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Pumpkin Pie Cupcakes

Enjoy the classic taste of pumpkin pie in a portable, cupcake form that's perfect for gatherings without the mess of slicing a pie.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 1 hour 35 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Fall Recipes
Calories: 180
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • 1 cup Pumpkin puree Use canned pumpkin puree, not pumpkin pie filling.
  • 3/4 cup Granulated sugar
  • 2 large Eggs Use room-temperature eggs.
  • 1 teaspoon Vanilla extract
  • 1/2 cup Evaporated milk Can replace with full-fat coconut milk for dairy-free.
  • 1 1/2 cups All-purpose flour Can replace with gluten-free blend.
  • 2 teaspoons Pumpkin pie spice Can make a homemade blend if desired.
  • 1/4 teaspoon Kosher salt Do not skip, as it balances sweetness.
  • 1/2 teaspoon Baking soda
  • 1 teaspoon Baking powder
  • to taste Whipped cream For topping.

Method
 

Preparation
  1. Preheat your oven to 350°F and line a muffin pan with paper liners.
  2. In a large mixing bowl, whisk together the pumpkin puree, sugar, eggs, vanilla extract, and evaporated milk until smooth.
  3. In another bowl, whisk together the flour, pumpkin pie spice, kosher salt, baking soda, and baking powder.
  4. Combine the dry ingredients with the wet ingredients in two to three additions, folding gently until no flour streaks remain.
  5. Fill each muffin liner about two-thirds full using a cookie scoop or large spoon.
Baking
  1. Bake the cupcakes for 20 to 22 minutes, checking for doneness with a toothpick.
  2. Let the cupcakes cool in the muffin pan for about 10 minutes, then transfer to a wire rack to cool completely.
Chilling and Serving
  1. Once cooled, chill the cupcakes in the fridge for about 1 hour before serving.
  2. Top each cupcake with whipped cream just before serving.

Notes

These cupcakes are perfect for any fall gathering and can be made ahead of time. Store leftovers in an airtight container in the refrigerator for up to five days. Add whipped cream to each cupcake right before serving to keep it fresh.