Pumpkin Pie Cups Recipe Is Like a Mini Pumpkin Pie (30 Minutes, 9 Ingredients) by Donna John
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Every fall and Thanksgiving I try a new pumpkin recipe. This year it was this pumpkin pie cupcakes recipe. OMG is an accurate way to describe this pumpkin recipe. These easy pumpkin pie cupcakes are so dense, moist and delicious!
This pumpkin cups recipe is like a hand-held pumpkin pie. How can you go wrong with that? To make these easy, creamy pumpkin pie cupcakes you will need flour, baking powder, baking soda, pumpkin pie spice, salt, pumpkin puree (check out the health benefits of pumpkin), granulated sugar, eggs, vanilla extract and evaporated milk. The sweet batter bakes up in about 20 minutes and is so much easier than baking a pumpkin pie.
Top these mini pumpkin pies with whipped cream and a sprinkling of cinnamon or pumpkin pie spice. Serve the creamy individual pumpkin pies for dessert after your wonderful Thanksgiving dinner!
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12
Ingredients
- 2/3 cup flour or 1:1 gluten-free flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 15 ounces (1 can) pumpkin puree
- 3/4 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 3/4 cup evaporated milk
Here's how to make it:
- Whisk together the flour, baking powder, baking soda and pumpkin pie spice. (For gluten-free cupcakes, use gluten-free flour.)
- In another bowl combine the pumpkin puree, sugar, eggs, vanilla and milk.
- Add the dry ingredients to the wet ingredients until smooth. (You could stir some cinnamon into the batter.)
- Line a muffin tin with baking liners.
- Fill each cup with about 1/3 cup of the batter.
- Bake in a preheated 350-degree F oven for about 20 minutes. Cool slightly before removing and refrigerating until cold. (The cupcakes will puff up when baking but once they cool they will sink. I removed the baking liners they baked in and set them in fresh ones for serving.)
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