Pumpkin Pie Cupcakes Recipe: This Pumpkin Cups Recipe Is OMG Good (and a New Thanksgiving Tradition) Desserts Cakes/Cupcakes

Every Thanksgiving I try to make a new recipe. This year it was this pumpkin pie cupcakes recipe. OMG is right. They are so dense, moist and delicious! This pumpkin cups recipe is like a hand-held pumpkin pie. How can you go wrong with that? Top with whipped cream and a sprinkling of cinnamon or pumpkin pie spice.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: Makes 12

Ingredients

• 2/3 cup flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 2 teaspoons pumpkin pie spice
• dash of salt
• 1 can (15 ounces) pumpkin puree
• 3/4 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 3/4 cup evaporated milk

Here's how to make it: 

1. Whisk together the flour, baking powder, baking soda, salt and pumpkin pie spice.
2. In another bowl combine the pumpkin puree, sugar, eggs, vanilla and milk.
3. Add the dry ingredients to the wet ingredients until smooth.
4. Line a muffin tin with baking liners.
5. Fill each cup with about 1/3 cup of the batter.
6. Bake in a preheated 350-degree F oven for about 20 minutes. Cool slightly before removing and refrigerating until cold.

Notes: They will puff up when baking but once they cool they will sink. Next time I will add some cinnamon into the batter. I removed the baking liners they baked in and set them in fresh ones for serving.  

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