Description
Crustless and custardy, these easy pumpkin pie cupcakes are like mini pumpkin pies baked in a muffin tin—simple, cozy, and perfect for fall.
Ingredients
**For the Pumpkin Pie Cupcakes**
15 oz 100% pure pumpkin puree
1 cup sugar
2 large eggs
2 tsp pure vanilla extract
12 oz evaporated milk
3/4 cup all-purpose flour
2 tsp pumpkin pie spice
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
2 tbsp cornstarch
**For the Homemade Whipped Cream (Optional)**
1 cup heavy whipping cream
1/2 cup powdered sugar
1/4 tsp vanilla extract
1/8 tsp salt
Instructions
1. Preheat oven to 350°F.
2. In a mixing bowl, combine pumpkin puree, sugar, eggs, vanilla, and evaporated milk. Mix until smooth.
3. Add flour, pumpkin pie spice, salt, baking powder, baking soda, and cornstarch. Mix until fully incorporated.
4. Transfer batter to a measuring cup with a pour spout.
5. Fill silicone muffin cups 3/4 full. Place on a baking sheet.
6. Bake for 30 minutes or until centers are set.
7. Cool completely at room temperature, then refrigerate until chilled.
8. Whip cream until stiff peaks form, then mix in powdered sugar, vanilla, and salt.
9. Store whipped cream separately until serving.
10. Top chilled cupcakes with whipped cream and a dash of spice.
Notes
Store cupcakes in the fridge for up to 3 days in a sealed glass container.
Best served chilled, eaten with a fork.
If using pumpkin pie filling instead of puree, omit pumpkin pie spice.
Vanilla ice cream can be used instead of whipped cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 160
- Sugar: 18g
- Sodium: 135mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg