Pumpkin Pie Cupcakes

barbara lentz

By
@blentz8

These have the consistancy of a pumpkin pie on the inside but stable enough on the outside to hold in your hand. I love them sprinkled with a little cinnamon on top of the whip cream


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Rating:

Comments:

Serves:

12

Prep:

10 Min

Cook:

20 Min

Method:

Bake

Ingredients

15 oz
pumpkin puree
1 c
sugar
2 large
eggs
1 tsp
vanilla
3/4 c
evaporated milk
2/3 c
flour
1/4 tsp
each salt baking soda and baking powder
2 tsp
pumpkin pie spice
whip cream

Directions Step-By-Step

1
Preheat oven 350 degrees
Grease 12 cupcake tin pan
2
In a bowl stir together flour, pumpkin spice, salt, baking powder, and baking soda.
3
In another bowl mix the pumpkin puree, sugar, eggs, vanilla and evaporated milk. Add the dry ingredients.
4
Fill the muffin tins 1/2 full. Bake 20 minutes.
Serve cold with whip cream sprinkled with a little cinnamon. store in fridge

About this Recipe

Course/Dish: Pies
Main Ingredient: Sugar
Regional Style: American