Pumpkin Pie Spice Cupcakes
Pumpkin Spice Cupcakes are a perfect fall dessert. These cupcakes mimic the flavor of traditional pumpkin pie using simple ingredients like pumpkin puree, sweetened condensed milk, eggs, flour, and pumpkin pie spice, topped with whipped cream. A simple pumpkin pie cupcake recipe for Fall.
Who doesn’t love a delicious, homemade cupcake? Meet the Pumpkin Pie Spice cupcake! Packed with autumn flavors, this cupcake recipe is the perfect treat for the upcoming fall season. The scent of cinnamon, nutmeg, and ginger in each spoonful promising cozy comfort. These cupcakes are not just dessert—they are taste of fall’s embrace, shared with love.
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The cupcakes baked to a golden hue, their tops slightly domed, ready to cradle a dollop of whipped cream. But don’t worry, you don’t need to be a professional baker to whip up these delectable treats. They offer a warm, comforting flavor profile dominated by pumpkin and a blend of autumn spices. So put on your apron and get ready to indulge in the flavors of fall with our Pumpkin Pie Spice cupcakes recipe.
Pumpkin Pie Cupcakes Recipe:
Ingredients:
- 1-15 ounce can pumpkin puree
- 1-14 ounce can sweetened condensed milk
- 2 eggs
- ⅔ cup flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- Whipped cream for topping
Equipment Needed:
- Muffin Tin
- Cooking Spray
- Mixing Bowls
- Mixer
- Cooling Rack
- Spice Shaker, Optional
🥣 Recipe Tips
- Use Pure Pumpkin Puree: Ensure you use 100% pumpkin puree, not pumpkin pie filling, which contains added spices and sugar. This keeps the flavor authentic and allows the pumpkin pie spice to shine through evenly.
- Prevent Sticking with Proper Greasing: Generously coat the muffin pan with nonstick cooking spray or use silicone liners to ensure easy removal of the cupcakes, as the custard-like texture can stick to the pan if not properly greased.
- Store Without Whipped Cream: Store the cupcakes in an airtight container in the refrigerator for up to five days, but add whipped cream only when ready to serve. This prevents the topping from melting or becoming soggy, keeping the cupcakes fresh and presentable.
How to make Pumpkin Pie Spice Cupcakes:
Preheat your oven to 350 degrees and grease a muffin tin with nonstick cooking spray. Beat together the pumpkin puree, sweetened condensed milk and eggs until smooth.
Add the flour, salt, baking powder, and pumpkin pie spice. Beat to combine.
Spoon the batter into the prepared muffin pan, filling each cup ½ full. Bake at 350 for 20 to 25 minutes, until a toothpick inserted into the center comes out clean.
Allow the pumpkin spice cupcakes to cool in the pan until room temperature. Then remove each one from pan, place in fridge and chill for 30 minutes.
Top with whipped cream and use a spice shaker to sprinkle cinnamon on the top of each cupcake.
🥣 Recipe
Equipment
- Cooking Spray
- Spice Shaker Optional
Ingredients
- 1 15 ounce can pumpkin puree
- 1 14 ounce can sweetened condensed milk
- 2 eggs
- ⅔ cup flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- Whipped cream for topping
Instructions
- Preheat your oven to 350 degrees and grease a muffin tin with nonstick cooking spray. Beat together the pumpkin puree, sweetened condensed milk and eggs until smooth.
- Add the flour, salt, baking powder, and pumpkin pie spice. Beat to combine.
- Spoon the batter into the prepared muffin pan, filling each cup ½ full. Bake at 350 for 20 to 25 minutes, until a toothpick inserted into the center comes out clean
- Allow the cupcakes to cool in the pan until room temperature, then remove from pan
- Place in fridge and chill for 30 minutes.
- Top with whipped cream and cinnamon dusting.
Nutrition
Don’t forget to save these pumpkin spice cupcakes to Pinterest
