Pumpkin Pie Cupcakes

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I know the pumpkin spice thing gets kind of old this time of year but the holidays are coming and pumpkin pie will be on many dinner tables.  Just because.  If you don’t want to bake a pie, then Cakes Cottage has a pumpkin cupcake alternative that tastes like pie.  It’s the best of  both worlds!

Pumpkin Pie Cupcakes

  • ⅔ cup all purpose flour
  • 15 oz pumpkin puree
  • ¾ cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • ¾ cup evaporated milk
  • 2 teaspoons pumpkin pie spice
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • Whipped cream
  1. Line a 12-cup muffin tin with paper or silicone liners.
  2. Preheat oven to 350 degrees.
  3. In a bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice.
  4. In a large bowl, whisk together pumpkin puree, sugar, eggs, vanilla and evaporated milk until well combined.
  5. Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth.
  6. Fill each muffin cup with approximately ⅓ cup of batter.
  7. Bake for 20 minutes and let cool for 20 minutes.
  8. Remove cupcakes from pan and chill in the fridge for 30 minutes.
  9. Top with whipped cream and sprinkle with more pumpkin pie spice or cinnamon on top and before serving.



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