ADVERTISEMENT
If you love pumpkin pie but want something a bit more portable and bite-sized, these Pumpkin Pie Cupcakes are the perfect solution! They combine all the warm, spiced flavors of pumpkin pie with the convenience of a cupcake. These mini delights have a creamy, custard-like texture that melts in your mouth, topped with whipped cream for an extra touch of sweetness. They’re perfect for fall gatherings, Thanksgiving desserts, or any time you’re craving a little pumpkin goodness.
Why You’ll Love This Recipe
These Pumpkin Pie Cupcakes offer the best of both worlds: the delicious flavor of pumpkin pie with the ease and fun of a cupcake. They’re simple to make, require minimal ingredients, and bake up beautifully in a muffin tin. Plus, since they don’t have a crust, they’re a lighter and gluten-free alternative to traditional pumpkin pie. Each cupcake has a soft, custardy center and a perfectly spiced flavor, making them a hit for any fall occasion.
Ingredients for Pumpkin Pie Cupcakes
- 1 (15 oz) can pumpkin puree
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup evaporated milk
- ⅔ cup all-purpose flour (or gluten-free flour for a GF version)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon salt
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
ADVERTISEMENT
