Description
These Pumpkin Pie Spice Cupcakes are a delightful treat with their rich pumpkin flavor, creamy filling, and a hint of spices, perfect for gatherings or cozy evenings.
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 spray.
- In a large bowl, mix the pumpkin puree, sweetened condensed milk, and eggs until smooth.
- Add the flour, salt, baking powder, and pumpkin pie spice. Stir until just combined.
- Fill muffin cups halfway with the batter.
- Bake for 20 to 25 minutes, until set and a toothpick comes out clean.
- Let the cupcakes cool completely in the pan.
- Gently remove the cupcakes from the tin and chill for at least 30 minutes.
- Before serving, top with whipped cream and sprinkle with cinnamon if desired.
Notes
For extra flavor, sprinkle with cinnamon before serving.
Ensure the cupcakes are completely cooled before refrigerating to avoid excess moisture.
Whipped cream can be flavored with vanilla for an added touch.
Nutrition
- Serving Size: 1 cupcake
- Calories: 150
- Sugar: 10g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg