PUMPKIN PIE CUPCAKES

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PUMPKIN PIE CUPCAKES

PUMPKIN PIE CUPCAKES
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PUMPKIN PIE CUPCAKES

Servings

12

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

107

kcal

Ingredients

  • 1 15 oz. can pure pumpkin puree

  • 3/4 cup granulated sugar

  • 2 large eggs

  • 1 tsp. vanilla extract

  • 3/4 cup evaporated milk

  • 2/3 cup all-purpose flour

  • 2 tsp. pumpkin pie spice mix

  • 1/4 tsp. kosher salt

  • 1/4 tsp. baking soda

  • 1/4 tsp. baking powder

  • whipped cream for topping

Directions

  • Preheat oven to 350F and line a muffin pan with cupcake liners.
  • In a large bowl, combine pumpkin puree, sugar, eggs, vanilla extract, and evaporated milk and whisk until smooth.
  • In a separate medium bowl; combine flour, pumpkin pie spice mix, salt, baking soda, and baking powder and whisk until combined.
  • Pour dry mixture into pumpkin mixture and mix just until combined.
  • Use a cookie scoop to scoop batter into the prepared muffin pan, filling each muffin cup with 1/3 cup batter (make sure you fill at least half way full – these will deflate a bit when they are cooling).
  • Bake for about 20 minutes, until cupcakes are set.
  • Let cool in the muffin pan for about 30 minutes.
  • Transfer cupcakes to a serving tray or plate and chill in the refrigerator for 30 minutes.
  • When ready to serve, top cupcakes with whipped cream and sprinkle with pumpkin pie spice.

this article and recipe adapted from this site