Pumpkin Pie Cupcakes


 Pumpkin Season has arrived, woooo hoooo!

So, I really do love all things pumpkins from decorating with the actual gourd itself to the carved up jack-o-lantern lit up for Halloween night.  But, by far, I love eating pumpkin in cupcakes, latte, cake, soup and of course….pumpkin pie.  But, as much as I love the pumpkin pie filling, I equally do not like the crust.  So, I’m always the annoying girl at the table that is (with surgeon precision) scooping out the filling and leaving the empty crust on the plate.  I think I’ve found the answer.  I came across a recipe online for a pumpkin cupcake and adapted it to create individual little pumpkin pie cupcakes with the same consistency as a yummy pumpkin pie but it is, voila, crust-less!  These were a HUGE hit this Thanksgiving season.


1 15 oz can pumpkin puree

½ cup sugar

¼ cup brown sugar

2 large eggs

1 teaspoon vanilla extract

¾ cup evaporated milk

⅔ cup all purpose flour

2 teaspoons pumpkin pie spice

¼ teaspoon salt

¼ teaspoon baking powder

¼ teaspoon baking soda


Preheat oven to 350 degrees. Spray the muffin tin with cooking spray. I did not use liners as I did not want them to stick to the paper.  I used nonstick muffin pans.

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.  Top with whipped cream and sprinkle more pumpkin pie spice on top to serve. Makes 10-12 cupcakes.  These store in the refrigerator very nicely.


Related Posts Plugin for WordPress, Blogger...