Pumpkin Pie Cupcakes

It's that time of year again when pumpkin recipes crowd my head. I have wanted to make these for years. I just never got around to it. I finally did this year and now I am kicking myself for waiting so long. These are SOO easy to make and SOO good. Perfect size for an afternoon treat. I can't wait to make these again!
Is anyone else freaking out that Thanksgiving is in 3 days? I am I cannot believe we are already approaching Christmas time. I absolutely love it but gosh I feel like it snuck up on me like crazy this year!! I can't wait to start all my Christmas baking. I also can't wait for all of the eating. Seriously stuffing, mashed potatoes, carrot & parsnip mash, chipolata sausages, yorkshire puddings, shortbread, scones, toffee... you get the idea I am ready to eat!!
I hope you make these and enjoy them as much as my family did!!
Pumpkin Pie Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • ⅔ cup all-purpose flour
  • ¼ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 2 tsp pumpkin pie spice
  • 1 15-oz can pumpkin puree
  • ½ cup sugar
  • ¼ cup brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ¾ cup evaporated milk
  • ½ Cup heavy cream
  • 4 TBSP powdered sugar
  1. Preheat oven to 350F and line a muffin pan with cupcake liners.
  2. In a medium bowl whisk together the flour, baking powder, baking soda salt and pumpkin pie spice. Set aside.
  3. In a large bowl/bowl of an electric mixer combine the pumpkin puree, sugars, eggs, vanilla and milk. Mix until fully combined and no bumps appear.
  4. Fill each cupcake liner just past ½ way full.
  5. Bake for 20 minutes. Let the cakes cool completely in pan. They will sink a bit while cooling. (This provides a perfect area for a dollop of whipped cream)
  6. Once completely cooled put in the fridge.
  7. In the bowl of an electric mixer combine the heavy cream and powdered sugar. Mix until stiff peaks form.
  8. Spoon a dollop of cream on top of cupcakes.

Source: Baking Bites

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