pumpkin pie cupcakes

Name: Pumpkin Pie Cupcakes
Prep time: 15 min
Cook time: 20 min
Yield: 12
Cuisine: American
Ingredients: 1 can(s) pumpkin purée (15 oz); 1/2 cup(s) white sugar; 1/4 cup(s) packed brown sugar; 2 large eggs; 1 teaspoon(s) vanilla extract; 3/4 cup(s) evaporated milk (5 oz can plus a little water); 2/3 cup(s) all-purpose flour; 2 teaspoon(s) pumpkin pie spice; 1/4 teaspoon(s) salt; 1/4 teaspoon(s) baking soda; 1/4 teaspoon(s) baking powder; whipped cream cheese (optional); sprinkle pumpkin pie spice, to finish (optional)

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Fran Miller

Parkersburg, WV

Updated on Mar 20, 2024

As someone who loves pumpkin pie but isn't crazy about pie crust, this seemed like a perfect dessert to try. And it is! You get the full flavor of the pumpkin part of the pumpkin pie, with just enough flour in the batter to make each of the 12 cupcakes keep its shape in the muffin tin. Seriously YUMMY! =^..^= In the early days of the internet, I scribbled down this recipe and adjusted the pumpkin pie spice, but I didn’t note where the original recipe came from. Apologies.

Rate

prep time 15 Min

cook time 20 Min

method Bake

yield 12 serving(s)

Ingredients

1 can pumpkin purée (15 oz)
1/2 cup white sugar
1/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup evaporated milk (5 oz can plus a little water)
2/3 cup all-purpose flour
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
whipped cream cheese (optional)
sprinkle pumpkin pie spice, to finish (optional)

How To Make pumpkin pie cupcakes

Step 1

Preheat oven to 350°F. Spray a 12 cup muffin pan with cooking spray. (Paper liners are hard to remove from these cupcakes.)

Step 2

In a large bowl, mix together pumpkin, white sugar, brown sugar, eggs, vanilla, and evaporated milk with a mixer until well-blended. Add the flour, pumpkin pie spice, salt, baking soda, and baking powder and mix well.
Step 3

Evenly divide the batter into the 12 muffin cups, with about 1/3 cup in each. Bake at 350°F for about 20 minutes, or until the cupcakes are no longer jiggly in the middle. Remove from oven and cool 20 minutes in the pan.
Step 4

Carefully take the cupcakes from the cups and chill in the fridge for at least 30 minutes. Serve with whipped cream cheese and a sprinkle of pumpkin pie spice, if desired.
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