Description
Enjoy the delightful flavors of Pumpkin Pie Spice Cupcakes, bursting with pumpkin puree, sweetened condensed milk, and warm spices. They’re simple to prepare and the perfect treat for any occasion!
Ingredients
Scale
- 1 15-ounce can pumpkin puree
- 1 14-ounce can sweetened condensed milk
- 2 eggs
- â…” cup flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- Whipped cream for topping
Instructions
- Preheat your 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. Beat the mixture until smooth.
- Add in the flour, salt, baking powder, and pumpkin pie spice. Mix until just combined, being careful not to over mix.
- Transfer the batter into the prepared muffin cups, filling each about halfway full.
- Bake the cupcakes for 20 to 25 minutes or until they are set and a toothpick inserted into the center comes out clean.
- Once baked, allow the cupcakes to cool completely in the pan before removing them.
- Gently take the cupcakes out of the muffin tin and refrigerate for at least 30 minutes before serving.
- Top each cupcake with whipped cream right before serving, and sprinkle with cinnamon if desired.
Notes
Make sure to grease the muffin tin thoroughly to prevent sticking.
You can use store-bought whipped cream or make your own for a fresh topping.
For an extra kick, sprinkle more pumpkin pie spice on top of the whipped cream.
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 14g
- Sodium: 160mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg