Description
Delight in these moist and flavorful Pumpkin Pie Cupcakes, a perfect individual-sized treat combining the warm spices of pumpkin pie with a soft cupcake texture. Ideal for fall gatherings or festive occasions, these cupcakes are topped with whipped cream and a sprinkle of pumpkin pie spice for an extra touch of seasonal sweetness.
Ingredients
Scale
Main Ingredients
- 1 (15 oz) can pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup evaporated milk
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
- 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 with silicone liners, foil liners sprayed with cooking spray, or simply grease 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. Stir the mixture until it is smooth and well blended.
- Add Dry Ingredients: Gradually incorporate the all-purpose flour, pumpkin pie spice, salt, baking powder, and baking soda into the pumpkin mixture. Stir continuously until the batter is fully combined and smooth.
- Fill Muffin Cups: Using a spoon or scoop, fill each muffin cup with approximately 1/3 cup of the batter to ensure even baking and uniform cupcake sizes.
- Bake: Place the muffin tin in the preheated oven and bake for 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean, indicating they are fully cooked.
- Cool and Chill: After baking, let the cupcakes cool in the pan for 20 minutes to set. Then carefully remove them from the tin and chill in the refrigerator for 30 minutes to enhance their texture and flavor.
- Add Toppings and Serve: Before serving, top each cupcake with whipped cream and lightly sprinkle additional pumpkin pie spice over the top for a festive and flavorful finish.
Notes
- If you don’t have pumpkin pie spice, you can substitute with a mixture of cinnamon, nutmeg, ginger, and cloves.
- Ensure the evaporated milk is well mixed into the batter for a moist and tender cupcake texture.
- For easier cleanup and removal, silicone liners are preferred over paper liners.
- These cupcakes keep well refrigerated for up to 3 days; bring to room temperature before serving for best flavor.
