Pumpkin Pie Cupcake

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.

Course Dessert, Snack, snacks

Cuisine American

Keyword Pumpkin Pie Cupcakes, Pumpkin Pie Spice Cupcakes, Pumpkin Spice Cupcakes

Prep Time 15

Cook Time 25

Chill Time 30

Total Time 1 10

Servings

Calories 187kcal

Author Evelyn Osborn

Equipment

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