These Pumpkin Pie Cupcakes are the perfect Fall treat. A soft moist cupcake made with pumpkin and pumpkin pie spice it is the perfect Fall dessert. Topped with whipped cream you will love these cupcakes!
It is that time of year! The time for apple picking, visiting pumpkin patches, and pumpkin spice lattes is upon us! Fall, in my opinion, is the best time of year.
How to make Pumpkin Pie Cupcakes:
Pumpkin Pie Cupcakes are a really special treat! With my love of everything pumpkin and my love of cupcakes I had to make these. I have been on a cupcake spree lately.
Baking all sorts of cupcakes these are definitely one of my favorites, and I don't even put frosting on these! Just classic whipped cream from a can. Just how my grandma always topped her pumpkin pies.
Here are a few of my other favorite cupcake recipes if you want to try them: Funfetti Cupcakes, Oreo Cupcakes, and my classic Chocolate Cupcakes.
Ingredients:
- All-Purpose Flour
- Pumpkin Pie Spice
- Baking Soda
- Baking Powder
- Salt
- Pumpkin Puree
- Evaporated Milk
- Sugar
- Eggs
- Vanilla Extract
- Whipped Cream
Directions:
Step One: Preheat oven to 350 degrees. Prepare a muffin tin with cupcake liners and set aside.
Step Two: Whisked together flour, pumpkin pie spice, baking soda, baking powder, and salt. Once combined set it aside.
Step Three: In a separate bowl whisk together pumpkin puree, evaporated milk, granulated sugar, eggs, and vanilla extract.
Step Four: Slowly in dry ingredients into the wet. Scraping the side as needed and mixing until combined.
Step Five: Pour batter into your prepared cupcake liners and fill each one about ¾ the way full.
Step Six: Place in the oven to bake for 23-25 minutes or until cooked through and you could place a toothpick in the middle and it come out clean.
Step Seven: Allow to cool slightly in the pan then remove from the pan and place in the fridge to cool completely. When you are ready to serve top with whipped cream and enjoy.
How is this like pumpkin pie?
This recipe is a perfect combination of a pumpkin pie and a cupcake. You have all the flavors your expect, and a super moist cake made by the pumpkin puree.
Tips for making a great cupcake:
- Use room temperature ingredients:Â Room temperature ingredients will not cause any drastic temperature changes to your batter when mixing.
- Make sure to use accurate measurements:Â If you do not measure accurately and use a heaping "cup" of flour you will have too much and your cupcakes will be dense and/or dry. One thing about this recipe is it is very simple to make but does need to be precise. Making a fluffy, moist cupcake is tough for a lot of people (including me), and using accurate measurements definitely helps!
- Allow to cool before topping with whipped cream: This may sound like a no-brainer, but if these cupcakes that are still even a little warm will melt your whipped cream. Also topping with whipped cream before serving is best.
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Pumpkin Pie Cupcakes
Ingredients
- â…” cup all-purpose flour
- 1 tablespoons pumpkin pie spice
- ¼ teaspoon baking soda
- ¼ teaspoons baking powder
- â…› teaspoon salt
- 1 cup canned pumpkin puree
- ¾ cup evaporated milk
- â…” cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- whipped cream
Instructions
- Preheat oven to 350 degrees. Prepare a muffin tin with cupcake liners and set aside.
- Whisked together flour, pumpkin pie spice, baking soda, baking powder, and salt. Once combined set it aside.
- In a separate bowl whisk together pumpkin puree, evaporated milk, granulated sugar, eggs, and vanilla extract.
- Slowly in dry ingredients into the wet. Scraping the side as needed and mixing until combined.
- Pour batter into your prepared cupcake liners and fill each one about ¾ the way full.
- Place in the oven to bake for 23-25 minutes or until cooked through and you could place a toothpick in the middle and it come out clean.
- Allow to cool slightly in the pan then remove from the pan and place in the fridge to cool completely. When you are ready to serve top with whipped cream and enjoy.
Nutrition
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