pumpkin pie cupcakes
When the weather cools and the leaves begin to fall, indulge in the cozy flavors of pumpkin pie in cupcake form. These handheld treats are perfect for any fall gathering.
Equipment
- Muffin Tin
- Mixing Bowls:
- Whisk
Ingredients
- 1 cup Pumpkin puree Make sure it's pure pumpkin, not pumpkin pie filling.
- ¾ cup Granulated sugar
- ¼ cup Brown sugar Adds a deep, caramel-like sweetness.
- 2 large Eggs
- ⅔ cup Evaporated milk
- ½ cup All-purpose flour
- 2 teaspoons Pumpkin pie spice
- 1 teaspoon Ground cinnamon
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ¼ teaspoon Salt
- 1 teaspoon Vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. Lightly spray the liners with non-stick spray for easy removal.
- In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, eggs, evaporated milk, and vanilla extract until smooth.
- In another bowl, whisk together all-purpose flour, pumpkin pie spice, ground cinnamon, baking powder, baking soda, and salt.
- Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Be careful not to overmix.
- Fill each cupcake liner about ¾ full with the batter. These cupcakes will not rise significantly, so don't worry about overflow.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out mostly clean with a slight bit of moisture.
- Allow the cupcakes to cool in the pan for 10 minutes, then transfer them to a wire rack. Once fully cooled, refrigerate for at least an hour for the best texture.
Notes
Feel free to swap in any spices or add-ins you like! These cupcakes are versatile and can be tailored to your taste. Top with whipped cream, a sprinkle of cinnamon, or a drizzle of caramel for a special touch.