Pumpkin Pie Cupcakes
Pumpkin Pie Cupcakes are a deliciously moist and spiced fall dessert that captures all the cozy flavors of traditional pumpkin pie in an easy-to-serve cupcake form.
Ingredients
Pumpkin Pie Cupcake Batter
- 3/4 cup pumpkin puree
- 2 large eggs
- 1/2 cup granulated sugar
- 1/4 cup brown sugar packed
- 1 teaspoon vanilla extract
- 3/4 cup evaporated milk
- 2/3 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon pumpkin pie spice
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large mixing bowl, whisk together pumpkin puree, eggs, granulated sugar, brown sugar, vanilla extract, and evaporated milk until smooth.
- Add flour, baking powder, baking soda, salt, and pumpkin pie spice. Mix until fully combined.
- Divide the batter evenly among the 12 lined muffin cups.
- Bake for 25 minutes or until the centers are set and a toothpick inserted comes out clean.
- Remove from the oven and let cupcakes cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Serve as is or top with whipped cream before serving.
Notes
For a bakery-style touch, add a swirl of whipped cream or cream cheese frosting before serving. Store leftovers in the fridge for up to 4 days.
Nutrition Information
Calories: 285
Total Fat: 14g
Saturated Fat: 7g
Trans Fat: 0g
Cholesterol: 65mg
Sodium: 295mg
Total Carbohydrates: 38g
Dietary Fiber: 2g
Total Sugars: 28g
Added Sugars: 24g
Protein: 4g
Vitamin A: 180% DV
Vitamin C: 4% DV
Total Fat: 14g
Saturated Fat: 7g
Trans Fat: 0g
Cholesterol: 65mg
Sodium: 295mg
Total Carbohydrates: 38g
Dietary Fiber: 2g
Total Sugars: 28g
Added Sugars: 24g
Protein: 4g
Vitamin A: 180% DV
Vitamin C: 4% DV