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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Thanksgiving
Cuisine American

Ingredients
  

  • 15 oz. canned pumpkin puree 
  • 1 cup sugar
  • 2 large  eggs
  • 2 tsp  vanilla extract
  • 12 oz canned evaporated milk
  • 3/4 cup all purpose flour
  • 2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tbsp cornstarch

Instructions
 

  • Preheat oven to 350°F.
  • In a large bowl add 15 oz 100% pure pumpkin puree, sugar, eggs, vanilla extract, and evaporated milk. With your hand mixer beat on low mix until all combined.
  • Add all purpose flour, pumpkin pie spice, salt, baking powder, baking soda, and cornstarch. Mix on low until combined.
  • Transfer batter to a container with a pour spout like a glass measuring cup. 
  • Pour batter 3/4 of the way full into a muffin tin.
  • Bake in a 350°F oven for 30 minutes or until the center is set and not runny.
  • After the pumpkin pie cupcakes are finished baking. Remove from the oven and allow to cool to room temperature.
  • Once cooled to room temperature. Remove pumpkin pie cupcakes and refrigerate in a covered container until chilled.
  • When ready to serve top with a dollop of whipped cream and a sprinkle of pumpkin pie spice seasoning.
  • Adapted from Domestic Diva.
Keyword pumpkin pie recipes