Description
These delightful cupcakes combine the flavors of pumpkin pie and a fluffy texture, making them a perfect fall treat. Easy to make and topped with whipped cream, they’re sure to impress!
Ingredients
Scale
- 1 cup all-purpose flour
- 15 oz pumpkin puree
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup evaporated milk
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- Whipped cream for topping
Instructions
- Prepare the Muffin Tin: Line a 12-cup muffin tin with paper or silicone liners. Preheat your oven to 350°F (175°C).
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
- Combine Wet Ingredients: In a large bowl, whisk together the pumpkin puree, sugar, eggs, vanilla extract, and evaporated milk until well combined and smooth.
- Create the Batter: Gradually add the dry ingredients to the wet ingredients, whisking until no streaks of flour remain and the batter is smooth.
- Fill and Bake: Fill each muffin cup with approximately 1/2 cup of batter. Bake for 20 minutes until the cupcakes are set and slightly firm to the touch. Let them cool in the pan for 20 minutes.
- Chill and Top: Remove the cupcakes from the pan and chill them in the fridge for 30 minutes to firm up. Once chilled, top each cupcake with a dollop of whipped cream and a sprinkle of pumpkin pie spice or cinnamon.
Notes
- For added flavor, consider mixing in some chocolate chips or nuts.
- These cupcakes are best enjoyed chilled and can be stored in the refrigerator for a few days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
