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Pumpkin Pie Cupcakes Recipe

Pumpkin Pie Cupcakes Recipe
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4.8 from 6 reviews

These Pumpkin Pie Cupcakes are a delightful twist on traditional pumpkin pie, with a creamy, custard-like center and a hint of warm spices. Perfect for fall gatherings or as a sweet treat any time of year.

Ingredients

Units Scale

Pumpkin Cupcakes:

  • 1 (15-ounce) can pumpkin puree
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 large eggs
  • 3/4 cup evaporated milk
  • 1 teaspoon vanilla extract
  • 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

Topping:

  • whipped cream for topping (optional)

Instructions

  1. Preheat the oven: Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. Mix wet ingredients: In a large bowl, whisk together the pumpkin puree, sugars, eggs, evaporated milk, and vanilla extract until smooth.
  3. Combine dry ingredients: In a separate bowl, whisk together the flour, pumpkin pie spice, salt, baking powder, and baking soda.
  4. Blend ingredients: Gradually stir the dry ingredients into the wet mixture until well combined.
  5. Fill muffin cups: Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
  6. Bake: Bake for 20–25 minutes, or until the centers are set and a toothpick inserted comes out mostly clean.
  7. Cool and chill: Allow the cupcakes to cool in the pan for 20 minutes, then transfer to the refrigerator to chill for at least 1 hour.
  8. Top and serve: Top with whipped cream before serving if desired.

Notes

  • These cupcakes will have a soft, custard-like center similar to pumpkin pie.
  • Store in the refrigerator for up to 3 days.

Nutrition

Find it online: https://easy-tapas-recipes.com/pumpkin-pie-cupcakes-recipe/