Description
These delightful Pumpkin Pie Cupcakes are a perfect blend of traditional pumpkin pie flavors in a fun, individual cupcake form. Moist and spiced just right, they’re topped with whipped cream and a sprinkle of pumpkin pie spice, making them an ideal dessert for fall gatherings or any festive occasion.
Ingredients
Scale
- 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
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with silicone liners, foil liners sprayed with cooking spray, or simply spray the muffin cups with cooking spray to ensure easy removal after baking.
- In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, eggs, vanilla extract, and evaporated milk. Mix until smooth.
- Gradually add the all-purpose flour, pumpkin pie spice, salt, baking powder, and baking soda to the pumpkin mixture, stirring until fully combined.
- Fill each muffin cup with about 1/3 cup of the batter.
- Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for 20 minutes before removing them. Chill in the refrigerator for 30 minutes.
- Top with whipped cream and sprinkle additional pumpkin pie spice on top before serving.
Notes
- Makes 12 cupcakes.
- For an extra festive touch, consider using colored sprinkles or caramel sauce for topping.
- Prep Time: 10 mins
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 150
- Sugar: 14g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg