Description

Delight in these Pumpkin Pie Cupcakes, a cozy fall treat that combines the flavors of traditional pumpkin pie in a convenient, bite-sized form. These crustless cupcakes have a soft and custardy center that melts in your mouth, perfect for Thanksgiving or any autumn occasion. Topped optionally with whipped cream, cinnamon, or crushed graham crackers, they offer a deliciously spiced, moist dessert that’s easy to prepare and sure to impress.

Ingredients

Scale

Dry Ingredients

3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons pumpkin pie spice

Wet Ingredients

3/4 cup canned pumpkin purée
1/2 cup granulated sugar
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup evaporated milk

Optional Toppings

Whipped cream
Cinnamon
Crushed graham crackers

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to prevent sticking and make cleanup easier.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice until evenly combined to ensure the cupcakes are evenly flavored and leavened.
Combine Wet Ingredients: In a separate large bowl, mix the canned pumpkin purée, granulated sugar, brown sugar, eggs, and vanilla extract until you achieve a smooth and cohesive mixture.
Add Evaporated Milk: Stir in the evaporated milk into the wet ingredient mixture, blending well to incorporate all elements smoothly.
Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined and no dry spots remain. Avoid overmixing to maintain a tender texture.
Fill Cupcake Liners: Spoon the batter into each muffin liner, filling about three-quarters full to allow room for puffing while baking.
Bake: Place the muffin tin in the preheated oven and bake for 22–25 minutes, or until the cupcake centers are set and a toothpick inserted into the center comes out clean.
Cool and Chill: Once baked, let the cupcakes cool in the pan for 10 minutes, then transfer them to the refrigerator and chill completely for at least 1 hour to develop their custardy texture.
Add Toppings and Serve: Before serving, top optionally with whipped cream and sprinkle a little cinnamon or crushed graham crackers for added flavor and texture.

Notes

These cupcakes have a soft, custardy center reminiscent of traditional pumpkin pie without a crust.
Store cupcakes chilled in an airtight container for up to 3 days to maintain freshness and texture.
For a dairy-free option, substitute evaporated milk with a non-dairy evaporated milk alternative.
Adjust pumpkin pie spice to taste if you prefer a stronger or milder flavor.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American