Pumpkin Pie Cupcakes

Fall does funny things to me. I burn candles that smell like trees, pretend to be crafty, dress in too much flannel and buy everything pumpkin. I’m normally more of a sweet potato girl but come September 1st my loyalties shift. These cupcakes are the perfect bite of all things fall. I like them because it saves me making a pie crust and lets me use whipped cream like frosting – you’ll like them because they’re amazing and pretty dang simple.

Pumpkin Pie Cupcakes: makes 12


 

  • 1 15oz can of pumpkin puree
  • 1/4 cup brown sugar
  • 1/2 granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 3/4 cup evaporated milk
  • 2/3 cup AP flour
  • 2 teaspoon pumpkin pie spice (or apple pie spice)
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda

Preheat you oven to 350 degrees! Line a muffin tin with foil cupcake liners and give them a spritz of cooking spray.

In a large mixing bowl mix pumpkin, sugars, eggs, vanilla, and evaporated milk until combined. Add in the dry ingredients and mix well! It will be runny, much like a pie filling. Fill your tins about 1/2 to 3/4 full. Bake for 20 minutes and then take them out – don’t poke them to see if they’re done. Just have a little faith.

Allow them to cool completely on the counter then pop them in the fridge for an additional 20-30 minutes. Top with whipped cream or cool whip and a dash of the pie spice!

 

xoxo • Kyndle

pumpkin