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.
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
- 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
- Preheat the oven to 350°F Line a 12-cup muffin tin with paper or silicone liners.
- In a medium bowl, whisk together all of the dry things.
- 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.
Fill each muffin cup with approximately 1/3 cup of batter.
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.
And here’s the handy printable recipe:
Pumpkin Pie Cupcakes
|Prep time||15 minutes|
|Cook time||20 minutes|
|Total time||35 minutes|
- 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)
|Preheat the oven to 350°F Line a 12-cup muffin tin with paper or silicone liners.|
|In a medium bowl, whisk together all of the dry things.|
|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.|
|Fill each muffin cup with approximately 1/3 cup of batter.|
|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. |
|Chill cupcakes before serving. Top with lightly sweetened whipped cream. If desired, sprinkle a little spice over the white cream for a pretty contrast. |