Description
These Easy Pumpkin Pie Cupcakes are soft, spiced, and crust-free — a cozy fall dessert that’s quick to prep and perfect for any occasion.
Ingredients
15 oz pure pumpkin puree (canned)
1 cup sugar
2 large eggs
2 tsp pure vanilla extract
12 oz evaporated milk (canned)
3/4 cup all-purpose flour
2 tsp pumpkin pie spice
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
2 tbsp cornstarch
For Homemade Whipped Cream:
1 cup heavy whipping cream (cold)
1/2 cup powdered sugar
1/4 tsp vanilla extract
1/8 tsp salt
Instructions
1. Preheat oven to 350°F.
2. In a large bowl, whisk pumpkin, sugar, eggs, vanilla, and evaporated milk until smooth.
3. In another bowl, combine flour, pumpkin pie spice, salt, baking powder, baking soda, and cornstarch.
4. Add dry mixture to wet ingredients and stir until well combined.
5. Transfer batter to a spouted measuring cup.
6. Pour into silicone muffin cups, filling ¾ full.
7. Place muffin cups on a baking sheet and bake for 30 minutes or until centers are set.
8. Cool completely before removing from molds.
9. Chill in refrigerator until cold.
10. Top with whipped cream and a sprinkle of pumpkin pie spice before serving.
11.
12. For Whipped Cream:
13. Whip cream with a mixer until stiff peaks form (about 5 minutes).
14. Add powdered sugar, vanilla extract, and salt.
15. Mix on low for 30 seconds. Chill until ready to use.
Notes
Use only silicone muffin cups or silicone pans to prevent sticking.
Pumpkin pie mix can be used in place of puree — omit the spice if doing so.
Store cupcakes in the refrigerator in a lidded glass container.
Best served cold and eaten with a fork like mini pies.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Pumpkin Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 160
- Sugar: 18g
- Sodium: 130mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg