Mini Pumpkin Pie Cupcakes

Name: Mini Pumpkin Pie Cupcakes
Total time: 163 min
Yield: 12 servings
Cuisine: Indonesian
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)

Moist, rich, and oh-so-flavorful, these pumpkin pie cupcakes are sure to be a hit with the whole family!

⏱️ 163 min 🔪 Prep: 20 min 🔥 Cook: 23 min 📊 Hard ⭐ 5.0 (23) 👁️ 7 views

👨‍🍳 Start Cooking

Foto: Spend With Pennies

Ingredients

12 servings

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)

Steps

Preheat oven to 375°F. Generously grease a 12 cupcake pan.
Combine flour, salt, baking soda, & baking powder in a small bowl.
Mix brown sugar, white sugar, eggs, spice, pumpkin puree, and evaporated milk in a medium bowl until well blended.
Add dry ingredients and mix well. Divide over cupcake wells.
Bake 23-25 minutes or until cupcakes are set. Cool in the pan 10 minutes.
Remove and refrigerate at least 2 hours or overnight. Top with whipped cream and serve.