Description

Indulge in the flavors of fall with these delightful Pumpkin Pie Cupcakes that are a perfect mix of a cupcake and traditional pumpkin pie. These crustless treats are easy to make and a great dessert option for the autumn season.

Ingredients

Pumpkin Pie Cupcakes:

1 (15 oz) can pumpkin puree
1/2 cup granulated sugar
1/4 cup brown sugar (packed)
2 large eggs
1 tsp vanilla extract
3/4 cup evaporated milk
2/3 cup all-purpose flour
2 tsp pumpkin pie spice
1/4 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda

Topping:

whipped cream for topping
ground cinnamon for garnish (optional)

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Instructions

Preheat the oven: Preheat the oven to 350°F and line a muffin tin with 12 silicone or parchment cupcake liners.
Mix wet ingredients: In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, vanilla extract, and evaporated milk until smooth.
Combine dry ingredients: In a separate bowl, whisk together the flour, pumpkin pie spice, salt, baking powder, and baking soda.
Combine wet and dry: Add the dry ingredients to the wet mixture and stir until fully combined.
Fill cupcake liners: Spoon the batter evenly into the prepared liners, filling each about 3/4 full.
Bake: Bake for 20–25 minutes, or until the centers are set and a toothpick inserted comes out mostly clean.
Cool and chill: Let cupcakes cool in the pan for 20 minutes, then carefully transfer to the refrigerator and chill for at least 1 hour.
Serve: Serve topped with whipped cream and a sprinkle of cinnamon if desired.

Notes

These cupcakes will have a soft, custard-like center similar to pumpkin pie.
Silicone liners work best to prevent sticking.
Store in the refrigerator for up to 4 days.