Description
Indulge in these delightful Pumpkin Pie Cupcakes that offer all the flavors of a traditional pumpkin pie in individual cupcake form. Perfect for fall gatherings or a sweet treat any time of year.
Ingredients
Scale
Pumpkin Pie Cupcakes:
- 1 (15 oz) can pumpkin puree
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup evaporated milk
- 2/3 cup all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- Whipped cream for topping (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners.
- Mix wet ingredients: In a large bowl, whisk together pumpkin puree, sugar, eggs, and vanilla extract until smooth. Add evaporated milk and stir to combine.
- Combine dry ingredients: In a separate bowl, whisk together flour, pumpkin pie spice, salt, baking powder, and baking soda. Add the dry ingredients to the wet mixture and mix until fully incorporated. The batter will be thin.
- Fill cupcake liners: Fill each cupcake liner about 3/4 full with the batter.
- Bake: Bake for 20 to 25 minutes, or until the centers are set and a toothpick inserted comes out mostly clean.
- Cool and chill: Let cool in the pan for 20 minutes, then transfer to the refrigerator to chill for at least 1 hour.
- Serve: Top with whipped cream before serving if desired.
Notes
- These cupcake-style pumpkin pies are soft and custardy—best served chilled.
- Store in the refrigerator for up to 4 days.
- For added flavor, sprinkle with cinnamon sugar before serving.
Nutrition
- Serving Size: 1 cupcake
- Calories: 130
- Sugar: 13g
- Sodium: 95mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
