If you are in love with pumpkin pie AND the ease of a cupcake, this is the recipe to try! It whips up easily and there’s no messy pie crust to make or buy. Added bonus: it will make your whole house smell heavenly! Once made, these are a breeze to store, transport and serve up. The muffin/cupcake shape is slightly misleading since it weighs nearly twice as much as a muffin! It is densely rich and full of amazingness – exactly the bite sized big taste you want. Also, since there’s no butter or oil, these are low in fat. I wouldn’t say they are healthy but likely a much better option than lots of other desserts. I used the OMG Pumpkin Pie Cupcake recipe and you will most certainly exclaim, OMG!
- 15 oz pumpkin puree
- ¾ cup sugar
- 2 eggs
- 1 tsp vanilla
- ¾ cup evaporated milk
- ⅔ cup flour
- ¼ tsp salt
- ¼ tsp baking soda
- ¼ tsp baking powder
- 2 tsp pumpkin spice
- Whipped cream
- Preheat the oven to 350 F.
- Grease 12 cup cupcake pan.
- In a bowl stir together flour, pumpkin spice, salt, baking powder and baking soda.
- Mix the pumpkin puree with sugar, eggs, vanilla and evaporated milk
- Add dry ingredients in the mixture and mix until it’s evenly combine.
- Fill the pan with ⅓ cup of the mixture in each cup.
- Bake for 20 minutes.
- Let the cupcakes cool in the pan for 20 minutes than remove them from the pan and let them cool completely. Store them in the fridge.
- Top the cupcakes with whipped cream and dusted with cinnamon or pumpkin pie spice on top before serving.
Tip: When I first spied this recipe and jotted down my shopping list, I realized I could mix up some pumpkin spice, as every ingredient was already in my spice rack. I followed this simple pumpkin pie spice mix.
Start by mixing up the dry ingredients. (Full disclosure… I started to mix the pumpkin puree instead of the pumpkin spice. The dry ingredients alone will be a little less chunky.)
Next, combine all of the wet and dry ingredients.
Portion the mixture into a greased muffin tin and bake these beauties in a preheated oven for twenty minutes at 350F degrees.
Let them cool for twenty minutes in the pan then transfer onto a cookie sheet. My son ate two before I even started whipping up the cream…they were THAT good.