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Pumpkin Pie Cupcakes are tiny pumpkin pies you can eat with your hands. So yummy for fall and Thanksgiving!

Pumpkin Pie Cupcakes

Course Dessert
Prep Time 10 minutes
Cook Time 20 minutes
Servings 12
Calories 107 kcal
Author kitchenfun3sons

Ingredients

Ingredients:

  • 1 15 oz. can pure pumpkin puree
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 3/4 cup evaporated milk
  • 2/3 cup all-purpose flour
  • 2 tsp. pumpkin pie spice mix
  • 1/4 tsp. kosher salt
  • 1/4 tsp. baking soda
  • 1/4 tsp. baking powder
  • whipped cream for topping

Instructions

Directions:

  1. Preheat oven to 350F and line a muffin pan with cupcake liners.
  2. In a large bowl, combine pumpkin puree, sugar, eggs, vanilla extract, and evaporated milk and whisk until smooth.
  3. In a separate medium bowl; combine flour, pumpkin pie spice mix, salt, baking soda, and baking powder and whisk until combined.
  4. Pour dry mixture into pumpkin mixture and mix just until combined.
  5. Use a cookie scoop to scoop batter into the prepared muffin pan, filling each muffin cup with 1/3 cup batter (make sure you fill at least half way full - these will deflate a bit when they are cooling).

  6. Bake for about 20 minutes, until cupcakes are set.
  7. Let cool in the muffin pan for about 30 minutes.
  8. Transfer cupcakes to a serving tray or plate and chill in the refrigerator for 30 minutes.
  9. When ready to serve, top cupcakes with whipped cream and sprinkle with pumpkin pie spice.
Nutrition Facts
Pumpkin Pie Cupcakes
Amount Per Serving (12 g)
Calories 107 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 32mg11%
Sodium 96mg4%
Potassium 76mg2%
Carbohydrates 20g7%
Fiber 1g4%
Sugar 14g16%
Protein 3g6%
Vitamin A 91IU2%
Vitamin C 1mg1%
Calcium 51mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.