Mini Pumpkin Pie Cupcakes
2h 43m·American
Ingredients
- ½ cup all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 eggs
- 1 ½ teaspoons pumpkin pie spice
- 15 ounces pumpkin puree
- 10 ounces evaporated milk
- whipped cream for serving, or whipped topping
Instructions
6 steps
- 1
Preheat oven to 375°F. Generously grease a 12 cupcake pan.
- 2
Combine flour, salt, baking soda, & baking powder in a small bowl.
- 3
Mix brown sugar, white sugar, eggs, spice, pumpkin puree, and evaporated milk in a medium bowl until well blended.
- 4
Add dry ingredients and mix well. Divide over cupcake wells.
- 5
Bake 23-25 minutes or until cupcakes are set. Cool in the pan 10 minutes.
23 min - 6
Remove and refrigerate at least 2 hours or overnight. Top with whipped cream and serve.
Progress
0 / 6 steps
Nutrition
Per serving (based on 12 servings)
Calories
125cal
Protein
3.0g
Carbs
23.0g
Fat
3.0g
Fiber
1.0g
Sugar
17.0g
Sodium
160mg
Saturated Fat
1.0g
