pumpkin pie cupcakes

Individual portions of traditional pumpkin pie with great combination of texture and yummy pumpkin and spice flavor.

OMG Pumpkin Pie Cupcakes

pumpkin puree

sugar

eggs

vanilla

evaporated milk

flour

tsp baking soda

tsp baking powder

tsp pumpkin spice

tsp salt

Whipped cream

In a bowl stir together flour, pumpkin spice, salt, baking powder and baking soda.

Mix the pumpkin puree with sugar, eggs, vanilla and evaporated milk

Add dry ingredients in the mixture and mix until it’s evenly combine.

Fill the pan with 1/3 cup of the mixture in each cup.

Let the cupcakes cool in the pan for 20 minutes than remove them from the pan and let them cool completely. Store them in the fridge.

Top the cupcakes with whipped cream and dusted with cinnamon or pumpkin pie spice on top before serving.

Just made these and they came out perfect! Big hit with my friends. :)

Rice flour works well, just add a tiny bit of zanthum gum (1/8 tsp) to the flour.

I plan on making these this week. They sound yummy!

These were unbelievably awesome!! I'm not a baker and they turned out fantastic!
Only change was I did a cream cheese icing on top.

My sister made these the other day, and they were so delicious!!!  Now I have to make some...but what would happen, in your professional opinion, if I used cream instead of evaporated milk?  (because I forgot it at the grocery store...lol)

This is a keeper! I made these last night. I baked for close to 30 minutes and used foil cupcake liners. I have to eat gluten-free so I used Cup4Cup gluten-free flour. They turned out really good and taste delicious!

These are DEE-LICIOUS!!  Just like a mini-pumpkin pie.  I like them straight out of the fridge with a dollop of whipped cream.  Mmmm!

So SO good!  I have made these many  times. They do not last long.

Cannot believe how amazing and easy these were! I'm not a huge fan of pumpkin pie but these are so on the mild side and DELISH! KID-FRIENDLY TOO! I made these in the mini-cupcake form with the mini-cupcake pan and they were so cute and yummy! Instead of 20 min. I put them on for 10-13 min. They didn't flop and turned out AMAZING in the middle! Love love love! Definitely going in the cook book!

Made these for Thanksgiving - sooo much easier than pumpkin pie and they were a huge hit!!

These turned out great. I made them in a jumbo muffin pan with pan with liners. I baked them with a strudel topping(2 kinds of sugar, butter, nuts). They didn't last long!

I just made these, and they are awesome, I can't wait to share them with my family. Thank you so much for the recipe, it's easily become a favorite of mine!

These tasted delicious! It was like a faster and easier pumpkin pie. The only problem I had was that when I took them out after 25 minutes they were still goopy and underdone in the middle. I think it would have taken almost 30 minutes to get them done, and my oven tends to cook hot.

I made these the other day after reading tons of reviews where people said theirs collapsed a lot after cooling or were mushy in the middle. I made two batches; one using regular all purpose flour and the other using King Arthur's all purpose gluten free flour. To combat the problem of mushiness or collapsing, I added an extra Tablespoon of flour. The recipe says to fill the cups 1/3 full, which comes out to about one and a half dozen cupcakes. If you only use 12 cups, you will need to increase the baking time. I made 12 from each batch and baked them for 35 minutes at 355 after greasing the tins (they'll stick to paper liners). Like a pumpkin pie, they will puff up during baking then fall some as they cool. Neither of mine collapsed in the center, remaining flat across the top. I was surprised the gluten free ones settled higher than the ones with regular flour. In a side by side comparison, there was only a very slight difference in texture, but you'd never know it if you had them alone. I actually thought there was a bit more pumpkin pie flavor in the gluten free batch than the other. The centers will not be fluffy like a cupcake, but somewhat creamy like a pie, though firmer. I made these to serve with coffee one morning so I didn't add any topping. They were a great treat to go with it!

I just made this as a biggerer almost jumbo cupcake so it is muffin size and will add 10 minutes at least to cook.   I also reduced the sugar to one third of your recipe.
My hubby is diabetic and he can have it this way plus I could do with less sugar haha.
Your recipe looked spool good I had to try it

I made these little pumpkin gems.  Yummy. They're small and delicious.  When cooled, they fall into the size of a little bitty pie and really hit the spot.  I wrapped each one individually and put in a freezer bag and into the freezer. I can have this little treat any time I want and I will make again. Thanks you for this recipe and I look forward to reading and making more of your yummy recipes!

I just made these. These are NOT NOT NOT muffins. This is basically a pumpkin pie filling. Let's call them something else or make them into muffins (more leavening or eh whites perhaps?)

These are NOT muffins, but just pumpkin pie filling. Let's just get that out there. Please don't be mislead. I wanted muffins and I was VERY DISGUSTED with this recipe

I made these and they majorly sunk in the middle. Like down to 50%. I followed the recipe exactly. What am I doing wrong? I did use paper liners for easy clean up.

Just made these for a little Canadian thanksgiving potluck in China, and these hit the spot perfectly! I made pastry for them as well, perfect little mini pies, thanks for a great recipe! No adaptations, except scratch spices instead of pumpkin pie spice. Perfecto!

I just took these out of the oven - subbed equal amount of g-free flour mix for the flour to make them celiac friendly. Can't wait to try one! They look and smell delish! Thank you so much for sharing your recipe!! :) &lt;3

I guess I'm the only one that didn't read the recipe as it was written. I was so excited to make this! Instead of the purée I grabbed a can of pumpkin pie filling. Even then they turned out great. Thanks for sharing!

How can I make these in the mini cupcake pan?

These were absolutely fantastic!  Definitely a pumpkin pie texture and not at all like a cupcake.  This may be how I do pumpkin pie for Thanksgiving from now on.  I made it just like the recipe except regular milk instead of evaporated.  I also had to bake it longer...probably 30 minutes.

I made these today and they were outstanding.  After reading all the comments re the liners sticking, I tried 3 different ways in the same batch.  1) I used parchment liners, 2) spray grape seed oil and 3) butter coated with sugar.  All three were fine but the liners did stick when hot, but were fine after they cooled in the fridge at the final stage.  However, the sugar coated ones were a little better because it created a little, sugary crust.  Also, I added two additional tablespoons of flour because i live in Denver at high altitude.  The cupcakes did fall slightly, but did not cave in, and were very pretty!

Thanks, Vera, for the recipe!

With homemade pumpkin puree, I used a full cup of flour &amp; only 5 oz evaporated milk (only b/c that was the can size &amp; all I had), the mixture was still very loose.  I used foil liners lightly sprayed w/ olive oil.  Very wet @ 20 min, so I baked another 15 min ... cooled completely &amp; yes, they are quite gooey ... the foil removed easily &amp; simply picking up to take a bite proved it is definitely the consistency of pie ... not a finger-food!  LOL!  Super yummy, however, I will add even more flour &amp; cinnamon next time.

Due to a slight mishap with traveling I was forced to make these into bars instead of cupcakes.  I followed the recipe exactly then poured into a 13x9 baking dish and baked them for 30mins instead of 20 and they were just wonderful.  Thank you so much for sharing this fantastic recipe!

I  just made these and was totally happy with the consistency of these delicious little pumpkin pie cupcakes.  I didn't know what to expect when I saw  their name as "cupcakes"...but once you taste one of these bit size treats, you'll be in Pumpkin Pie heaven! Thank you for sharing this recipe! Happy and Healthy Baking!

Too mushy! I added xtra spices, excellent flavor!!  Not a cupcake. More like bread pudding?????

I have made these several times &amp; they are the BOMB! They are like mini pumpkin pies in muffin form. Delish!!!

https://content.jwplatform.com/videos/SwwlWA3a.mp4

OMG Pumpkin Pie Cupcakes are individual portions of traditional pumpkin pie with great combination of texture and yummy pumpkin and spice flavor.

These Keto Pumpkin Pie Cupcakes are like the best part of your favorite pie. All creamy filling and sweet whipped topping, with that perfect holiday flavor. With no crust, these little cakes are light and easy, and have only 2.9g net carbs per serving!

Keto Pumpkin Pie Cupcakes

brown sugar replacement

heavy whipping cream

egg (room temperature)

coconut flour

tsp pumpkin pie spice

salt

Preheat the oven to 350ºF and line 6 muffin cups with silicone or parchment liners.

In a large bowl, whisk pumpkin puree, sweetener, cream, egg, and vanilla until well combined.

All at once, add the dry ingredients and whisk until smooth. If the batter is very thin (liquidy), add another few teaspoons of coconut flour.

Divide among prepared muffin cups and bake 25 to 30 minutes, until just puffed and barely set. Remove from oven and let cool in the pan.

Refrigerate for at least one hour before serving. Dollop whipped cream generously on top.

These were fantastic!! Thanks as always for your timely and delicious recipes.

These are THEEEE BEST!!!! I have made 2 batches of 12 this past month, just for hubby &amp; me! 🙌🏻😍😂😂😂😂😘😘😘😘🥰

I love this time of year because I can make these fabulous treats.  Pumpkin pie was always one of my favorites and these are perfection. Whipped cream on them is a must! Thanks!!!

These are so delicious!!!!  I've made them many times. Add a bit of whipped cream and enjoy!  Tastes like pumpkin pie!

These are an absolute favorite!
1 can of pumpkin has 1 oz too many to double the recipe so I added 1 extra tsp of coconut flour to make 12 cupcakes.

Oh my gosh! So delicious. I ALWAYS double the recipe because they are that good!

my cupcake tins are still in boxes, not yet unpacked.  I doubled the recipe and made a "cake".  Baked for 45 minutes.  It's not really cake-like but the flavor is on point and the craving was satisfied.  Thanks Carolyn.

https://www.youtube.com/watch?v=XB7q6KegK30

These keto pumpkin pie cupcakes are like the best part of the pumpkin pie. All creamy pumpkin pie filling and sweet whipped cream topping! A perfect low carb dessert for your healthy holidays. And only 5g total carbs per serving!

See the full recipe here: https://alldayidreamaboutfood.com/low-carb-pumpkin-pie-cupcakes/

Top 2 pumpkin pie cupcakes recipes from across the web

The most viewed pumpkin pie cupcakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

OMG Pumpkin Pie Cupcakes

Keto Pumpkin Pie Cupcakes

Top 2 pumpkin pie cupcakes recipes from across the web

The most viewed pumpkin pie cupcakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

OMG Pumpkin Pie Cupcakes

Keto Pumpkin Pie Cupcakes

The most viewed pumpkin pie cupcakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine