Mini Pumpkin Pie Cupcakes
User Reviews
5
Mini Pumpkin Pie Cupcakes
Description
Mini Pumpkin Pie Cupcakes start with a batter made from pumpkin puree, pumpkin pie spice, brown and granulated sugars, eggs, evaporated milk, and a touch of flour and leaveners. After mixing the wet and dry ingredients, the batter is divided into a greased cupcake pan and baked until set with slightly puffed tops that fall slightly as they cool. Chilling the cupcakes helps them firm up for easier handling and a better texture.
The cupcakes showcase a tender crumb and soft texture imbued with the familiar warm notes of pumpkin pie spice and the subtle sweetness of brown sugar. The evaporated milk adds richness and moisture for a custard-like quality within the cupcake.
Serve these cupcakes chilled with a dollop of whipped cream or whipped topping to complement the pumpkin flavors. They make a seasonal treat suitable for fall occasions or anytime you desire individual pumpkin desserts.
For best results, avoid paper liners as these cupcakes can cling to them; instead use well-greased tins or sturdy metal liners. Allow the cupcakes to cool in the pan before refrigerating at least two hours or overnight to set the texture properly.
Ingredients
- ½ cup all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 egg
- 1 ½ teaspoons pumpkin pie spice
- 15 ounces pumpkin puree
- 10 ounces evaporated milk
- Whipped Cream for serving, or whipped topping
Instructions
- Preheat oven to 375°F. Generously grease a 12 cupcake pan.
- Combine flour, salt, baking soda, & baking powder in a small bowl.
- Mix brown sugar, white sugar, eggs, spice, pumpkin puree, and evaporated milk in a medium bowl until well blended.
- Add dry ingredients and mix well. Divide over cupcake wells.
- Bake 23-25 minutes or until cupcakes are set. Cool in the pan 10 minutes.
- Remove and refrigerate at least 2 hours or overnight. Top with whipped cream and serve.
Notes
- Expect the cupcakes to puff up in the oven and then fall slightly as they cool—that's normal for this recipe.
- Greased pans or metal cupcake liners work best to prevent sticking; paper liners may cause cupcakes to stick and tear.
- Chill the cupcakes for at least 2 hours or overnight before serving for optimal texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 125 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 125 | 6% |
| Carbohydrates | 23g | 8% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 34mg | 11% |
| Sodium | 160mg | 7% |
| Potassium | 181mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 5611IU | 112% |
| Vitamin C | 2mg | 2% |
| Calcium | 88mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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