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Pumpkin Pie Cupcakes Recipe

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3.9 from 15 reviews

These Pumpkin Pie Cupcakes are a delightful fall treat combining the classic flavors of pumpkin pie with the convenience of cupcakes. Moist and spiced perfectly, they are topped with whipped cream and a sprinkle of pumpkin pie spice, making them perfect for holiday gatherings or cozy evenings.

  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Wet Ingredients

  • 1 15 oz. can pure pumpkin puree
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 3/4 cup evaporated milk

Dry Ingredients

  • 2/3 cup all-purpose flour
  • 2 tsp. pumpkin pie spice mix
  • 1/4 tsp. kosher salt
  • 1/4 tsp. baking soda
  • 1/4 tsp. baking powder

Topping

  • Whipped cream (for topping)
  • Pumpkin pie spice (for sprinkling)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners to prepare for baking.
  2. Mix Wet Ingredients: In a large bowl, whisk together the canned pumpkin puree, granulated sugar, eggs, vanilla extract, and evaporated milk until the mixture is smooth and well combined.
  3. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, pumpkin pie spice mix, kosher salt, baking soda, and baking powder until evenly combined.
  4. Combine Mixtures: Gradually pour the dry ingredient mixture into the wet pumpkin mixture and stir gently just until everything is combined. Avoid overmixing to keep cupcakes tender.
  5. Fill Muffin Pan: Using a cookie scoop, portion about 1/3 cup of batter into each cupcake liner, filling them at least halfway full to ensure proper rising.
  6. Bake: Place the muffin pan in the preheated oven and bake for approximately 20 minutes, or until the cupcakes are set and a toothpick inserted in the center comes out clean.
  7. Cool in Pan: Remove the cupcakes from the oven and allow them to cool in the pan for about 30 minutes to prevent breaking when transferring.
  8. Chill: Carefully transfer the cooled cupcakes to a serving tray or plate and refrigerate for 30 minutes to let them chill and set properly.
  9. Serve: When ready to serve, top each cupcake with whipped cream and sprinkle with additional pumpkin pie spice for a festive touch.

Notes

  • Ensure not to overmix the batter to maintain a tender cupcake texture.
  • Filling the cupcake liners at least halfway full helps prevent deflation after baking.
  • Chilling the cupcakes before serving enhances their flavor and helps the whipped cream topping stay firm.
  • You can substitute evaporated milk with regular milk if preferred, but it will slightly alter the richness.
  • Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days.

Find it online: https://allcookedup.com/pumpkin-pie-cupcakes-recipe/