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Pumpkin Pie Cupcakes www.confessionsofabakingqueen.com

Pumpkin Pie Cupcakes

  • Author: Confessions of a Baking Queen
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 12 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Description

Pumpkin Pie Cupcakes are easier and quicker to make than a pumpkin pie but still have all the flavor you want. Topped with fresh whipped cream these two-bite treats will be your new favorite fall dessert!


Scale

Ingredients

  • 2/3 cup all-purpose flour
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp pumpkin pie spice
  • 1 15-oz can pumpkin puree
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 3/4 cup evaporated milk

Whipped Cream

  • 1/2 Cup heavy cream
  • 4 TBSP powdered sugar

Instructions

  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 1/2 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.

Whipped Cream

  1. In the bowl of an electric mixer combine the heavy cream and powdered sugar. Mix until stiff peaks form.
  2. Spoon a dollop of cream on top of cupcakes.

Keywords: fall cupcake recipe, pumpkin pie dessert recipes

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