Pumpkin Pie Cupcakes

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It’s hard to believe summer is almost over.  Yes, it is!  The kids are already back to school here so fall must be around the corner.  Somewhere.  It’s time to start thinking about fall food or maybe thinking about fall food will make me feel cooler in these dog days of summer.  And pumpkin is a great fall food.  It will soon be pumpkin season so how about some pumpkin pie cupcakes topped with whipped cream?  Krazy Coupon Lady says these taste like pumpkin pie and I’m willing to bet they are a whole lot easier to make!

Pumpkin Pie Cupcakes

Makes 12 cupcakes


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


Preheat oven to 350 degrees. Line 12 cup muffin tin with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray.  Either of these three methods will make it easy to take the cupcake out after it’s cooked. Paper liners make it difficult to remove the cupcakes.

Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk.  Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. Fill each muffin cup with 1/3 cup of the mixture. Bake for twenty minutes and let cool for twenty minutes.  Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with whipped cream and sprinkle more pumpkin pie spice on top and serve. Makes 12 cupcakes.


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