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Pumpkin Pie Cupcakes

Continuing on with the current pumpkin trend on my blog, I've got some pumpkin pie cupcakes for you today! They're more pie than cupcake, but they're baked in a cupcake tin so we're going to call them cupcakes. We're also going to call them fabulous, because that is what they are.

They're basically the easiest way to make pumpkin pie, and the quickest. You don't even have to make a separate crust because the ingredients themselves form a firm exterior around the smooth, custardy pumpkin filling all on their own when baked. It's like magic!

You'll notice that the cupcakes will sink a little when you take them out of the oven, and that's completely normal. Its their way of telling us "Fill our concave centers with a ginormous dollop of whipped cream". And you shall do just that. 

And you shall keep these refrigerated because they're a whole nother level of delicious when you eat them chilled. Just try not to eat them all in one sitting because these are kind of sort of supposed to help you exercise some portion control. And we wouldn't want to defeat the purpose, now would we?

Wait no, we totally would. Portion control, schmortion control. Eat em alllll. And don't regret it one bit.

Pumpkin Pie Cupcakes

Yield: 11 cupcakes
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2/3 cup all-purpose flour
1 and 1/2 teaspoons pumpkin pie spice
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 and 1/2 cups pure pumpkin
1/2 cup granulated sugar
1/4 cup brown sugar
2 large eggs
pinch of vanilla powder (or 1 teaspoon vanilla extract)
3/4 cup skim milk


Preheat oven to 350 degrees F. Line a muffin tin with 11 foil cupcake liners (If using regular cupcake liners, make sure you spray them generously. It is highly recommended to use foil liners so the cupcakes will slide out easily).

In a medium-sized bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.

In another bowl, using an electric hand mixer, beat together pumpkin, sugars, eggs, vanilla, and milk until well-combined. Then, stir in dry ingredients until well blended.

Pour batter into prepared muffin cups, filling each cupcake liner 3/4 of the way full. Bake for 20-25 minutes.

Let cool in tin for 20 minutes, then transfer to a refrigerator and chill for 30 minutes. Top with a dollop of whipped cream before serving.

Adapted from Baking Bites

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