Description
These Pumpkin Pie Cupcakes offer a delightful twist on the classic fall dessert, featuring a soft, custardy texture reminiscent of mini crustless pumpkin pies. Perfectly spiced and creamy, they are best served chilled and topped with whipped cream and a dash of cinnamon for an irresistible seasonal treat.
Ingredients
Scale
Dry Ingredients
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons pumpkin pie spice
Wet Ingredients
- 1 (15-ounce) can pumpkin purée
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup evaporated milk
Toppings (Optional)
- Whipped cream for topping
- Cinnamon for dusting
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease each cup to ensure easy removal of the cupcakes.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice until fully combined.
- Combine Wet Ingredients: In a large bowl, mix the pumpkin purée, granulated sugar, brown sugar, eggs, and vanilla extract until the mixture is smooth and uniform.
- Incorporate Evaporated Milk: Stir in the evaporated milk to the wet mixture until fully mixed to achieve a creamy consistency.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently until smooth. Note that the batter will be thinner than typical cupcake batter because of its custard-like texture.
- Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about three-quarters full to allow room for rising without overflowing.
- Bake: Place the muffin tin into the preheated oven and bake for 20 to 25 minutes, or until the centers are set and a toothpick inserted comes out mostly clean.
- Cool: Allow the cupcakes to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
- Chill: Refrigerate the cupcakes for at least one hour before serving to enhance their custardy texture and flavor.
- Serve: Just before serving, top the cupcakes with whipped cream and sprinkle a little cinnamon on top if desired for an added touch of warmth and flavor.
Notes
- These cupcakes have a soft, custardy texture—more akin to mini crustless pumpkin pies than traditional fluffy cupcakes.
- For easy removal, use foil liners or lightly greased silicone muffin pans to prevent sticking.
- Best served chilled to maximize their creamy texture and rich flavor.
