Carla Hall's Pumpkin Cupcakes with Apple Pie Filling: A Perfect Thanksgiving Treat

Each cupcake is not only delicious but also visually festive, with decorative pie crust cutouts and optional fall-themed sprinkles. Chef Carla Hall has crafted a delightful dessert that combines the best fall flavors, making it an ideal choice for your Thanksgiving table. Her pumpkin cupcakes, filled with apple pie filling and topped with cream cheese frosting, can be prepped ahead to ease your holiday cooking. During her appearance on Good Morning America, the Harry Potter: Wizards of Baking judge shared her recipe, joined by James and Oliver Phelps (Fred and George Weasley from the Harry Potter films). Together, they added a touch of magic to this festive treat, which balances warm spices and creamy sweetness.

The recipe, detailed below, yields 12 delectable cupcakes with a mix of textures and flavors that celebrate the season.
Recipe with Step-by-Step Instructions
Ingredients
Cupcakes:

• Nonstick cooking spray
• 1 3/4 cups cake flour
• 2 teaspoons pumpkin pie spice
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon fine salt
• One 15-ounce can pure pumpkin purée
• 1 cup granulated sugar
• 1 1/2 sticks (12 tablespoons) unsalted butter, melted
• 2 large eggs
• 1/4 cup milk
• 2 teaspoons pure vanilla extract

Pie Crust Cutouts:

• Half a rolled pie crust (store-bought or homemade)
• 2 tablespoons milk, for brushing
• Orange, yellow, and red sanding sugar
• Filling:
• 2 tablespoons unsalted butter
• 1 pound apples, peeled, cored, and diced
• 1/4 cup granulated sugar
• 1 teaspoon pumpkin pie spice
• Pinch fine salt

Cream Cheese Frosting:

• 8 ounces cream cheese, softened
• 1 stick (8 tablespoons) unsalted butter, softened
• 1 teaspoon pure vanilla extract
• 3 cups confectioners’ sugar
• Fall-themed sprinkle mix, optional

Instructions
1) Prepare the Cupcakes:

• Preheat your oven to 350°F and grease a 12-cup muffin tin.
• Whisk cake flour, pumpkin pie spice, baking powder, and salt in a large bowl.
• In another bowl, mix pumpkin purée, sugar, melted butter, eggs, milk, and vanilla. Gradually fold this wet mixture into the dry ingredients until just combined.
• Fill each muffin cup 3/4 full with the batter.

2) Make the Apple Pie Filling:

• Melt butter in a skillet over medium heat. Add diced apples, sugar, pumpkin pie spice, and salt. Cook until apples soften and the mixture thickens, about 10 minutes. Set aside to cool.

3) Bake and Cool:

• Bake the cupcakes for 20–25 minutes or until a toothpick comes out clean. Let cool completely.

4) Create Pie Crust Decorations:

• Roll out the pie crust and cut leaf shapes using a cookie cutter. Brush with milk and sprinkle with sanding sugar. Bake at 375°F for 8–10 minutes until golden.

5) Make the Frosting:

• Beat cream cheese and butter together until smooth. Add vanilla, then gradually mix in confectioners’ sugar until light and fluffy.

6) Assemble the Cupcakes:

• Hollow out a small center in each cupcake and fill with apple pie mixture. Pipe frosting over the top using a star tip. Garnish with pie crust cutouts and sprinkles, if desired.