Description
These Pumpkin Pie Cupcakes deliver all the cozy flavors of a classic pumpkin pie in a deliciously soft and custard-like cupcake form. Perfect for fall gatherings or Thanksgiving, they are easy to make and topped optionally with whipped cream for an extra festive touch.
Ingredients
Scale
Main Ingredients
- 1 can (15 oz) pumpkin puree
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup evaporated milk
Dry Ingredients
- â…” cup all-purpose flour
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
Topping (Optional)
- Whipped cream for topping
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease well with nonstick spray to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, granulated sugar, eggs, vanilla extract, and evaporated milk until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, mix together all-purpose flour, pumpkin pie spice, salt, baking powder, and baking soda ensuring even distribution.
- Combine Batter: Gradually stir the dry ingredients into the wet ingredients until fully incorporated. The batter will be thinner than traditional cupcake batters, reflecting the custard-like texture.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full to allow for even baking without overflow.
- Bake: Bake in the preheated oven for 20 to 25 minutes, or until the tops are set and a toothpick inserted into the center comes out clean, indicating doneness.
- Cool and Chill: Allow the cupcakes to cool in the pan for 10 minutes, then transfer them to the refrigerator for at least 30 minutes to fully set the custard-like texture.
- Serve: Serve the cupcakes chilled or at room temperature. Optionally, top each cupcake with a dollop of whipped cream before serving for an extra creamy contrast.
Notes
- These cupcakes boast a soft, custard-like texture reminiscent of classic pumpkin pie.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days to maintain freshness and texture.
- For best results, chill the cupcakes thoroughly before serving to enhance their custard consistency.
- Whipped cream topping is optional but adds a delightful richness and presentation appeal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 140
- Sugar: 13g
- Sodium: 160mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
