Description
Delight in these moist and flavorful Pumpkin Pie Cupcakes, a perfect treat for fall! Infused with pumpkin and warm spices, they’re topped with whipped cream for a comforting dessert that’s sure to impress.
Ingredients
Scale
- 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)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
- Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
- Incorporate Milk: Add the evaporated milk and mix until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, pumpkin pie spice, salt, baking powder, and baking soda.
- Mix Together: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake: Bake for 20-25 minutes, or until the cupcakes are set and a toothpick inserted into the center comes out clean.
- Cool: Allow the cupcakes to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
- 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.
Notes
- For an extra spice kick, consider adding chopped pecans or walnuts to the batter.
- These cupcakes can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes