Description
These Pumpkin Pie Cupcakes combine the rich, spiced flavors of classic pumpkin pie with the convenience and fun of cupcakes. Perfectly moist and tender, they are infused with warm pumpkin pie spice and topped with a dollop of whipped cream, making them an ideal treat for fall gatherings or holiday celebrations.
Ingredients
Scale
Wet Ingredients
- 1 (15 oz) can pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup evaporated milk
Sugars
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
Dry Ingredients
- 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
Toppings
- Whipped cream (for topping)
- Additional pumpkin pie spice (for sprinkling)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a 12-cup muffin tin by lining it with silicone or foil liners sprayed with cooking spray, or simply spray the muffin cups with cooking spray to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, eggs, vanilla extract, and evaporated milk. Mix thoroughly until the mixture is smooth and uniform in texture.
- Add Dry Ingredients: Gradually incorporate the all-purpose flour, pumpkin pie spice, salt, baking powder, and baking soda into the wet mixture. Stir gently but well until all ingredients are fully combined and the batter is smooth.
- Fill Muffin Cups: Spoon about 1/3 cup of batter into each prepared muffin cup, evenly distributing the mixture among all 12 cups.
- Bake: Place the muffin tin in the preheated oven and bake for 20 minutes. Check doneness by inserting a toothpick into the center of a cupcake; it should come out clean or with only a few moist crumbs attached.
- Cool Cupcakes: Remove the cupcakes from the oven and let them cool in the tin for 20 minutes. Afterward, remove them from the pan and transfer to a wire rack or plate, then chill in the refrigerator for an additional 30 minutes to set.
- Add Toppings and Serve: Before serving, top each cupcake with whipped cream and sprinkle a small amount of additional pumpkin pie spice on top for enhanced flavor and presentation.
Notes
- Use canned pumpkin puree, not pumpkin pie filling, to ensure the right consistency and flavor.
- Ensure the eggs and evaporated milk are at room temperature for better mixing.
- To make these cupcakes dairy-free, substitute evaporated milk with a non-dairy evaporated milk alternative and skip the whipped cream or use a coconut-based whipped topping.
- For more intense pumpkin pie flavor, you can increase the pumpkin pie spice slightly, but be careful not to overpower the batter.
- These cupcakes store well in an airtight container in the refrigerator for up to 3 days.
