Description
Mini pumpkin pie cupcakes deliver a delightful autumn twist on classic desserts, blending creamy spiced pumpkin with light, airy cake textures. Packed with warm cinnamon and nutmeg, these bite-sized treats will enchant guests at holiday gatherings with their irresistible charm.
Ingredients
Scale
Main Ingredients:
- 15 ounces (425 grams) 100% pure pumpkin puree (canned)
- 2 large eggs
- 12 ounces (340 grams) evaporated milk (canned)
- 1 cup sugar
Dry Ingredients:
- 3/4 cup all-purpose flour
- 2 tablespoons cornstarch
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Topping/Flavoring Ingredients:
- 2 teaspoons vanilla extract
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
- Preheat the oven to 350°F and prepare a mixing bowl with pumpkin puree, sugar, eggs, vanilla extract, and evaporated milk. Blend these ingredients using a mixer on low speed until completely smooth and uniform.
- Incorporate all dry ingredients: flour, pumpkin pie spice, salt, baking powder, baking soda, and cornstarch. Continue mixing on low speed until the batter achieves a consistent texture without lumps.
- Transfer the batter into a measuring cup with a pour spout for precise distribution. Carefully fill silicone baking cups or muffin pan cavities about 3/4 full, positioning them on a baking sheet for stability.
- Bake for 30 minutes, monitoring until the centers set and a toothpick inserted comes out with minimal moist crumbs. The cupcakes should appear golden and slightly firm.
- Simultaneously prepare the whipped cream by combining heavy whipping cream in a mixer. Start at low speed, gradually increasing to medium-high. Whip for approximately 5 minutes until stiff peaks form, being cautious not to overwhip.
- Add powdered sugar, vanilla extract, and salt to the whipped cream. Gently mix on low speed until ingredients are just incorporated. Refrigerate in a covered container until serving time.
- Allow cupcakes to cool completely on a wire rack after removing from the oven. Once cooled, carefully extract from silicone cups and refrigerate to chill thoroughly.
- Before serving, garnish each chilled cupcake with a generous dollop of whipped cream and a light dusting of pumpkin pie spice for enhanced visual appeal and flavor complexity.
Notes
- Swap regular flour with gluten-free flour blend for celiac or gluten-sensitive individuals to maintain recipe’s delicate texture.
- Reduce sugar content by using alternative sweeteners like stevia or monk fruit for low-carb or diabetic-friendly version.
- Use dairy-free milk alternatives and coconut cream for whipped topping to create a vegan-friendly adaptation of these mini pumpkin pie cupcakes.
- Ensure precise ingredient measurements for consistent cupcake texture, using kitchen scale for accuracy and avoiding potential density issues.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 205
- Sugar: 18 g
- Sodium: 118 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 65 mg