Description

Enjoy these Pumpkin Pie Spice Cupcakes crafted with pumpkin puree, sweetened condensed milk, and a blend of spices. Perfect for celebrations, these easy-to-make treats are wonderfully moist and topped with whipped cream for an even more delightful experience.

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 your 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 the mixture until smooth.
Add in the flour, salt, baking powder, and pumpkin pie spice, mixing until just combined.
Spoon the batter into the muffin cups, filling each about halfway.
Bake for 20 to 25 minutes, or until the cupcakes are set and a toothpick comes out clean.
Allow the cupcakes to cool completely in the pan before removing them.
Refrigerate the cupcakes for at least 30 minutes once removed from the tin.
Top with whipped cream before serving, and sprinkle with cinnamon if desired.

Notes

Make sure the muffin tin is well-greased to avoid sticking.
Chilling in the refrigerator enhances the flavor and texture of the cupcakes.
These cupcakes can be frozen for later enjoyment; just thaw before serving.

Nutrition

Serving Size: 1 cupcake
Calories: 180
Sugar: 15g
Sodium: 150mg
Fat: 5g
Saturated Fat: 2g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg