Description

These Pumpkin Pie Spice Cupcakes deliver a delightful burst of autumn flavor in every bite. Made with simple ingredients like pumpkin puree and spices, they are perfect for gatherings or a cozy night in. Easy to make and topped with whipped cream, they are a wonderful sweet treat that anyone can enjoy!

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

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Instructions

Preheat the oven to 350°F. Generously 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.
Add flour, salt, baking powder, and pumpkin pie spice. Mix just until combined.
Spoon batter into the prepared muffin cups, filling each about halfway full.
Bake for 20 to 25 minutes, or until set and a toothpick inserted comes out clean.
Allow cupcakes to cool completely in the pan.
Carefully remove cupcakes from the muffin tin and refrigerate for at least 30 minutes.
Top with whipped cream before serving, and sprinkle with cinnamon if desired.

Notes

These cupcakes are best enjoyed fresh but can be stored in the refrigerator for up to 3 days.
For extra flavor, you can add chocolate chips to the batter if desired.
Feel free to substitute homemade pumpkin puree for canned if you prefer.

Nutrition

Serving Size: 1 cupcake
Calories: 190
Sugar: 14g
Sodium: 80mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 1g
Protein: 3g
Cholesterol: 20mg