Description
Seasonal warmth embraces classic Pumpkin Pie Cupcakes, blending nostalgic autumn flavors with delightful handheld charm. Creamy spiced batter nestled in tender cake promises comfort and sweet memories that connect generations around delicious homemade treats.
Ingredients
Scale
Pumpkin and Spices:
- 1 can (15 ounces / 425 grams) pumpkin puree
- 2 teaspoons pumpkin pie spice
Wet Ingredients:
- 2 large eggs
- 1 cup (240 milliliters) evaporated milk
- 1 teaspoon vanilla extract
- 1 cup (200 grams) granulated sugar
- 1 cup (220 grams) brown sugar, packed
Dry Ingredients:
- 1 cup (125 grams) all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
Instructions
- Prepare the oven environment by heating to 350F (175C) and arrange paper liners in a standard muffin tin, ensuring even coating.
- Create a smooth liquid base by vigorously whisking pumpkin puree with granulated and brown sugars, incorporating eggs and vanilla extract until uniform in texture.
- Stream evaporated milk into the pumpkin mixture, blending thoroughly to achieve a consistent liquid composition.
- Develop a dry ingredient blend by sifting flour, pumpkin pie spice, salt, baking powder, and baking soda in a separate container.
- Gently fold dry ingredients into wet mixture, stirring minimally to prevent overworking the batter and maintain delicate texture.
- Distribute batter evenly across muffin cups, filling each approximately three-quarters full to allow proper rising during baking.
- Place muffin tin in preheated oven and bake for 20-25 minutes, monitoring until cupcakes develop a firm surface and a clean toothpick test confirms doneness.
- Rest cupcakes within the tin for 10 minutes, then transition to a wire cooling rack to eliminate residual heat and stabilize structural integrity.
- Enhance presentation by crowning each cupcake with a generous whipped cream swirl and a light dusting of ground cinnamon before serving.
Notes
- Swap out evaporated milk with coconut milk for a dairy-free version that maintains creamy texture and adds subtle tropical flavor.
- Use gluten-free flour blend to make these cupcakes suitable for those with wheat sensitivities without compromising the soft, tender crumb.
- Reduce sugar content by replacing half the granulated sugar with stevia or monk fruit sweetener for a lower-calorie dessert option.
- Store cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate to extend freshness and maintain their moist pumpkin-spice profile.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 214 kcal
- Sugar: 26 g
- Sodium: 290 mg
- Fat: 5 g
- Saturated Fat: 1.6 g
- Unsaturated Fat: 3.4 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 37 mg