I've been working on this recipe for a good little while now. The first time, still in the infancy stage, I brought them to a social gathering I had several people ask for the recipe.
Now that I've perfected the recipe... well you all NEED this recipe. They are that good, and should make an appearance this Fall or on your Thanksgiving dessert table.
These Pumpkin Pie Cupcakes are the perfect marriage between pumpkin pie and cupcakes. When I say perfect marriage I mean in taste and texture.
These cupcakes are amazing. Seriously, we've made them more times then I can count and my son still gets giddy with excitement each and every time. To be honest, I'm not even a huge pumpkin pie fan; however, these are different. I'm a fan of these.
For my gluten free friends, I've substituted the little flour with gluten free all purpose flour like this Bob's Red Mill 1-to-1 flour. This is the flour I'm using as of late, but I've used a handful of others as well.
Pumpkin Pie Cupcakes
Recipe: Alohamora slightly adapted CakesCottage
Active Time: 20 minutes
Inactive Time: 20 minutes + cool/chill time.
Servings: About 15 cupcakes
1 (150z) can pumpkin puree
3/4 c. sugar
2 eggs, large
1 tsp vanilla
3/4 c. or 1 (6oz) can evaporated milk
2/3 c. flour
2 tsp pumpkin pie spice
1/4 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda
1- 1 1/2 c. heavy whipping cream
1-2 Tbsp sugar
pumpkin pie spice
- Preheat oven to 325 degrees and line 15 cups in a muffin tin with paper or silicone liners.
- In a medium bowl or a stand mixer mix together the pumpkin, sugar, eggs, vanilla, and evaporated milk together until combined.
- Add the dry ingredients (flour and spices) on top of the pumpkin mixture in the order listed and mix until just combined and the batter is smooth.
- Using a large cookie scoop fill the muffin cups with batter. If you don't have a cookie scoop you can use just a little less than 1/4 of a cup or about 3 tablespoons of batter.
- Bake the cupcakes at 325 for 20-24 minutes or until a toothpick comes out mostly clean. My magic number is 20 minutes in the oven.
- Remove the cupcakes from the oven and let them cool in the pan for 20-30 minutes. The cupcakes will sink a little after removing them from the oven, but that is actually what you want. It is what gives the perfect marriage between cupcake and pumpkin pie.
- Either on a plate, or in the pan chill the cupcakes in the refrigerator for at least 30 minutes.
- When the cupcakes are almost completely chilled begin making your whipping cream. You can use store bought whipping cream, but I like to make my own. It's so easy. In a stand mixer or bowl with a hand mixture combine the heavy whipping cream and sugar. The sugar gives the whipping cream a little stability.
- Top each cupcake with whipped cream. I like to use the Dessert Decorator Pro, but a pastry bag or spoon works as well. Finally, for presentation purposes top each cupcake with a sprinkle of pumpkin pie spice.
- Enjoy! For some, especially my kiddos, they can be slightly messy getting out of the liners, but they are still amazing no matter the way they look.
- Store leftover cupcakes in the refrigerator.
Happy Pumpkin Pie Cupcake Easy Making and Delicious Eating!