Pumpkin Pie Cupcakes
Pumpkin pie in cupcake form? Yes, please! These easy pumpkin pie cupcakes are rich, creamy, and perfectly spiced - everything you love about pumpkin pie without the fuss of a crust.
Ingredients
- 1 (15 ounce) can pumpkin puree
- 1 (14 ounce) can sweetened condensed milk
- 2 eggs
- 2/3 cup flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- Whipped cream for topping
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a standard 12-cup muffin pan with nonstick spray or use silicone liners for easy removal.
- In a large bowl, beat together the pumpkin puree, sweetened condensed milk, and eggs. Mix until smooth and well combined.
- Add the flour, salt, baking powder, and pumpkin pie spice to the wet mixture. Beat until just combined - avoid overmixing.
- Spoon the batter into the prepared muffin pan, filling each cup about halfway full. The batter will be thin, more like a custard than a cake batter.
- Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in the center comes out mostly clean. The centers should look set but still a bit soft.
- Let the cupcakes cool in the pan until they reach room temperature. Then carefully remove them and chill in the fridge for at least 30 minutes to help them fully set.
- Top with whipped cream right before serving. A sprinkle of cinnamon or nutmeg on top is a nice touch too. Enjoy!
Notes
Use Pure Pumpkin: Double check that your can says “pure pumpkin” and not “pumpkin pie mix.” The pie mix has added sugar and spices, which will throw off the balance.
Don’t Overbake: These cupcakes are more like mini pies, so they should be a little soft in the center. Overbaking can make them rubbery.
Chill is Key: Chilling helps them firm up to the perfect texture. Don’t skip this step even if you’re tempted to eat right away.
Easier Cleanup: Silicone muffin cups or parchment liners make removing the chilled cupcakes much easier.