Pumpkin Pie Cupcakes
Enjoy all the flavor of pumpkin pie in bite size cupcakes. This recipe for Pumpkin Pie Cupcakes is so delicious and topped with whipped cream.
Servings: 12
Calories: 134kcal
Ingredients
- 1 can pure pumpkin purée 15 oz can
- 1/2 cup Granulated Sugar
- 1/4 cup Brown Sugar
- 2 large Eggs
- 1 tsp Vanilla Extract
- 3/4 cup Evaporated Milk
- 2/3 cup All Purpose Flour
- 2 tsp Pumpkin Pie Spice
- 1/4 tsp Salt
- 1/4 tsp Baking Soda
- 1/4 tsp Baking Powder
- Whipped Cream for topping
Instructions
- Preheat the oven to 350 degrees F and line a 12 cup muffin tin with cupcake liners.
- In a mixing bowl, whisk together the flour, pumpkin pie spice. Salt, baking soda and baking powder. Set aside.
- In a separate mixing bowl, mix together the pumpkin purée, sugar, brown sugar, eggs, vanilla extract and evaporated milk.
- Add the dry ingredients into the wet ingredients and mix until the batter is just combined.
- Then pour the batter into the muffin tin filling each cup approximately 1/2 full (approximately 1/3 cup of batter in each cup).
- Bake for 20 minutes until the cupcakes are set.
- Then let the cupcakes cool to room temperature (20-30 minutes) and then chill the cupcakes for at least 30 minutes.
- When you are ready to serve the cupcakes, top with the whipped cream and serve immediately!
Notes
Make sure to use pure pumpkin and not pumpkin pie filling.
These cupcakes will keep in an airtight container in the refrigerator for up to 5 days.
Do not top the cupcakes with the whipped cream until you are ready to serve them as the whip cream will sink as they sit.
Nutrition
Calories: 134kcal | Carbohydrates: 24g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 36mg | Sodium: 111mg | Potassium: 155mg | Fiber: 1g | Sugar: 16g | Vitamin A: 5628IU | Vitamin C: 2mg | Calcium: 72mg | Iron: 1mg
