Post by: Vera | Oh My Goodness | Published on 08/18/2016


Hi guys!  Fall is much closer than we all want to believe. I’m sad because the summer is coming to its end but I’m also happy because the season of fall baking will start soon. So today I decided to share with you a short video on how to make the perfect Pumpkin Pie Cupcakes like a pro ( + homemade Pumpkin Puree )!!!

I revisited one of my most popular recipes during my entire career of food blogging. It’s OMG Pumpkin Pie Cupcakes ! Although the recipe is incredibly easy I wanted to make a video this time just to assure you how simple it is. By watching a video, every cooking rookie can cook like a pro!

I’ll just tell you that these cupcakes are individual portions of traditional pumpkin pie with great combination of texture and yummy pumpkin and spice flavor. Actually whole cupcake is soft and gooey like pumpkin pie filling with rich spiced pumpkin flavor and that’s the best part of every classic pumpkin pie, right?! Today I’ll show you how to make these yummy mini pies from scratch, and we won’t using canned stuff but real pumpkin.

Making your own homemade pumpkin puree is an extra effort but when you try it once you’ll be pureeing your own pumpkin afterwards. Once you substitute homemade for the stuff in the can you’ll realize that homemade pumpkin puree is so much better.

And it’s not that much effort after all. Halve the pumpkin, scoop out the seeds, cut in slices, arrange them onto baking sheet, cook for 45-60 mins until tender to touch, peel off the skin and place the roasted pumpkin flesh in a food processor and pulse until smooth. And it’s done!!!

You can store your homemade pumpkin puree in an air-tight container for a week or place in a freezer for a few months. I personally like to pack one cup of puree to each zip-lock bag, flatten it and store in my freezer to have plenty on hand for cooking and baking during the fall and winter season.

NOTE: in general you should get approximately 1 cup of pumpkin puree from 1 lb. fresh pumpkin, so you can plan ahead.
You can use homemade pumpkin puree in every recipe that calls for canned pumpkin or pumpkin puree.



Prep time: 10 min
Cook time: 20 min
Total time: 30 min


  • 15 oz pumpkin puree
  • 3/4 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 3/4 cup evaporated milk
  • 2/3 cup flour
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1/4 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 1/3 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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