Pumpkin Pie Cupcakes


Well, because pumpkin season is still in full swing, it was definitely time for another pumpkin recipe. The pumpkin cake I made a while back was such a hit that I wanted to experiment with some cupcakes. Enter, this play on pumpkin pie.

Thanksgiving was last week, and Paul and I didn’t get a turkey dinner with family. Working in the restaurant industry, there isn’t a lot of holiday time. I love pumpkin pie, and even though Paul isn’t a fan of the texture, I needed a little bit of a pumpkin fix to get me through.

If you are a pumpkin fan, these are for you! A little bit of pumpkin pie, in a more convenient, single serve form!


Yield: 18 cupcakes

1 15 oz. can pumpkin puree
½ c. sugar
¼ c. brown sugar
2 large eggs
1 tsp. vanilla
¾ c. sweetened condensed milk
2/3 c. flour
¼ tsp. ginger
¼ tsp. cloves
¼ tsp. cinnamon
¼ tsp. nutmeg
1/8 tsp. cardamom
¼ tsp. baking powder
¼ tsp. baking soda

Preheat the oven to 350°F. Line muffin tins with paper liners, and spray liberally with cooking spray.

In the bowl of a mixer, combine the pumpkin, sugars, eggs, vanilla, and sweetened condensed milk. Once well combined, add flour, spices, baking powder and baking soda. Mix again until well combined. Spoon about 1/3 of a cup into each liner, and bake for 20-30 minutes, until toothpick inserted in center comes out clean.

Cool until room temperature, then refrigerate for 30 minutes. Top with fresh whipped cream.


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