Description
These Pumpkin Pie Spice Cupcakes are bursting with autumn flavors, featuring a delightful mix of pumpkin puree and pumpkin pie spice. Simple to prepare, these delightful treats are perfect for gatherings or cozy nights at home, topped with whipped cream for that extra indulgence.
Ingredients
Scale
- 1 15 ounce can pumpkin puree
- 1 14 ounce can sweetened condensed milk
- 2 eggs
- ⅔ cup flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- Whipped cream for topping
Instructions
- Preheat the oven to 350°F. Generously grease a 12-cup muffin tin with nonstick cooking spray.
- In a large mixing bowl, combine the pumpkin puree, sweetened condensed milk, and eggs. Beat until smooth.
- Add the flour, salt, baking powder, and pumpkin pie spice. Mix just until combined.
- Spoon the batter into the prepared muffin cups, filling each about halfway full.
- Bake for 20 to 25 minutes, or until the cupcakes are set and a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely in the pan.
- Carefully remove the cupcakes from the muffin tin and refrigerate for at least 30 minutes.
- Top with whipped cream just before serving and sprinkle with cinnamon, if desired.
Notes
Ensure the pumpkin puree is pure and not pie filling for the best flavor.
These cupcakes are best served chilled with whipped cream topping.
Store leftover cupcakes in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 20g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg