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PUMPKIN PIE CUPCAKES #Thanksgiving #recipes #dessert #cupcakes

by Recipe Scrape Italian
For Thanksgiving this year, rather than creating a pie, why not create pie cupcakes?? No forks needed, simply grab and eat! These bite-sized desserts area unit created with all of your usual pie ingredients: pumpkin puree, concentrate, sugar, pie spice, etc. For the icing, we’re merely employing a huge small indefinite quantity of topping. What pie would be any smart while not it?#Thanksgiving #recipes #dessert #cupcakes 

For Thanksgiving this year, rather than creating a pie, why not create pie cupcakes?? No forks needed, simply grab and eat! These bite-sized desserts area unit created with all of your usual pie ingredients: pumpkin puree, concentrate, sugar, pie spice, etc. For the icing, we’re merely employing a huge small indefinite quantity of topping. What pie would be any smart while not it?#Thanksgiving #recipes #dessert #cupcakes






PUMPKIN PIE CUPCAKES , .


4.8 ★★★★★ | For Thanksgiving this year, rather than creating a pie, why not create pie cupcakes?? No forks needed, simply grab and eat! These bite-sized desserts area unit created with all of your usual pie ingredients: pumpkin puree, concentrate, sugar, pie spice, etc. For the icing, we’re merely employing a huge small indefinite quantity of topping. What pie would be any smart while not it?

Total Time: 30 Minutes, Servings: 12 Servings



Ingredients :
  • 1 15 oz. can pure pumpkin puree
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 3/4 cup evaporated milk
  • 2/3 cup all-purpose flour
  • 2 tsp. pumpkin pie spice mix
  • 1/4 tsp. kosher salt
  • 1/4 tsp. baking soda
  • 1/4 tsp. baking powder
  • whipped cream for topping



Instructions :
  • Preheat oven to 350F and line a muffin pan with cupcake liners.
  • In a large bowl, combine pumpkin puree, sugar, eggs, vanilla extract, and evaporated milk and whisk until smooth.
  • In a separate medium bowl; combine flour, pumpkin pie spice mix, salt, baking soda, and baking powder and whisk until combined.
  • Pour dry mixture into pumpkin mixture and mix just until combined.
  • Use a cookie scoop to scoop batter into the prepared muffin pan, filling each muffin cup with 1/3 cup batter.
  • Bake for about 20 minutes, until cupcakes are set.
  • Let cool in the muffin pan for about 30 minutes.
  • Transfer cupcakes to a serving tray or plate and chill in the refrigerator for 30 minutes.
  • When ready to serve, top cupcakes with whipped cream and sprinkle with pumpkin pie spice.



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