Yields: 18 cups Prep time: 15 minutes Cook time: 18-22 minutes Chill time: 1.5+ hours total Calories: Approx. 192 kcal per cup (including estimated whipped topping)
These delightful treats capture the essence of pumpkin pie in a convenient single serving. With a hint of maple and warm spices, they bake into a delicate custard-like cup, perfect when chilled and topped with whipped cream.
Ingredients
For the Custard Cups:
- 1 can (15 oz / 425g) plus approx. half of a second can (total 22.5 oz / 640g) pure pumpkin puree
- 3/4 cup (150g) granulated sugar
- 3/8 cup (approx. 125g / 90ml) pure maple syrup (New Addition)
- 3 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 3/4 cup (180ml) evaporated milk
- 1 cup (approx. 120g) all-purpose flour
- 1 tablespoon (approx. 6g) pumpkin pie spice mix
- 3/8 teaspoon kosher salt
- 3/8 teaspoon baking soda
- 3/8 teaspoon baking powder
For the Topping (Optional but Recommended):
- 1 1/2 cups (360ml) heavy whipping cream, cold
- 2 tablespoons granulated sugar (or to taste)
- 1 teaspoon pure vanilla extract
- Extra pumpkin pie spice, for dusting (optional)
Equipment:
- Standard 12-cup muffin tin plus a 6-cup muffin tin (or two 12-cup tins)
- Paper cupcake liners
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Cookie scoop or measuring cup (for portioning batter)
- Wire cooling rack
- Electric mixer (for whipped cream)
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C). Line 18 standard muffin cups with paper liners.
- Mix Wet Ingredients: In a large bowl, combine the pumpkin puree, granulated sugar, maple syrup, eggs, vanilla extract, and evaporated milk. Whisk thoroughly until the mixture is smooth and uniform.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, pumpkin pie spice mix, salt, baking soda, and baking powder until well combined.
- Combine Batter: Pour the dry ingredient mixture into the wet pumpkin mixture. Whisk gently just until all ingredients are incorporated and no dry streaks remain. Be careful not to overmix.
- Fill Muffin Cups: Using a cookie scoop or a 1/3 cup measure, portion the batter evenly among the 18 prepared muffin liners. Each liner should be filled at least half to two-thirds full (the batter level will seem high, but they deflate slightly upon cooling).
- Bake: Place the muffin tin(s) in the preheated oven. Bake for 18-22 minutes, or until the centers of the custard cups are set (they should not jiggle excessively when the pan is gently shaken). A toothpick inserted near the center might still have slight moist crumbs but shouldn’t come out with wet batter.
- Cool in Pan: Carefully remove the muffin tin(s) from the oven and place them on a wire cooling rack. Let the custard cups cool completely in the pan for at least 30 minutes. They will deflate somewhat as they cool.
- Chill: Once cooled in the pan, gently transfer the custard cups to a serving tray or airtight container. Refrigerate for at least 1 hour, or until well-chilled, before serving.
- Prepare Topping and Serve: Just before serving, prepare the whipped cream. In a chilled bowl using an electric mixer, whip the cold heavy cream, 2 tablespoons sugar, and 1 tsp vanilla extract until soft or medium peaks form. Top each chilled custard cup with a dollop of whipped cream and an optional sprinkle of pumpkin pie spice. Serve immediately. Keep leftovers refrigerated.
Estimated Nutritional Information (Per Cup, including ~1.5 Tbsp Whipped Topping)
- Calories: approx. 192 kcal
- Total Fat: approx. 9g
- Saturated Fat: approx. 5g
- Total Carbohydrates: approx. 25g
- Dietary Fiber: approx. 1.5g
- Total Sugars: approx. 18g
- Protein: approx. 3g* (Recalculated)
- Sodium: approx. 110mg (Recalculated)
(Note: Nutritional information is an estimate calculated based on the specific ingredients and quantities used in this modified recipe, including estimated topping amount. Actual values may vary based on specific brands of pumpkin puree, evaporated milk, maple syrup, cream fat content, and precise measurements. Recalculation suggests higher protein/sodium than original thought process but overall calories are similar).
