Description

Easy pumpkin cupcakes that taste like pumpkin pie but you can eat them with your hands. Perfect for fall parties or when you’re craving pumpkin pie but don’t want the hassle.

Ingredients

Scale

For 12 Cupcakes:

- 1 (15 oz) can pumpkin purée

- ¾ cup granulated sugar

- 2 large eggs

- ¾ cup evaporated milk

- 1 teaspoon vanilla extract

- 2 teaspoons pumpkin pie spice

- ⅔ cup all-purpose flour

- ¼ teaspoon baking powder

- ¼ teaspoon baking soda

- ¼ teaspoon salt

- Whipped cream (for optional topping)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat and Prep (5 minutes) Crank that oven to 350°F and grease your muffin tin like your life depends on it. I learned this the hard way – these babies stick worse than my kids to me when they want something.

1. Mix Your Dry Squad (2 minutes) Whisk all your dry stuff together in a bowl. Nothing fancy here, just make sure there aren’t any clumps of flour hiding in there.

1. Create the Pumpkin Base (3 minutes) Dump everything else in a big bowl and whisk until smooth. This is where it starts smelling amazing and you realize you’re definitely making the right choice.

1. Bring It Together (2 minutes) Fold the dry stuff into the wet stuff. Don’t go crazy with the mixing – we want cupcakes, not hockey pucks.

1. Fill and Bake (20 minutes) Scoop that gorgeous orange batter into your muffin cups about ¾ full. Twenty minutes in the oven and you’re golden.

1. Cool and Set (50 minutes) Here’s where patience pays off. Let them cool, then stick them in the fridge for at least 30 minutes. This is what gives them that perfect custard texture.

1. Serve with Style Top with whipped cream or eat them plain – both ways are ridiculously good.

Notes

Don’t expect these to be fluffy like regular cupcakes – they’re supposed to be dense and custard-like. That’s the whole point! The first time I made them, I thought I’d screwed up because they weren’t light and airy. Then I tasted one and realized I’d accidentally created magic. They’re meant to be eaten cold, preferably with a fork, though my kids just grab them with their hands.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 145
Sugar: 14g
Sodium: 125mg
Fat: 2g
Saturated Fat: 1g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 4g
Cholesterol: 35mg