Description
These Pumpkin Pie Cupcakes bring the classic flavors of pumpkin pie to a convenient, handheld dessert. Moist and spiced with pumpkin pie spice, these cupcakes are perfect for fall celebrations and holiday gatherings. Topped with whipped cream and a sprinkle of extra pumpkin pie spice, they deliver a festive and comforting treat that’s easy to prepare and sure to please.
Ingredients
Scale
Wet Ingredients
- 1 (15 oz) can pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup evaporated milk
Sweeteners
- 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
Optional Toppings
- Whipped cream
- Additional pumpkin pie spice for sprinkling
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with silicone liners, foil liners sprayed with cooking spray, or spray the muffin cups directly with cooking spray to ensure cupcakes release easily after baking.
- 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 batter is smooth and evenly blended.
- Add Dry Ingredients: Gradually stir in the all-purpose flour, pumpkin pie spice, salt, baking powder, and baking soda to the wet mixture, mixing just until fully combined to avoid overmixing.
- Fill Muffin Cups: Spoon about 1/3 cup of the prepared batter into each muffin cup, distributing the batter evenly across the 12 cups.
- Bake: Place the muffin tin in the preheated oven and bake for about 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean, indicating they are fully cooked.
- Cool and Chill: Allow the cupcakes to cool in the pan for 20 minutes, then carefully remove them. Chill the cupcakes in the refrigerator for an additional 30 minutes to set and enhance flavor.
- Serve: Before serving, top each cupcake with a dollop of whipped cream and sprinkle a pinch of pumpkin pie spice on top for an extra festive touch.
Notes
- You can substitute the evaporated milk with whole milk or a dairy-free alternative if preferred.
- For easier cleanup and cupcake removal, silicone liners are highly recommended.
- Adjust the pumpkin pie spice amount based on your spice preference or use a homemade blend.
- These cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
- To make them vegan, substitute eggs with flax eggs and use a dairy-free evaporated milk alternative, and top with vegan whipped cream.
