I love pumpkin pie, but I’m one of those weird people who doesn’t like the crust. These Pumpkin Pie Cupcakes are the perfect solution! No crust and you still get all the pumpkin pie taste and texture!
Save RecipeIngredients
- 1 15 oz can pumpkin puree
- 1/2 cup sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup Sweetened Condensed Milk (you could also evaporated milk... but I love sweetened condensed milk in my pie!)
- 2/3 cup all purpose flour
- 2 teaspoons nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
Instructions
- Preheat oven to 350 degrees.
- Line 12 cup muffin tin with paper liners and spray A LOT of non stick spray all over them.
- Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and Sweet and Condensed Milk. Add the flour, nutmeg, salt, baking powder and baking soda to the mixture and mix well. Fill each muffin cup with 1/3 cup of the mixture. Bake for 20 minutes and let cool. Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with whipped cream or cream cheese frosting. Sprinkle a little more nutmeg on top and serve. Makes 12 cupcakes.
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https://www.sixsistersstuff.com/recipe/pumpkin-pie-cupcakes/
Six Sisters Stuff
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