Description
All the cozy, spiced comfort of pumpkin pie—no crust required! These soft, custard-like cupcakes are perfect for autumn cravings, holiday gatherings, or just a Tuesday that needs a little whipped cream and magic.
Ingredients
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2 cans (15 oz each) pure pumpkin purée
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1½ cups sugar (or half brown sugar for depth)
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4 large eggs (room temp)
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2 tsp vanilla extract
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1½ cups evaporated milk (or half-and-half)
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1⅓ cups all-purpose flour (or 1:1 gluten-free blend)
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4 tsp pumpkin pie spice
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½ tsp salt
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½ tsp baking soda
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½ tsp baking powder
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Whipped cream for topping
Instructions
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Prep: Preheat oven to 350°F (175°C). Line 24 muffin cups with paper liners.
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Wet Ingredients: In a large bowl, whisk pumpkin, sugar, eggs, vanilla, and evaporated milk until smooth.
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Dry Ingredients: In a separate bowl, whisk flour, spices, salt, baking soda, and baking powder.
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Combine: Fold dry into wet until just combined—don’t overmix!
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Fill: Spoon batter into liners, ¾ full.
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Bake: 20–25 mins until edges set and centers jiggle slightly.
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Cool: Let cool fully in pan, then refrigerate 1–2 hours to firm.
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Top: Add whipped cream before serving. Sprinkle cinnamon or drizzle caramel if feeling fancy!
Notes
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Dairy-Free? Use coconut milk and coconut whipped cream.
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Mini Size? Use mini muffin tin, bake 12–15 mins.
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Flavor Boosts? Try adding mini chocolate chips, bourbon, or maple syrup.
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Homemade Spice Blend? Mix 3 tbsp cinnamon + 2 tsp ginger + 2 tsp nutmeg + 1½ tsp each allspice & cloves.
- Prep Time: 10 mins
- Cook Time: 25 mins
Nutrition
- Calories: 130 kcal per serving
- Sugar: 12g
- Fat: 4g
- Carbohydrates: 18g
- Protein: 3g