Description
These Pumpkin Pie Cupcakes combine the rich, creamy flavor of classic pumpkin pie with the convenience of a cupcake. Perfectly spiced with pumpkin pie seasoning and topped with a dollop of whipped cream, these moist and tender treats are ideal for fall gatherings or any time you crave seasonal comfort.
Ingredients
Scale
Dry Ingredients
- 2/3 cup all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
Wet Ingredients
- 1 (15 oz) can pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup evaporated milk
Topping
- Whipped cream, for topping
- Additional pumpkin pie spice, for sprinkling
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with silicone liners, foil liners sprayed with cooking spray, or spray the muffin cups directly with cooking spray to ensure cupcakes easily release after baking.
- Mix Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, eggs, vanilla extract, and evaporated milk. Mix thoroughly until the mixture is smooth and homogeneous.
- Add Dry Ingredients: Gradually add the all-purpose flour, pumpkin pie spice, salt, baking powder, and baking soda into the wet pumpkin mixture. Stir gently but fully to combine all ingredients into a smooth batter without overmixing.
- Fill Muffin Cups: Pour about 1/3 cup of batter into each prepared muffin cup, filling them evenly for consistent cupcake size and even baking.
- Bake the Cupcakes: Place the muffin tin in the preheated oven and bake for 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean and the tops are set.
- Cool the Cupcakes: Allow the cupcakes to cool in the pan for about 20 minutes to firm up before carefully removing them from the muffin tin. Transfer to a wire rack if desired.
- Chill and Serve: Chill the cupcakes in the refrigerator for 30 minutes to enhance texture and flavor. Before serving, top each cupcake with whipped cream and sprinkle a light dusting of pumpkin pie spice for an extra festive touch.
Notes
- Use silicone or foil liners for easier cupcake removal and less mess.
- Make sure not to overmix the batter to keep cupcakes tender.
- Chilling the cupcakes before serving enhances the flavor and firmness.
- For a dairy-free version, substitute evaporated milk and whipped cream with plant-based alternatives.
