Pumpkin Pie Cupcakes are a delightful twist on the classic pumpkin pie, offering all the flavors of your favorite fall dessert in a convenient, bite-sized form. These cupcakes have a soft, custard-like texture with a deliciously spiced pumpkin filling, perfect for parties or as a cozy treat on a chilly day.
Ingredients:
1 can (15 oz) pumpkin puree
1/2 cup granulated sugar
1/4 cup brown sugar, packed
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
For the Topping:
Whipped cream or Cool Whip
Ground cinnamon (optional)
Directions:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
Add the evaporated milk and mix until fully incorporated.
In a separate bowl, whisk together the flour, pumpkin pie spice, salt, baking powder, and baking soda.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake for 20-25 minutes, or until the cupcakes are set and a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
Before serving, top each cupcake with a dollop of whipped cream or Cool Whip and a sprinkle of ground cinnamon, if desired.
Details:
Prep Time: 15 minutes | Cooking Time: 20-25 minutes | Total Time: 35-40 minutes
Kcal: 120 kcal per cupcake | Servings: 12 cupcakes