Description
These Pumpkin Pie Cupcakes are a delightful twist on traditional pumpkin pie, offering a portable and individually portioned treat. With warm spices and a creamy texture, they are perfect for fall gatherings or Thanksgiving dessert tables.
Ingredients
Scale
Dry Ingredients:
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons pumpkin pie spice
Wet Ingredients:
- 1 (15-ounce) can pumpkin puree
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup evaporated milk
Optional Toppings:
- Whipped cream
- Ground cinnamon for garnish
Instructions
- Preheat the oven: Preheat to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Mix dry ingredients: Whisk flour, baking powder, baking soda, salt, and pumpkin pie spice in a bowl.
- Combine wet ingredients: In a separate bowl, mix pumpkin, sugars, eggs, and vanilla until smooth.
- Blend batter: Gradually add dry mix to wet ingredients, then stir in evaporated milk until combined.
- Bake: Fill cupcake liners, bake for 20–25 minutes until set.
- Cool and chill: Cool in pan, then refrigerate for at least 1 hour.
- Top and serve: Add whipped cream and cinnamon before serving.
Notes
- These cupcakes have a custard-like texture akin to pumpkin pie.
- For best results, chill before serving.
- Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 135
- Sugar: 13g
- Sodium: 90mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
