Pumpkin Pie Cupcakes

barbara lentz


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


☆☆☆☆☆ 0 votes

10 Min
20 Min


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

How to Make Pumpkin Pie Cupcakes


  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

Printable Recipe Card

About Pumpkin Pie Cupcakes

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

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