Description
These Pumpkin Pie Spice Cupcakes are a delightful blend of pumpkin flavor, creamy sweetness, and warm spice. Easy to prepare and perfect for gatherings, each cupcake is a little bite of autumn bliss!
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 and grease a 12-cup muffin tin with nonstick cooking spray.
- In a large mixing bowl, combine pumpkin puree, sweetened condensed milk, and eggs. Beat until smooth.
- Stir in flour, salt, baking powder, and pumpkin pie spice until just combined.
- Pour the batter into the muffin cups, filling each about halfway.
- Bake for 20 to 25 minutes until set and a toothpick inserted comes out clean.
- Cool cupcakes in the pan completely.
- Carefully remove from the muffin tin and chill in the refrigerator for at least 30 minutes.
- Top with whipped cream before serving and sprinkle with cinnamon if desired.
Notes
Make sure the pumpkin puree is not pumpkin pie filling, as it could contain added sugars and spices.
These cupcakes can be made ahead of time and stored in the refrigerator until ready to serve.
Feel free to add chopped nuts or chocolate chips to the batter for extra flavor.
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 16g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 3.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg