie crust to make or buy.  Added bonus: it will make your whole house smell heavenly! Once made, these are a breeze to store, transport and serve up. The muffin/cupcake shape is slightly misleading since it weighs nearly twice as much as a muffin! It is densely rich and full of amazingness – exactly the bite sized big taste you want. Also, since there’s no butter or oil, these are low in fat. I wouldn’t say they are healthy but likely a much better option than lots of other desserts. I used the OMG Pumpkin Pie Cupcake recipe and you will most certainly exclaim, OMG!

Pumpkin Pie Bites!

Prep Time: 10 minutes

Cook Time: 20 minutes

Category: Celebrate, Eat

Pumpkin Pie Bites!


  • 15 oz pumpkin puree
  • ¾ cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • ¾ cup evaporated milk
  • ⅔ cup flour
  • ¼ tsp salt
  • ¼ tsp baking soda
  • ¼ tsp baking powder
  • 2 tsp pumpkin spice
  • Whipped cream


  1. Preheat the oven to 350 F.
  2. Grease 12 cup cupcake pan.
  3. In a bowl stir together flour, pumpkin spice, salt, baking powder and baking soda.
  4. Mix the pumpkin puree with sugar, eggs, vanilla and evaporated milk
  5. Add dry ingredients in the mixture and mix until it’s evenly combine.
  6. Fill the pan with ⅓ cup of the mixture in each cup.
  7. Bake for 20 minutes.
  8. Let the cupcakes cool in the pan for 20 minutes than remove them from the pan and let them cool completely. Store them in the fridge.
  9. Top the cupcakes with whipped cream and dusted with cinnamon or pumpkin pie spice on top before serving.
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Tip: When I first spied this recipe and jotted down my shopping list, I realized I could mix up some pumpkin spice, as every ingredient was already in my spice rack. I followed this simple pumpkin pie spice mix.

Start by mixing up the dry ingredients. (Full disclosure… I started to mix the pumpkin puree instead of the pumpkin spice. The dry ingredients alone will be a little less chunky.)


Next, combine all of the wet and dry ingredients.


Portion the mixture into a greased muffin tin and bake these beauties in a preheated oven for twenty minutes at 350F degrees.


Let them cool for twenty minutes in the pan then transfer onto a cookie sheet. My son ate two before I even started whipping up the cream…they were THAT good.


With some freshly whipped cream and a dash of cinnamon, this dessert is the most stunning and delicious non-pie pumpkin pie you’ll ever taste. Pin this recipe for later, too!Irresistable Pumpkin Pie Bites - crazy delicious and easy to make and serve!


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