Pumpkin Pie Cupcakes

By Dixie8686

Ingredients

• 1 15 oz can pumpkin puree
• 1/2 cup sugar
• 1/4 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup evaporated milk
• 2/3 cup all purpose flour
• 2 teaspoons pumpkin pie spice
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda

Details

Servings 1
Adapted from 58daydreams.com

Preparation

Step 1

Preheat oven to 350 degrees. Line 12 cup muffin tin with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray. Either of these three methods will make it easy to take the cupcake out after it’s cooked. Paper liners make it difficult to remove the cupcakes.

Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. Fill each muffin cup with 1/3 cup of the mixture. Bake for twenty minutes and let cool for twenty minutes. Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with whipped cream and sprinkle more pumpkin pie spice on top and serve. Makes 12 cupcakes.

That looks worth adding a few pounds on for the holidays! Yum!

Maybe could I put a ginger snap in the bottom of each liner to make crust?

I can’t have dairy or gluten. How much almond milk should I use in place of evaporated milk and should I add an extra egg since going with gluten free flour?

If you live in an area with large grocery store chains, there is a gluten free flour replacement. I am lactose intolerant and use “Lactaid”, in place of milk. If you use this product, add a tablespoon of white sugar to the recipe. Im not sure almond milk would be the best substitute. Are you vegan?

coconut milk (in a can) is a good vegan replacement for evaporated milk

You can definitely make your own pumpkin puree

I have pumpkin pie mix. Can I use it instead of puree…should I adjust any other ingredients?

Hi Stephanie! Pumpkin pie mix sounds more like a bread mix. I dont think you would come out with the desired results.

pumpkin pie mix is puree pumpkin but has spices added to it already to go into a pie. When making a pie you only add egg and evaporated milk and viola pie mix.

Oh ok, I know what you’re referring to. I believe that puree is a thicker consistency. Im just worried the pie mix will be much to watery.:/

Yes…our pumpkin pie mix should work great. It is basically a puree w/all spices already in the puree. I substitute this for anything pumpkin (bars, breads…u name it…). It adds soooo much moistness and flavor has been my experience.. (:

They are meant to be regular size. But you can certainly make them small, ending up with quite a few more

I would use 1 & 3/4 cup (almost 2 cups). Don’t forget to get the water out by baking the pumpkin first. I prefer fresh pumpkin over canned, although canned makes for a much faster recipe.

at Bonnie, If you want to make this gluten and dairy free, just substitute almond milk, and get Pamela’s gluten free baking and pancake mix. Cut back on the other baking powder and soda by half as the flour mix has some in it already. Don’t add moisture. And keep an eye on them in the oven as baking times for gluten free stuff is different. Good luck!

Thanks. I wanted to make sure before I made them.

i am going to make theas this weekend they look so yummy

I was wondering if you could add chopped walnuts to this, i love pumpkin and nuts,lol.

I Made these yesterday. The kids and I loved them! will make them again for sure.

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