Pumpkin Pie Cupcakes
User Reviews
5
Pumpkin Pie Cupcakes
Description
Pumpkin Pie Cupcakes start by combining pumpkin puree, sugar, eggs, vanilla extract, and evaporated milk, whisked until smooth. A separate mix of flour, pumpkin pie spice, salt, baking soda, and baking powder is then incorporated just until blended, ensuring the cupcakes remain light. The batter is scooped into lined muffin pans, filled to about halfway as the cupcakes will slightly deflate during cooling.
Baking at 350°F for roughly 20 minutes results in cupcakes that are firm and set with a moist crumb typical of pumpkin desserts. After cooling in the pan, chilling cupcakes further stabilizes the texture and enhances the flavor. The finished cupcakes are topped with whipped cream and a dusting of pumpkin pie spice, adding creaminess and complementary warmth reminiscent of traditional pumpkin pie.
This recipe delivers individually portioned pumpkin treats ideal for sharing or dessert plates. The use of evaporated milk adds richness, while the balanced spice mix yields well-rounded flavor without overpowering.
Ingredients
Ingredients:
- 1 pumpkin puree 15 oz. can, pure
- 3/4 cup granulated sugar
- 2 egg large
- 1 tsp. vanilla extract
- 3/4 cup evaporated milk
- 2/3 cup all-purpose flour
- 2 tsp. pumpkin pie spice mix
- 1/4 tsp. kosher salt
- 1/4 tsp. baking soda
- 1/4 tsp. baking powder
- Whipped Cream for topping
Instructions
Directions:
- Preheat oven to 350F and line a muffin pan with cupcake liners.
- In a large bowl, combine pumpkin puree, sugar, eggs, vanilla extract, and evaporated milk and whisk until smooth.
- In a separate medium bowl; combine flour, pumpkin pie spice mix, salt, baking soda, and baking powder and whisk until combined.
- Pour dry mixture into pumpkin mixture and mix just until combined.
- Use a cookie scoop to scoop batter into the prepared muffin pan, filling each muffin cup with 1/3 cup batter (make sure you fill at least half way full - these will deflate a bit when they are cooling).
- Bake for about 20 minutes, until cupcakes are set.
- Let cool in the muffin pan for about 30 minutes.
- Transfer cupcakes to a serving tray or plate and chill in the refrigerator for 30 minutes.
- When ready to serve, top cupcakes with whipped cream and sprinkle with pumpkin pie spice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 107 kcal
% Daily Value*
| Serving | 12 | |
| Calories | 107kcal | 5% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 32mg | 11% |
| Sodium | 96mg | 4% |
| Potassium | 76mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 91IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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