Description
These Pumpkin Pie Cupcakes offer a delightful twist on traditional pumpkin pie, featuring a soft, custardy texture reminiscent of mini crustless pumpkin pies. Perfect for fall, they’re easy to make, baked to perfection, and can be topped with whipped cream and a dash of cinnamon for an extra festive touch.
Ingredients
Scale
Dry Ingredients
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons pumpkin pie spice
Wet Ingredients
- 1 (15-ounce) can pumpkin purée
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup evaporated milk
Topping (Optional)
- Whipped cream
- Cinnamon for dusting
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease each cup to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice until well combined.
- Combine Wet Ingredients: In a large bowl, mix the pumpkin purée, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and uniform.
- Add Evaporated Milk: Stir in the evaporated milk with the wet mixture until fully incorporated.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently until the batter is smooth; expect a thinner consistency than typical cupcake batter.
- Fill Muffin Cups: Evenly divide the batter into the prepared muffin cups, filling each about three-quarters full to allow room for baking.
- Bake the Cupcakes: Bake for 20 to 25 minutes, or until the cupcake centers are set and a toothpick inserted comes out mostly clean.
- Cool Down: Let the cupcakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
- Chill: Refrigerate the cupcakes for at least 1 hour prior to serving for the best texture and flavor.
- Serve: Optionally top each cupcake with a dollop of whipped cream and a sprinkle of cinnamon for added taste and presentation.
Notes
- The cupcakes have a soft, custardy texture, similar to mini crustless pumpkin pies rather than traditional fluffy cupcakes.
- For easy removal, consider using foil liners or lightly greased silicone muffin pans.
- Best served chilled to enhance the custard-like flavor and texture.
Nutrition
- Serving Size: 1 cupcake
- Calories: 140
- Sugar: 14g
- Sodium: 115mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
