De-lic-ious Pumpkin Pie Cupcakes. In a separate medium bowl; combine flour, pumpkin pie spice mix, salt, baking soda, and baking powder and whisk until combined. I sprinkled the top of the cake with chopped pecans. These cupcakes were delicious! Dump the Pumpkin Pie and Offer Up These Cupcakes at Your Thanksgiving Meal ... Any cupcake with a candy stuffed inside is the right kind of cupcake. They sound delicious. Very easy recipe to follow. I had to bake them about 30 minutes. If you just can’t get enough, you’re in luck, because we have whipped yet one more great treat for you. We’re totally obsessed right now with all things pumpkin and pumpkin spice. After reading everyone's comments about the sides sticking, I increased the flour to 3 and 1/2 cups. Definitely a keeper. Preheat oven to 350F and line a muffin pan with cupcake liners. I topped mine with mini chocolate chips instead of walnuts. I’m making these for Thanksgiving,  instead of pie, question is, Can they be frozen?? Bake for about 20 minutes, until cupcakes are set. It’s fall so apple and pumpkin desserts are always a hit with my family. Directions: Preheat oven to 350F and line a muffin pan with cupcake liners. BAKE. Made 120 of these bad boys for a community Thanksgiving dinner. By abby_dee1228 We’ve tried them all, and we can tell you from experience that: It’s so creamy, tastes amazing and is 100% pure and all natural. Thank you! In a small bowl, beat butter and shortening until fluffy. Add vanilla and cinnamon and mix well. Use a cookie scoop to portion the cupcake batter evenly amongst the muffin liners. We love for you to share our ideas, but require a link back to us for credit. A great alternative to a regular pie. Stir pumpkin, sour cream, and pumpkin pie spice into batter. On occasion I create posts for sponsors and often use affiliate links. To easily frost them, try putting the frosting in a pastry bag and piping it on top of the cupcakes. Preheat oven to 350 degrees F (175 degrees C). https://www.foodnetwork.ca/recipe/pumpkin-pie-cupcakes/19033 Even my picky 10 year old grandson (who does love pumpkin anything) enjoyed them. For the pie crust cutouts: While the muffins are cooling, cut out 12 shapes from the pie crust, and … If you are standing in the aisle of your grocery store wondering which pumpkin puree is the best for your recipe, I’m here to tell you. Taste of Home is America's #1 cooking magazine. Have you tried making these in a pan and then cutting into squares? Tips for Making the Best Mini Pumpkin Cupcakes. A definite keeper! Best pumpkjn puree is fresh pumpkin you roast and puree. No forks required, just grab and eat! https://www.delish.com/.../recipes/a50163/pumpkin-pie-cupcakes-recipe Kids will love this sweet and spicy finger-food and clean-up will be a breeze. I have never tried this. It’s bitter sweat… no I didn’t misspell that… it is sweat! INGREDIENTS 1/2 cup all-purpose flour1/8 cup of cornstarch1/2 teaspoon baking powder1/2 teaspoon baking soda2 teaspoons of pumpkin pie spice1 15-ounce can pumpkin puree3/4 cup evaporated milk3/4 cup of sugar2 large eggsWhipped cream and cinnamon for optional topping INSTRUCTIONS […] For the icing, we’re simply using a big dollop of whipped cream. I am a mom of 3 awesome boys that love to get crafty with me in the kitchen. We are kosher so all of our desserts must be dairy-free. A delicious home recipe for pumpkin cupcakes made with brown sugar, canned pumpkin, pumpkin pie spice, and maple syrup. I’m a big fan of how easy they are to make. Prepare cake mix according to package directions, except use 3/4 cup water and 1/3 cup oil. Super simple and fun to do, fresh puree will make these Pumpkin Pie Cupcakes with Cream Cheese Whipped Cream that much more amazing. (I’m considering being lazy! These are fantastic! These cupcakes are really good. Do be aware that the spices in the canned pumpkin pie filling may be different than what is called for in this recipe, so the taste of the finished cupcakes might be slightly different. This recipe is from bakingbites.com, an incredible baking site. There are just a few basic ingredients in these doggy cupcakes: Canned Pumpkin Puree (be sure not to get pumpkin pie filling) Molasses (for sweetness and flavor) Honey (for sweetness) Egg; Flour, baking soda, baking powder (the usual cupcake ingredients) Dogs don’t need lots of extra stuff, so the cupcake … The best part is, these cupcakes are very easy to make. Canned Pumpkin Pie Filling: You can use this instead of pure pumpkin puree, just eliminate the pumpkin pie spice from the recipe. Use a cookie scoop to scoop batter into the prepared muffin pan, filling each muffin cup with 1/3 cup batter (make sure you fill at least half way full - these will deflate a bit when they are cooling). Spread over cupcakes; sprinkle with walnuts. Everyone loved them, and I will have to try the layer cake that another reviewer made. —Melissa Story, Trego, Wisconsin, Pumpkin Pie Cupcakes Recipe photo by Taste of Home. I did put chopped pecans on top of icing and sprinkled with a little more pumpkin pie spice . Such a yummy dessert recipe for fall and Thanksgiving! FOR THE CUPCAKES:1½ cups granulated white sugarOne (15-ounce) can pure pumpkin puree (NOT pumpkin pie filling)1 cup vegetable oil2 tsp vanilla extract4 large eggs2 tsp baking powder1 tsp baking soda½ tsp salt2 tsp ground cinnamon1½ tsp pumpkin pie … I added a bit more milk and super whipped it. I used 1/4 C dark brown sugar, 1/2 C granulated sugar & 1 tsp Cinnamon. Everyone loved them. Typically, when I prepare pumpkin pies, I just add almond milk, but not sure how that would work here. If I make ahead?? Combine the flour, baking powder, cinnamon, baking soda, salt, nutmeg and cloves; gradually beat into pumpkin mixture until blended. Instructions. Also, it was my first time ever making a homemade cake. Pumpkin Pie Cupcakes are tiny pumpkin pies you can eat with your hands. In a separate medium bowl; combine flour, pumpkin pie spice mix, salt, baking soda, and baking powder and whisk until combined. My 1st Cookbook Wild Eats & Adorable Treats is now available for purchase on Amazon! Enjoy! They … Pour dry mixture into pumpkin mixture and mix just until combined. Mini Carrot Cakes with Cranberry Caramel Sauce, 25 Spring Cakes to Make in Your Favorite Bundt Pan, How to Make Vanilla Cupcakes from Scratch, Do Not Sell My Personal Information – CA Residents, 1-3/4 cups mashed cooked or canned pumpkin. Can I make these days in advance? Because I'm taking them somewhere and don't want the plastic to stick, I decided to insert the nozzle into the cupcakes and fill them instead of frosting them. A great dessert idea for Thanksgiving (or any time of year! When ready to serve, top cupcakes with whipped cream and sprinkle with pumpkin pie spice. This looks awesome! Combine the flour, baking powder, cinnamon, baking soda, salt, nutmeg and cloves; gradually beat into pumpkin mixture until blended. Haha!) Put a slice of bread inside the container to absorb excess moisture. Right now, we are cooking up Pumpkin Donut Holes and Pumpkin Bread. Let cool completely on a wire rack then store in an airtight container at … Add the confectioners’ sugar, cinnamon and cloves; beat until smooth. Amazing! Pumpkin pie cupcakes are very moist so the best way to store them is in an airtight container in the refrigerator. Grease or line muffin cups with paper liners. Fill 20 foil-lined muffin cups two-thirds full. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. https://www.inspiredtaste.net/18010/pumpkin-cupcakes-recipe The recipe makes 24 cupcakes but I made only 12. Our blog is full of all sorts creative food ideas for the Holidays, Party Ideas, Free Printables, Featured DIY Ideas, Recipes, & Kids Craft Ideas! Prep: Take a small 4-6 pound pumpkin, often called a sugar or pie pumpkin … I didn't have ground cloves so I just used pumpkin pie spice. I made a two-layer cake and doubled the frosting. Calling all pumpkin lovers-these easy vanilla pumpkin cupcakes are super simple to make and will give you that taste of pumpkin that you love. Any of our creations or ideas that are shared without permission are a violation of copyright. I made it for a birthday and! In a large mixing bowl, add flour, pumpkin pie spice, cinnamon, salt, baking powder, and baking soda and whisk until combined. Just wondering how much longer they’d need to cook or if the edges would get too crispy. Can you make this “keto” by substituting for Almond flour and Stevia? everyone absolutely LOVED it! What pie would be any good without it? This recipe is a great way to use any leftover pumpkin puree from your Thanksgiving preparations. Let the cupcakes cool in the pan for 20 minutes than remove them from the pan and let them cool completely. Get the recipe from Delish. We eat gluten free. Of course, you can always use whatever you’ve got in your cabinets, too. Combine the flour, baking powder, baking soda, salt, cinnamon and ginger … What if I want to make more, do I double the recipe? Beat the dry ingredients into the pumpkin mixture. ), these homemade pumpkin pie cupcakes are a fun option to traditional pumpkin pie. I also had to add some milk to the frosting. Hi Danielle, I store mine in the fridge as I also do with a regular pumpkin pie. I had minor problems with the frosting, too. For the buttercream icing I had to add some milk, which is not in the recipe, to get it the right consistency. Spoon batter into prepared muffin cups, filling each two-thirds to three-fourths full. I also used 3 whole eggs. In a large bowl, beat the pumpkin, sugars, applesauce, oil, eggs and egg whites until well blended. Bake as directed for cupcakes. I used the suggestion of a ginger snap as the bottom. Fill 20 foil-lined muffin cups two-thirds full. For this holiday season, combine pumpkin pie and gingerbread cookies to create this fascinating treat. Trust me on this one, it’s good! Fill the pan with 1/3 cup of the mixture in each cup. Topped with cinnamon buttercream. Thanks for sharing.https://www.cakengifts.in/cake-delivery-in-kalkaji-delhihttps://www.cakengifts.in/cake-delivery-in-lajpat-nagar-delhi. In the original recipe, it calls for half-and-half or evaporated milk. In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, … Our blog is full of all sorts creative food ideas for the Holidays, Party Ideas, Free Printables, Featured DIY Ideas, Recipes, & Kids Craft Ideas! To make these pumpkin spice cupcakes, combine the cake mix (PLUS ingredients on back, minus the water), pumpkin pie spice and pumpkin puree. Your guests at Thanksgiving dinner will love these adorable Pumpkin Pie Cupcakes. I t’s crazy how you blink and summer is over…I relax just a bit when mornings become misty and leaves begin to drop. Do you think I could add tiny bits of frozen cream cheese to these and get same results? A tangy cream cheese frosting is a classic pairing with pumpkin cupcakes. In a small bowl, stir together the flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice until fully combined. Bake for twenty minutes and let cool for twenty … Thanks for sharing your recipe. They were so moist and flavorful. Let me know how it turns out if you try it. Can't wait to share them. Instructions: Preheat oven to 350 degrees. Pumpkin Magic Cake is another fan favorite, too! And how do I store them if I can. I have put in nonfat evaporated milk so that I can get a calorie count per cupcake… Add a little spice and a yummy buttercream frosting to the top and you’ve got a perfect pumpkin cupcake recipe. They are very flavorful and moist. Transfer cupcakes to a serving tray or plate and chill in the refrigerator for 30 minutes. Pumpkin puree adds the characteristic color and contains several beneficial nutrients. This Pumpkin Pie Cupcakes recipe is so simple. Would love your thoughts, please comment. This dessert recipe is marbled with pumpkin and gingerbread cake batter topped with vanilla whipped cream.Recipe courtesy of Imperial Sugar The only thing I would do is double the frosting recipe..I like more than a thin layer of frosting! How far in advance can the pumpkin muffins Be made? Any evaporated milk substitution suggestions?? In a large bowl, combine pumpkin puree, sugar, eggs, vanilla extract, and evaporated milk and whisk until smooth. We just love the flavors of cinnamon and cloves—the shining stars in this dessert. Store them in the fridge. I am a mom of 3 awesome boys that love to get crafty with me in the kitchen. You’ll love how easy it is to serve these sweet cakes and personalize them with different toppings. Earlier today, I shared our Homemade Pumpkin Pie Spice Recipe because I was baking these yummy pumpkin cupcakes for us to enjoy for after dinner dessert. If I am making a day ahead do I store in the fridge and top before serving? All you have to do is place all of the cupcake ingredients in a blender and puree until smooth, then pour into the wells of a lined muffin tin and bake for 20 minutes. —Carol Beyerl, … Pumpkin Pie Cupcakes. https://www.melskitchencafe.com/amazing-crustless-pumpkin-pie-cupcakes This recipe makes a lot, so I like sharing the bite-size treats at potlucks. Grease a 12 capacity muffin tin or line the holes with paper cases. My family always asks for these cupcakes once fall starts. They’re super easy to make, and your family will love them! Preheat oven to 350°F. Thanks. Just make sure you make enough, they disappear fast. Mix yellow cake mix, pumpkin pie mix, eggs, and 2 teaspoons pumpkin pie spice together in a bowl … For Thanksgiving this year, instead of making a pumpkin pie, why not make pumpkin pie cupcakes?? 24 cupcakes (2 dozen) Fix these Quick & Easy Pumpkin Cupcakes in a jiffy using spice cake mix, canned pumpkin and a prepared cream cheese frosting. They turned out pretty big and I baked them for 10 minutes longer. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. I skipped the nutmeg, and I only put cinnamon in the filling--and then I used the same filling for the Double Chocolate Cupcakes recipe too. these Pumpkin cupcakes are delicious, are they freezable ? Impossible Perfect Fall treat! The baking time was also off by 10 minutes. Very delicious! Fill each muffin cup with 1/3 cup of the mixture. Divide the batter among the prepared muffin tins lined with paper liners and bake at 350 degrees until a toothpick inserted into the center of a cupcake … Everyone who likes to bake--or even likes to looked at pictures of baked food--needs to be there. Not quite as pretty, but less messy. The cupcakes can be made 24 hours before you plan to frost them. These were delicious! Bake for 20 minutes. Other than that, they are very moist and delicious. In a large bowl, beat the pumpkin, sugars, applesauce, oil, eggs and egg whites until well blended. These bite-sized desserts are made with all of your usual pie ingredients: pumpkin puree, evaporated milk, sugar, pumpkin pie spice, etc. Cool for 10 minutes before removing from pans to wire racks to cool completely. Prepare the cake mix as directed but with the following change: Add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions. I have a pumpkin obsession around this time of year and would definitely make these again. Yum! It also helps cut the sweetness of the cupcake itself, so that the sweet flavor isn’t overwhelming like it would be with a cream cheese or buttercream frosting. Thanks for sharing. The only issue that I had was that the cupcake stuck to the liner when trying to eat them-minor issue. Let cool in the muffin pan for about 30 minutes. Or do I leave them out? The cake batter comes together quickly, and the moisture in the pumpkin keeps the crumb nice and soft. I’ll let you know when that is the case and appreciate your support. I’m not sure they have it where you live but they do sell an almond evaporated milk as well I usually get it at Walmart! The neutral flavor makes it easy to enhance with sweeteners and spices. In a large bowl, combine pumpkin puree, sugar, eggs, vanilla extract, and evaporated milk and whisk until smooth. I can’t wait to make them, they look so delicious. 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