Mini Pumpkin Pie Cupcakes

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Dietary: Kosher, Peanut-Free, Soy-Free, Tree-Nut Free, Vegetarian

Leftover pie filling + Hodgson Mill Multigrain Hot Cereal= Cupcakes that will leave everyone asking for more!

Prep: 5 min
Total Time: 25 min
Yield: 10-12 servings


  • 2 cups pumpkin puree, (not pumpkin pie mix)
  • 1/2 cup honey
  • 1/4 cup agave syrup
  • 4 egg whites
  • 1/2 tsp fresh ginger, grated
  • 1/4 tsp ground cloves
  • 1/8 tsp ground allspice
  • 1 1/2 tsp cinnamon
  • 1 1/2 cups milk

For Crust:


  • Mix together all crust ingredients (Multi Grain Hot Cereal, 1/4 cup agave syrup, and 1 tsp vanilla) until crumbly.
  • Combine all pie ingredients in a large mixing bowl, and mix thoroughly.
  • Place the crust mixture in the bottom of non-stick muffin tin evenly. (Depending on the size of you tin you may need two muffin tins)
  • Add pie mixture on top of the crust.
  • Bake at 350°F.
  • Bake for 20 minutes or until set.
  • Mini Pumpkin Pie Cupcakes by Nate & Lacy at