Delicious Pumpkin Pie Cupcakes

Pumpkin Pie Cupcakes square measure small pumpkin pies you'll eat together with your hands. Such a tasteful course direction for fall and Thanksgiving! We’re wholly obsessed straight away with all things pumpkin and pumpkin spice. Right now, we tend to square measure preparation up Pumpkin doughnut Holes and Pumpkin Bread. 

Pumpkin Magic Cake is another fan favorite, too! If you simply can’t get enough, you’re in luck, as a result of we've got whipped nevertheless an extra nice treat for you. For Thanksgiving this year, rather than creating a pie, why not build pie cupcakes?? No forks needed, simply grab and eat!. 

Delicious Pumpkin Pie Cupcakes
Delicious Pumpkin Pie Cupcakes

These bite-sized desserts square measure created with all of your usual pie ingredients pumpkin puree, milk, sugar, pie spice, etc. For the icing, we’re merely employing a huge small indefinite amount of topping. What pie would be any sensible while not it? It’s therefore creamy, tastes wonderful and is 100 percent pure and every one natural. 

Trust American state on this one, it’s good! in fact, you'll forever use no matter you’ve arrived your cupboards, too. Your guests at Thanksgiving dinner can love these small treats. Enjoy

Delicious Pumpkin Pie Cupcakes


  • 1 15 oz. can pure pumpkin puree
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 3/4 cup evaporated milk
  • 2/3 cup all-purpose flour
  • 2 tsp. pumpkin pie spice mix
  • 1/4 tsp. kosher salt
  • 1/4 tsp. baking soda
  • 1/4 tsp. baking powder
  • whipped cream for topping


  1. Preheat oven to 350F and line a muffin pan with cupcake liners.
  2. In a large bowl, combine pumpkin puree, sugar, eggs, vanilla extract, and evaporated milk and whisk until smooth.
  3. In a separate medium bowl; combine flour, pumpkin pie spice mix, salt, baking soda, and baking powder and whisk until combined.
  4. Pour dry mixture into pumpkin mixture and mix just until combined.
  5. Use a cookie scoop to scoop batter into the prepared muffin pan, filling each muffin cup with 1/3 cup batter (make sure you fill at least half way full - these will deflate a bit when they are cooling).
  6. Bake for about 20 minutes, until cupcakes are set.
  7. Let cool in the muffin pan for about 30 minutes.
  8. Transfer cupcakes to a serving tray or plate and chill in the refrigerator for 30 minutes.
  9. When ready to serve, top cupcakes with whipped cream and sprinkle with pumpkin pie spice.

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