Pumpkin Pie Cupcakes are a delightful twist on the classic pumpkin pie, offering all the rich, warm flavors of the traditional dessert in a convenient, handheld form. These cupcakes have a soft, almost custard-like texture that melts in your mouth, and they’re topped with a dollop of whipped cream for the perfect finish. They’re an ideal treat for fall gatherings, Thanksgiving, or anytime you’re craving the comforting taste of pumpkin pie.
Ingredients:
For the Cupcakes:
- 1 cup (240 g) canned pumpkin puree
- ½ cup (100 g) granulated sugar
- ¼ cup (55 g) brown sugar, packed
- 2 large eggs
- 1 teaspoon (5 ml) vanilla extract
- ¾ cup (180 ml) evaporated milk
- ⅔ cup (85 g) all-purpose flour
- 2 teaspoons (10 g) pumpkin pie spice
- ¼ teaspoon (1.25 g) salt
- ½ teaspoon (2.5 g) baking powder
- ¼ teaspoon (1.25 g) baking soda
For the Topping:
- Whipped cream, for topping
- Ground cinnamon or pumpkin pie spice, for dusting (optional)