Pumpkin Pie Cupcakes

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1. Prepare the Cupcake Batter:

  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or lightly grease the tin with non-stick spray.
  2. Mix the Wet Ingredients:
    • In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, eggs, vanilla extract, and evaporated milk. Whisk until the mixture is smooth and well combined.
  3. Combine the Dry Ingredients:
    • In a separate bowl, whisk together the flour, pumpkin pie spice, salt, baking powder, and baking soda.
  4. Combine Wet and Dry Ingredients:
    • Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix, as this can affect the texture of the cupcakes.

2. Bake the Cupcakes:

  1. Fill the Muffin Tin:
    • Evenly divide the batter among the 12 muffin cups, filling each about ¾ full. The batter will be thinner than typical cupcake batter, which is normal.
  2. Bake:
    • Bake in the preheated oven for 20-25 minutes, or until the cupcakes are set and a toothpick inserted into the center comes out clean. The tops may look slightly glossy, but the cupcakes should have a firm texture.
  3. Cool:
    • Remove the cupcakes from the oven and allow them to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. The cupcakes will deflate slightly as they cool, creating a slight indentation that’s perfect for holding whipped cream.

3. Decorate and Serve:

  1. Top with Whipped Cream:
    • Once the cupcakes are completely cool, top each one with a generous swirl of whipped cream.
  2. Garnish:
    • If desired, dust the whipped cream with a sprinkle of ground cinnamon or pumpkin pie spice for an extra touch of flavor and decoration.
  3. Serve:
    • Serve the Pumpkin Pie Cupcakes immediately, or store them in the refrigerator until ready to serve. They’re delicious chilled or at room temperature.

Tips for Success:

  • Evaporated Milk: Make sure to use evaporated milk, not sweetened condensed milk, as they are not interchangeable in this recipe.
  • Pumpkin Pie Spice: If you don’t have pumpkin pie spice on hand, you can make your own by combining cinnamon, nutmeg, ginger, and cloves.
  • Make Ahead: These cupcakes can be made a day in advance. Store them in the refrigerator and top with whipped cream just before serving.

Conclusion

Pumpkin Pie Cupcakes are a wonderful way to enjoy the flavors of pumpkin pie in a fun and portable form. They’re perfect for fall celebrations, holiday gatherings, or simply as a treat to enjoy with a warm cup of coffee or tea. With their soft, custard-like texture and rich pumpkin spice flavor, these cupcakes are sure to become a favorite during the autumn season. Enjoy the cozy taste of pumpkin pie in every bite!

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