Pumpkin Pie Cupcakes – Page 2

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. Lightly spray the liners with non-stick spray to prevent sticking.

In a large mixing bowl, whisk together the pumpkin puree, sugar, eggs, and vanilla extract until smooth and well combined.
Gradually add the evaporated milk and whisk until the mixture is creamy.

In a separate bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
Slowly add the dry ingredients to the wet mixture, stirring until smooth. The batter will be runnier than typical cupcake batter, but this is normal.

Pour the pumpkin batter into the prepared cupcake liners, filling each about ¾ of the way full.

Bake in the preheated oven for 20-25 minutes, or until the tops of the cupcakes are set and a toothpick inserted into the center comes out clean.
Remove from the oven and allow the cupcakes to cool in the muffin tin for 10 minutes before transferring them to a cooling rack.

Once the cupcakes are completely cool, refrigerate them for at least 1 hour before serving. This helps the custardy texture set, making them taste more like pumpkin pie.

Top each cupcake with a generous dollop of whipped cream and a sprinkle of cinnamon or extra pumpkin pie spice for a beautiful finishing touch.

Don’t Skip the Chill: These cupcakes have a custard-like texture, so chilling them after baking is essential for the best results. They’ll be firmer and more pie-like after spending some time in the fridge.
Pumpkin Pie Spice Substitute: If you don’t have pumpkin pie spice on hand, you can make your own by combining cinnamon, ginger, nutmeg, and cloves.
Gluten-Free Option: To make these cupcakes gluten-free, simply use a 1:1 gluten-free flour blend in place of all-purpose flour.
Make-Ahead Friendly: These cupcakes can be made a day ahead and stored in the fridge, making them a great option for holiday gatherings or meal prep.