Pumpkin Pie Cupcakes
Delightful cupcakes that combine the flavors of pumpkin pie with a fun, portable texture, perfect for fall gatherings.
Ingredients
Cupcake Base
- 15 oz can pumpkin puree Make sure the puree is smooth.
- 3/4 cup sugar Used in the cupcake batter.
- 2 large eggs
- 1 tsp vanilla
- 3/4 cup evaporated milk
- 2/3 cup flour Can substitute with gluten-free flour blend.
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp ground cinnamon Can increase for more spice.
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
Cream Cheese Topping
- 8 oz cream cheese
- 1/2 cup sugar
- 1 1/2 cups whipping cream
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a 12 muffin tin with liners.
- In a medium-sized bowl, whisk together the pumpkin puree, sugar, eggs, vanilla, and evaporated milk.
- In another bowl, sift together the flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves.
- Add the dry ingredients to the wet ingredients and stir until everything is well mixed.
- Fill each muffin tin with 1/3 cup of the pumpkin batter.
- Bake for about 20 minutes or until a toothpick inserted in the center comes out clean.
- Let them cool and refrigerate for at least 30 minutes.
Topping
- To make the cream cheese whipping cream, beat the cream cheese and sugar together until smooth and creamy.
- Then, add the heavy whipping cream and continue to beat until stiff peaks form.
Notes
Store Pumpkin Pie Cupcakes in the refrigerator for up to 3 days in an airtight container. For variations, consider adding chopped nuts or chocolate chips. For a more spiced flavor, increase the amount of spices used.