I never used to be a fan of pie, and I’m talking pie of any kind, especially pumpkin. So I was thrilled years ago when I found a recipe for pumpkin pie cupcakes. It had all the taste of this beloved fall dessert, and in an individual (and easier to eat) size. It’s one of my favorite cupcake recipes, and I try to make it for fall parties whenever I can. Also, just a side note, I’ve grown out of my pie hating phase. I now LOVE pies, and baking them from scratch, so no worries dear readers!
Here’s that you’ll need:
◦ 1 1/2 cups all purpose flower
◦ 1 tsp. cinnamon
◦ 1 tsp. all spice (ground)
◦ 1/2 tsp. clove
◦ 1/2 tsp. salt (or to taste)
◦ 1 tsp baking soda
◦ 1 tsp. baking powder
◦ 1 1/4 cups superfine sugar (you can use regular sugar, but you may end up with little granules in your cupcake, but it doesn’t effect the taste or baking process)
◦ 1/2 cup vegetable oil
◦ 2 lightly beaten eggs
◦ 1/2 cup milk
◦ 1 cup pumpkin puree
◦ 1 can of whip cream (for the topping)
◦ 1 bag of pumpkin candy corn
You’ll also need a large, and medium mixing bowl, a whisk, and a spoon (I used my Kitchen Aid mixer, but of course it’s not required). To bake I used a regular 12 cup muffin tin, paper liners, and cooking spray. An ice cream scoop is helpful for portioning the batter, but again not required.
Pre-heat your oven to 350 degrees. Combine your dry ingredients (except the salt) in your medium size bowl including your flour, sugar, baking soda, and baking powder, and spices. Whisk your ingredients together until well combined.
In your large bowl mix together the eggs, pumpkin puree, and oil until well combined. Add in the dry ingredients and mix until just combined. Don’t over mix as this can make the cupcakes dense and heavy. Now taste your batter. It’s going to be pretty sweet, so this is where you add in your salt, just a little bit at a time to cut the sweetness to your liking. 1/2 tsp. is a safe bet if you don’t want to taste your batter raw. Stir the salt into the batter, and now you’re ready to put it in the cups for baking.
Place paper liners in your baking pan, and spray lightly with cooking spray. Portion batter into each cup, until just over 3/4 full (if you’re using an ice cream scoop it’s about one scoop full). I found that I was able to fill 15 cups with the batter. Now you’re ready to bake. Pop them in the oven for 20-25 minutes. Make sure that you test them out with a toothpick in the center to make sure they’re completely cooked, and that the toothpick comes out clean. Remove from oven, and cool completely.
Once your cupcakes have cooled store them in an airtight container for 2-4 days. Right before you serve them top with a bit of whip cream and add a pumpkin candy corn for decoration. Keep in mind that if you put whip cream on top before you serve it may melt and slide off.
Yum, it’s really delicious! These cupcakes are great because they would work for any fall occasion including Halloween, or even Thanksgiving. Plus they’re pretty darn easy to whip up as far as cupcakes from scratch go, and you can impress all your friends and family with your masterful baking skills. I hope you try out this recipe for your next autumn event!
xo ~ Emily