Delicious Pumpkin Pie Cupcakes

Delicious Pumpkin Pie Cupcakes

Delicious Pumpkin Pie Cupcakes

 

So, no sooner do I proclaim that I’m thumbing my nose at fats and sugar, than I decide to make and post a recipe for pumpkin pie cupcakes.

I know, I know.

But you see, it doesn’t mean I’m going to eat them . . . all . . . and I wanted to share these with you in case you needed a sweet treat to bring to a Halloween party this weekend. Frankly, I would never typically choose to bake and take photos of food on a day like yesterday. This is what it looked like outside. Gray and stormy, which means bad lighting for the photos, which means lackluster cupcake shots. Oh well, these treats provide enough sunshine to overcome the drab weather.

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They’re so good: moist like pumpkin pie, but are able to be peeled out of the wrapper and eaten like a cupcake. They’re also a cinch to make since you whisk them by hand and don’t have to lug out your mixer. When you take them out of the oven, touch the top of one of them. If the batter sticks to your finger, you’ll need to put them back in the oven for a few minutes to finish baking.

The first time I made them was a few years ago for Logan’s entire Cross Country Team when they came over for a pasta dinner the day before their sectional race – big time carb loading! I baked mini cupcake versions of these pumpkin treats along with pint-sized knock-off Hostess cupcakes, and the boys were popping them in their mouths like they were gumdrops.

This time, I made them to share with you, but also for my husband’s brother and wife who are visiting us from Vienna. I guess pumpkin pie isn’t really a thing in Austria, so it’s a real treat when a U.S. citizen who has returned home can enjoy an iconic taste of autumn – American-style.

With a dollop of whipped cream on top, these little gems certainly fit the bill.

Here’s how you make them:

Recipe courtesy of: Food.com

Ingredients:

  • 2⁄3 cup  all-purpose flour
  • 1⁄4 teaspoon  baking powder
  • 1⁄4 teaspoon  baking soda
  • 1⁄4 teaspoon  salt
  • 2 teaspoons pumpkin pie spice
  • 1 (15 ounce) can pumpkin puree
  • 1⁄2 cup  sugar
  • 1⁄4 cup  brown sugar
  • 2 large  eggs
  • 1 teaspoon  vanilla extract
  • 3⁄4 cup evaporated milk or half and half

Directions:

  1. Preheat the oven to 350°F Line a 12-cup muffin tin with paper or silicone liners.
  2. In a medium bowl, whisk together all of the dry things.
  3. In a large bowl, whisk together the wet things. Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth.

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Fill each muffin cup with approximately 1/3 cup of batter.

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Bake for 20 minutes. Cool cupcakes in pan. They will sink as they cool.

Chill cupcakes before serving. Top with lightly sweetened whipped cream. If desired, sprinkle a little spice over the white cream for a pretty contrast.

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And here’s the handy printable recipe:

 

Pumpkin Pie Cupcakes

Serves 12
Prep time 15 minutes
Cook time 20 minutes
Total time 35 minutes
Website Food.com

Ingredients

  • 2/3 cups Flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 15oz can pumpkin puree ((this is NOT pumpkin pie filling, which contains sugar and spice))
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 2 Large eggs
  • 1 teaspoon vanilla Extract
  • 3/4 cups half and half (or evaporated milk)

Directions

Step 1
Preheat the oven to 350°F Line a 12-cup muffin tin with paper or silicone liners.
Step 2
In a medium bowl, whisk together all of the dry things.
Step 3
In a large bowl, whisk together the wet things. Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth.
Step 4
Fill each muffin cup with approximately 1/3 cup of batter.
Step 5
Bake for 20 minutes. When you think they're ready, touch the top of one. If the batter sticks to your finger, place them back in the oven for 5-10 minutes to bake some more. Cool cupcakes in pan. They will sink as they cool.
Step 6
Chill cupcakes before serving. Top with lightly sweetened whipped cream. If desired, sprinkle a little spice over the white cream for a pretty contrast.

Written by Becky


Website:

8 Comments
  • Patty from MMC says:

    I, for one, would love to believe that there is a Pumpkin Bunny, a Chocolate Bunny (one that delivers chocolate – perhaps a big variety of the edible type), and …..horrors ….. a Cotton Candy Bunny!!!!!

    • Becky says:

      Well, there is a chocolate bunny actually – the Easter Bunny himself. And there’s also a cottontail bunny, if not a cotton candy bunny. But this pumpkin bunny thing seems to be an odd fixation that you and my mom share, Patty. Heather and I will have to hook you up with her phone number and you guys can chat about it. 😉

      I understand that talking through things like this help. As a matter of fact, the Caramel Nougat bunny, who I believe in wholeheartedly, told me so herself.

  • Hey Becky…I quickly opened my door after reading your blog this morning, thinking perhaps the pumpkin bunny had left a few of those wonderful pumpkin pie cupcakes on my hallway shelf….but no luck! Where the heck is he? YLM

    • Becky says:

      I wish you were closer, Mom, because I have a plate of four of these bad boys in the fridge that catcall every time I open the door. I would love nothing better than to pawn them off on you, but I just don’t have the time to drive an hour, round trip today to do so. And by the way, I’m sorry to be the one to break it to you, but there really is no such thing as a pumpkin bunny. It’ll take some time, but eventually you’ll come to accept that new reality.

  • Stephanie says:

    These look great and since I love pumpkin I will try them! I have a questions; unless I am reading something wrong, the first recipe calls for evaporated milk, but the printable version looks like it calls for half and half instead. Have you done it both ways? I’d like to use the half and half since it’s something I already have on hand… just want to make sure that won’t mess it up!

    • Becky says:

      Oy! That’s what I get for writing this post at 9:00 last night after our dinner guests left, and apparently my mind did as well! Here’s the answer: you can use either half and half or evaporated milk. The last time I used evaporated milk, and this time I used half and half. Granted, it’s been a while between batches, but I can’t say that I noticed much of a difference. Yummy both times!

  • Heather says:

    Bec, these look really good! I’ll be making them for sure! Thanks.


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About Me:

Hi! My name is Becky. I’m a mom, a wife, a friend, a writer, and a compulsive thinker. Don't invite me to a spa or to shop the day away, but rather, make me laugh, engage me in interesting conversation, play a game with me, or give me a cappuccino and homemade vanilla bean flan and I’m yours ‘til the cows come home.

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