Fall in a Cupcake: Pumpkin Pie Cupcakes – Perfectly Spiced and Irresistibly Sweet!

Indulge in the cozy flavors of fall with these delightful Pumpkin Cupcakes with Whipped Cream. Bursting with the rich essence of pumpkin and warm spices, these cupcakes are the perfect treat for any autumn gathering or dessert table. Whether you’re hosting a festive dinner party or simply craving a seasonal sweet, these moist and flavorful cupcakes are sure to impress.

Ingredients:

• 1 15 oz. can pure pumpkin puree
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp. vanilla extract
• 3/4 cup evaporated milk
• 2/3 cup all-purpose flour
• 2 tsp. pumpkin pie spice mix
• 1/4 tsp. kosher salt
• 1/4 tsp. baking soda
• 1/4 tsp. baking powder
• Whipped cream for topping

Instructions:

1. Preparation: Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners for easy removal.
2. Mix Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, granulated sugar, eggs, vanilla extract, and evaporated milk. Whisk until the mixture is smooth and well combined.
3. Combine Dry Ingredients: In a separate medium-sized bowl, whisk together the all-purpose flour, pumpkin pie spice mix, kosher salt, baking soda, and baking powder until evenly distributed.
4. Mix Batter: Pour the dry mixture into the bowl containing the wet ingredients. Mix the batter just until combined. Be careful not to overmix, as this can result in dense cupcakes.
5. Fill Muffin Cups: Use a cookie scoop or spoon to evenly distribute the batter into the prepared muffin pan, filling each cup about two-thirds full. This ensures that the cupcakes rise properly without overflowing.
6. Bake: Place the muffin pan in the preheated oven and bake for approximately 20 minutes or until the cupcakes are set. You can test for doneness by inserting a toothpick into the center of a cupcake; if it comes out clean or with a few moist crumbs, they’re ready.