Description

These Pumpkin Pie Spice Cupcakes feature an irresistibly warm flavor profile with easy preparation. Perfect for any occasion, these homemade cupcakes are made with key ingredients like pumpkin puree and sweetened condensed milk, creating a moist and delightful treat that everyone will love.

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 and grease a 12-cup muffin tin with nonstick cooking spray.
In a large mixing bowl, combine the pumpkin puree, sweetened condensed milk, and eggs, then beat until smooth.
Mix in the flour, salt, baking powder, and pumpkin pie spice until just combined.
Spoon the batter into the prepared muffin cups, filling each about halfway.
Bake for 20 to 25 minutes or until the cupcakes are set and a toothpick inserted comes out clean.
Let the cupcakes cool completely in the pan before removing them.
Refrigerate the cupcakes for at least 30 minutes once removed from the muffin tin.
Before serving, top with whipped cream and sprinkle with cinnamon if desired.

Notes

Ensure the muffin tin is well-greased to prevent sticking.
Refrigerating the cupcakes enhances their flavor and texture.
Feel free to experiment with toppings like nuts or additional spices.

Nutrition

Serving Size: 1 cupcake
Calories: 200
Sugar: 15g
Sodium: 150mg
Fat: 9g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg