If you love the warm, comforting flavors of pumpkin pie but want a more portable, bite-sized version, Pumpkin Pie Cupcakes are the perfect solution. These cupcakes bring all the classic pumpkin pie flavors into a moist, custard-like treat that’s perfect for any autumn occasion.
Ingredients:
1 can (15 oz) pumpkin puree
1/2 cup granulated sugar
1/4 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
3/4 cup evaporated milk
2/3 cup all-purpose flour
1/4 teaspoon salt
2 teaspoons pumpkin pie spice
1/4 teaspoon baking powder
1/4 teaspoon baking soda
For the Topping:
Whipped cream or Cool Whip
Ground cinnamon (optional)
Directions:
Preheat Oven: Set your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups to prevent sticking.
Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
Incorporate Evaporated Milk: Stir in the evaporated milk until well combined.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, pumpkin pie spice, salt, baking powder, and baking soda.
Mix Batter: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
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: Let the cupcakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Top and Serve: Before serving, add a dollop of whipped cream or Cool Whip on top of each cupcake and sprinkle with ground cinnamon if desired.
Serving Tips:
Presentation: For a festive touch, serve your Pumpkin Pie Cupcakes with a dollop of whipped cream or Cool Whip on top. A sprinkle of ground cinnamon or even a light drizzle of caramel sauce can add extra flair.
Temperature: These cupcakes are delightful at room temperature. However, for an extra treat, you can serve them slightly chilled or at room temperature, especially after they’ve been topped with whipped cream.
Pairing: Pair your Pumpkin Pie Cupcakes with a warm beverage such as spiced cider, chai tea, or a hot latte to enhance the fall flavors.
Storage Tips:
Room Temperature: If you plan to eat the cupcakes within a day or two, they can be stored in an airtight container at room temperature. Ensure they are completely cooled before covering to prevent condensation.
Refrigeration: For longer storage, place the cupcakes in an airtight container and refrigerate. They will stay fresh for up to a week. The whipped cream or Cool Whip topping should be added just before serving to maintain its texture.
Freezing: To store Pumpkin Pie Cupcakes for an extended period, freeze them. Place the cooled cupcakes in an airtight container or freezer bag, separating layers with parchment paper to prevent sticking. They can be frozen for up to three months. Thaw in the refrigerator overnight before serving.
Reheating: If you prefer your cupcakes warm, gently reheat them in the microwave for about 10-15 seconds. Be careful not to overheat, as this can affect their texture.
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FAQs:
Can I use homemade pumpkin puree instead of canned?
Yes, you can use homemade pumpkin puree. Just make sure it is well-drained and has a similar consistency to canned puree. Homemade pumpkin puree can be a bit wetter, so you may need to adjust the amount of flour slightly to achieve the right batter consistency.
Can I substitute ingredients for a healthier version?
Absolutely! For a healthier option, you can use whole wheat flour instead of all-purpose flour, and replace granulated sugar with a natural sweetener like honey or maple syrup. To make it dairy-free, substitute evaporated milk with almond milk or coconut milk, and use a dairy-free whipped topping.
How can I make these cupcakes ahead of time?
Pumpkin Pie Cupcakes can be made ahead of time and stored properly. Once baked and cooled, you can store them in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. If freezing, wrap each cupcake individually in plastic wrap and place them in a freezer-safe container. Thaw them at room temperature or in the refrigerator before serving.
Can I make mini Pumpkin Pie Cupcakes instead of regular-sized ones?
Yes, you can make mini Pumpkin Pie Cupcakes by using a mini muffin tin. Reduce the baking time to about 10-15 minutes, or until a toothpick inserted into the center comes out clean. This will yield more cupcakes, perfect for parties or gatherings.
Conclusion:
Pumpkin Pie Cupcakes are a delightful fall treat, merging the classic flavors of pumpkin pie into a portable, bite-sized dessert. Perfect for any autumn gathering or cozy day at home, these cupcakes are easy to make and deliciously spiced. Enjoy them topped with whipped cream and a sprinkle of cinnamon for the ultimate fall flavor.
📖 Recipe:
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Pumpkin Pie Cupcakes
- Total Time: 35-40 minutes
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
Pumpkin Pie Cupcakes combine the classic flavors of pumpkin pie into a convenient, bite-sized dessert. These moist cupcakes feature a custard-like pumpkin filling with a blend of spices, perfect for autumn celebrations or cozy treats. Top with whipped cream and a sprinkle of cinnamon for an extra touch of fall flavor.
Ingredients
1 can (15 oz) pumpkin puree
1/2 cup granulated sugar
1/4 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
3/4 cup evaporated milk
2/3 cup all-purpose flour
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
For the Topping:
Whipped cream or Cool Whip
Ground cinnamon (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
- In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
- Stir in evaporated milk until fully incorporated.
- In a separate bowl, whisk together flour, pumpkin pie spice, salt, baking powder, and baking soda.
- Gradually add dry ingredients to the wet mixture, stirring until just combined.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow cupcakes to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Before serving, top with whipped cream or Cool Whip and a sprinkle of ground cinnamon, if desired.
Notes
For a healthier option, consider using whole wheat flour and a natural sweetener like honey or maple syrup.
You can freeze these cupcakes for up to three months. Wrap them individually in plastic wrap and store in a freezer-safe container. Thaw before serving.
Mini cupcakes can be made by using a mini muffin tin and adjusting the baking time to 10-15 minutes.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 cupcakes
- Calories: 120 kcal per cupcake
