Pumpkin Pie Cupcakes Recipe

Introduction

There’s something undeniably cozy about pumpkin-flavored treats, especially as the weather turns cooler and the leaves begin to change. These Pumpkin Pie Cupcakes are a delightful twist on the traditional pumpkin pie, capturing all the rich flavors of fall in a convenient cupcake form. My family has always been a fan of pumpkin desserts, and these cupcakes quickly became a favorite at our gatherings. The combination of spices, the creamy texture, and the sweet whipped cream topping create a deliciously festive treat that everyone loves. Every bite is a reminder of the holiday spirit, and they are perfect for any occasion, from Halloween parties to Thanksgiving dinner.

Ingredients

• 1 (15 oz) can pumpkin puree
• 1/2 cup granulated sugar
• 1/4 cup brown 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

Instructions

Step 1: Preheat the Oven

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). This ensures that the cupcakes will bake evenly.

Step 2: Prepare the Muffin Tin

Line a 12-cup muffin tin with silicone liners or foil liners that have been sprayed with cooking spray. Alternatively, you can spray the cups directly with cooking spray. Avoid using paper liners, as they can make it difficult to remove the cupcakes after baking.

Step 3: Mix the Wet Ingredients

In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, eggs, vanilla extract, and evaporated milk. Mix until all ingredients are well blended and smooth.

Step 4: Add the Dry Ingredients

To the pumpkin mixture, add the all-purpose flour, pumpkin pie spice, salt, baking powder, and baking soda. Stir until just combined, being careful not to overmix.

Step 5: Fill the Muffin Cups

Using a measuring cup, fill each muffin cup with about 1/3 cup of the pumpkin batter. This will ensure that each cupcake is nicely portioned.

Step 6: Bake

Place the muffin tin in the preheated oven and bake for about 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Step 7: Cool the Cupcakes

Once baked, remove the muffin tin from the oven and let it cool for about 20 minutes. After cooling, gently remove the cupcakes from the tin and place them in the refrigerator for at least 30 minutes to chill.

Step 8: Serve

Top each cupcake with whipped cream and sprinkle additional pumpkin pie spice on top before serving.

Nutrition Facts

• Servings: 12 cupcakes
• Calories per serving: Approximately 180
• Total Fat: 6g
• Saturated Fat: 2g
• Cholesterol: 40mg
• Sodium: 80mg
• Total Carbohydrates: 28g
• Dietary Fiber: 1g
• Sugars: 10g
• Protein: 3g

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour (including cooling time)

How to Serve

• Top with whipped cream.
• Sprinkle additional pumpkin pie spice or cinnamon for extra flavor.
• Serve chilled or at room temperature.
• Pair with a warm beverage like apple cider or spiced latte.
• Garnish with pecans or caramel sauce for added decadence.

Additional Tips

1. Use Fresh Pumpkin: If you prefer, you can use homemade pumpkin puree instead of canned. Just make sure to drain excess moisture for the right consistency.
2. Don’t Overmix: When combining the wet and dry ingredients, mix just until combined to ensure a tender cupcake.
3. Cool Completely: Allow the cupcakes to cool thoroughly before topping with whipped cream to prevent it from melting.
4. Spice it Up: Feel free to adjust the amount of pumpkin pie spice according to your taste.
5. Test for Doneness: Oven temperatures can vary, so keep an eye on the cupcakes as they bake.

Recipe Variations

• Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend for a gluten-free option.
• Dairy-Free: Use coconut milk or almond milk in place of evaporated milk and dairy-free whipped topping.
• Chocolate Chip Pumpkin Cupcakes: Add 1/2 cup of mini chocolate chips to the batter for a chocolatey twist.
• Nuts: Mix in chopped walnuts or pecans for added texture and flavor.
• Frosting Alternatives: Instead of whipped cream, top with cream cheese frosting for a rich and tangy flavor.

Serving Suggestions

• Serve at holiday gatherings, birthday parties, or potlucks.
• Pair with a slice of cheese or a charcuterie board for a delightful dessert spread.
• Perfect as a festive treat for Halloween or Thanksgiving celebrations.

Freezing and Storage

• Storage: Store any leftover cupcakes in an airtight container in the refrigerator for up to 3 days.
• Freezing: To freeze, place cooled cupcakes in a single layer in a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator before serving. It’s best to add whipped cream just before serving to keep it fresh.

FAQ Section

1. Can I use fresh pumpkin instead of canned?
   Yes, you can use fresh pumpkin puree, just ensure it’s not too watery.
2. Can I make these cupcakes ahead of time?
   Absolutely! They can be made a day in advance and stored in the fridge.
3. Can I substitute the eggs in this recipe?
   You can use flax eggs or applesauce as a substitute for eggs if you prefer a vegan option.
4. What can I use instead of evaporated milk?
   You can use regular milk or a non-dairy milk for a lighter version.
5. Can I make mini pumpkin cupcakes?
   Yes, adjust the baking time to about 15 minutes for mini cupcakes.
6. How do I know when the cupcakes are done?
   Insert a toothpick into the center; it should come out clean if they are fully baked.
7. What type of whipped cream should I use?
   You can use homemade whipped cream or store-bought for convenience.
8. Can I add more spices?
   Feel free to add extra spices like cinnamon or nutmeg to suit your taste.
9. What can I do with leftovers?
   Leftover cupcakes can be crumbled and used as a topping for ice cream or yogurt.
10. Are these cupcakes suitable for kids?
    Yes, they are a kid-friendly treat and perfect for fall celebrations!

Conclusion

These Pumpkin Pie Cupcakes are not only simple to make but also incredibly delicious, capturing the essence of pumpkin pie in a fun and portable form. Whether you’re celebrating a special occasion or just looking to enjoy a seasonal treat, these cupcakes are sure to please everyone. With a fluffy texture and the rich flavor of pumpkin and spices, they are the perfect addition to your fall baking repertoire. Give them a try, and watch them disappear in no time!

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