Pumpkin Pie Cupcakes

These delightful pumpkin pie cupcakes capture the essence of fall in a convenient, portable treat. With a moist texture and spiced flavor, they are perfect for holiday gatherings or any occasion that calls for a sweet, seasonal indulgence.

Ingredients

• 1 can (15 oz) pumpkin puree
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup evaporated milk
• 1 cup all-purpose flour
• 2 teaspoons pumpkin pie spice
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda

For the Topping:

• Whipped cream or Cool Whip
• Ground cinnamon (optional)

Directions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
2. Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
3. Incorporate Milk: Add the evaporated milk and mix until fully incorporated.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, pumpkin pie spice, salt, baking powder, and baking soda.
5. Mix Together: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake: Bake for 20-25 minutes, or until the cupcakes are set and a toothpick inserted into the center comes out clean.
8. Cool: Allow the cupcakes to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
9. Top and Serve: Before serving, top each cupcake with a dollop of whipped cream or Cool Whip and a sprinkle of ground cinnamon, if desired.

Servings and Timing

This recipe yields approximately 12 cupcakes. The preparation time is about 15 minutes, with a cooking time of 20-25 minutes, making the total time around 40-45 minutes.

Variations

• Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.
• Vegan: Use flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and substitute evaporated milk with a non-dairy alternative.
• Chocolate Pumpkin Cupcakes: Add chocolate chips to the batter for a richer flavor.

Storage/Reheating

Store any leftover cupcakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the microwave for about 10-15 seconds, or enjoy them at room temperature.

10 FAQs

1. Can I use fresh pumpkin instead of canned?
   Yes, you can use fresh pumpkin puree, but ensure it is well-cooked and blended until smooth.
2. How do I know when the cupcakes are done?
   A toothpick inserted into the center should come out clean when they are baked through.
3. Can I freeze these cupcakes?
   Yes, you can freeze them for up to 3 months. Make sure to wrap them well.
4. What can I use instead of evaporated milk?
   You can substitute with coconut milk or almond milk, but the texture may vary slightly.
5. How can I make these cupcakes more festive?
   Add a sprinkle of nutmeg or use themed cupcake liners for special occasions.
6. Is there a dairy-free option?
   Yes, substitute evaporated milk with a plant-based alternative, such as coconut or almond milk.
7. Can I make these mini cupcakes?
   Absolutely! Adjust the baking time to 12-15 minutes for mini versions.
8. What toppings can I use?
   Besides whipped cream, you can use cream cheese frosting or a drizzle of caramel sauce.
9. Are these cupcakes suitable for children?
   Yes, they are a great treat for kids, just be mindful of any allergies.
10. Can I double the recipe?
    Yes, simply double the ingredients and use two muffin tins.

Conclusion

Pumpkin pie cupcakes are a delightful twist on a classic dessert, bringing the warm flavors of pumpkin spice into a fun and easy-to-eat format. Whether for a holiday celebration or a cozy fall afternoon, these cupcakes are sure to please everyone. Try making them today and enjoy the deliciousness of autumn in every bite!

Print