Pumpkin Pie Cupcakes

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Pumpkin Pie Cupcakes – Perfectly Spiced, Irresistibly Sweet, and Full of Fall Flavor

Posted on August 29, 2024 by admin

Capture the cozy essence of autumn in every bite with these moist, tender Pumpkin Pie Cupcakes topped with a dreamy cloud of whipped cream. With the comforting aroma of warm spices and the velvety richness of pumpkin, these cupcake-style mini pies are a delightful twist on the classic holiday dessert. Whether you’re planning a harvest party, a Thanksgiving feast, or simply craving something seasonal, these single-serve treats are as easy to make as they are to love.

Ingredients:

  • 1 (15 oz) can pure pumpkin puree
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ¾ cup evaporated milk
  • ⅔ cup all-purpose flour
  • 2 tsp pumpkin pie spice
  • ¼ tsp kosher salt
  • ¼ tsp baking soda
  • ¼ tsp baking powder
  • Whipped cream, for topping

Instructions:

1. Preheat and Prep

Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners or lightly grease each cup if not using liners.

2. Combine the Wet Ingredients

In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, eggs, vanilla extract, and evaporated milk. Stir until smooth and creamy.

3. Mix the Dry Ingredients

In a separate bowl, whisk together the flour, pumpkin pie spice, salt, baking soda, and baking powder until evenly combined.

4. Blend the Batter

Gradually add the dry mixture to the wet ingredients, stirring just until combined. Do not overmix—this helps keep the cupcakes light and tender.

5. Portion the Batter

Spoon or scoop the batter evenly into the prepared muffin cups, filling each about ⅔ full. The batter will be slightly thinner than a traditional cupcake batter—this is normal.

6. Bake to Perfection

Bake for 20–22 minutes, or until the tops are set and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

7. Cool and Chill

Let the cupcakes cool in the pan for about 30 minutes (they will deflate slightly as they cool—this is expected). Carefully remove them from the pan and place them on a tray. Chill in the refrigerator for at least 30 minutes to allow them to fully set and develop flavor.

8. Top and Serve

Just before serving, top each cupcake with a generous dollop of whipped cream and a light sprinkle of pumpkin pie spice or cinnamon for extra charm.

Nutritional Info (Per Cupcake):

  • Calories: 107 kcal
  • Carbohydrates: 20 g
  • Protein: 3 g
  • Fat: 2 g
  • Saturated Fat: 1 g
  • Cholesterol: 32 mg
  • Sodium: 96 mg
  • Potassium: 76 mg
  • Fiber: 1 g
  • Sugar: 14 g
  • Vitamin A: 91 IU
  • Vitamin C: 1 mg
  • Calcium: 51 mg
  • Iron: 1 mg

Baking Tips & Variations:

  • Add Crunch: Fold in ½ cup of chopped toasted pecans or walnuts for extra texture.
  • Richer Flavor: Swap out granulated sugar for light brown sugar to deepen the flavor.
  • Custom Spice Blend: Create your own pumpkin pie spice with cinnamon, nutmeg, ginger, and a dash of cloves.
  • Serving Suggestions: Enjoy warm with a drizzle of maple syrup or cold straight from the fridge. They’re lovely with a cup of hot tea or coffee.
  • Make-Ahead Friendly: Bake and chill cupcakes up to 3 days in advance. Top with whipped cream just before serving for best results.

Conclusion:

These Pumpkin Pie Cupcakes deliver all the nostalgic flavors of fall in a fun, portable form. Lightly spiced, gently sweet, and topped with airy whipped cream, they’re the perfect companion to crisp autumn days and cozy evenings. Whether you serve them at a festive gathering or enjoy them quietly with your favorite blanket and beverage, these cupcakes promise to satisfy your seasonal cravings.

 

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