Pumpkin Pie Cupcakes
cupcakes
Delightful mini pumpkin pie cupcakes make the perfect holiday dessert or Thanksgiving dessert but is a fun mini dessert that you can eat all year round! If you love a good pumpkin pie recipe try this!
Ingredients
- ⅔ cup all-purpose flour
- 15 oz. pumpkin puree
- ¾ cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup evaporated milk
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- whipped cream for topping
Instructions
- Sift together dry ingredients: flour, cinnamon, ginger, nutmeg, cloves, salt, baking powder, and baking soda.
- Preheat oven to 350°F. Line a muffin tin with parchment paper muffin cups OR baking spray. (Do not use regular paper muffin cups.)
- In a separate bowl, whisk together pumpkin puree, brown sugar, eggs, vanilla, and evaporated milk.
- Gently stir dry ingredients into wet ingredients.
- Fill prepared muffin cups about half full.
- Bake for 20 minutes. Cupcakes will puff up during baking, but will settle as they cool.
- Cool completely and then chill for 1 hour in the refrigerator before topping with whipped cream.
Nutrition
Calories: 131kcal | Carbohydrates: 24g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 119mg | Potassium: 175mg | Fiber: 1g | Sugar: 17g | Vitamin A: 5606IU | Vitamin C: 2mg | Calcium: 88mg | Iron: 1mg