Monday, September 30, 2013

Pumpkin Pie Cupcakes

When I saw different versions of pumpkin pie cupcakes popping up on Pinterest...I decided to give them a try.  I adapted my tried and true pumpkin pie recipe...and we enjoyed the results.  They are like crustless mini-pumpkin pies. 


  • 1 14 oz / 398ml can pumpkin purèe
  • 3/4 cup brown sugar, packed
  • 3 eggs
  • 1 teaspoon maple flavouring (optional)
  • 1 cup whole milk
  • 3/4 cup flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/4 teaspoon salt
  1. Preheat oven to 350°F.  
  2. Line muffin cups with foil  (not paper) liners or spray with cooking oil.
  3. In large bowl, combine pumpkin, brown sugar, eggs, maple flavouring  and milk. Mix well.
  4. Combine flour, baking powder, baking soda, spices and salt...and add to pumpkin mixture.
  5. Beat until smooth.
  6. Fill each muffin cup about 3/4 full.
  7. Bake for 20 minutes.
  8. Cool completely in pan before removing.
  9. Chill.
  10. Top with slightly sweetened whipped cream before serving.
*The cupcakes rise while baking and sink in the center while cooling. 

Yield: 12 large muffins.

 




16 comments:

  1. How perfect. I love pumpkin pie and the rest of the clan, not so much. I wouldn't feel the least bit guilty of eating these one by one through out the day/week. Thank you for posting the wonderful picture too.

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  2. These look good...wonder how cream cheese frosting would taste?

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  3. These sound wonderful, I am wondering if you can freeze them?

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    Replies
    1. I am sure they would freeze nicely...though I haven't tried.

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  4. This sounds fantastic. Would you freeze them before or after baking? Thank you for sharing this recipe.

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    1. Definitely after:) You shouldn't freeze batter:)

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  5. Lovely looking cupcakes - I certainly will give those a try this week - I adore anything pumpkin! Just wondering where I can purchase foil liners...

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    1. I buy foil cupcake liners at the grocery store (Safeway)...but any specialty kitchen shop would definitely have them.

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  6. Why can't you use paper liners? or no liners at all just grease the pan? I am not the most experienced baker but these sound DELISH:)

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    1. A well-greased muffin pan works just fine...as do the foil liners. I haven't tried using the paper liners, but understand that the 'cupcakes' may tend to stick to the paper.

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  7. These look yummy! I'm cooking the church supper twice this month, and, I think these may be one of the desserts. Thanks!

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  8. I made these today and they were an instant hit. Thank you so much for sharing this recipe. FYI I used parchment liners and they work fine. I use parchment liners for EVERYTHING.

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  9. Does it work with only 3/4 cup of flour.

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  10. I made these in the regular size, and so I got 16 little "cupcakes"....and my three grandsons, ages 9, 6, and 3 loved them! We topped them with real whipped cream in generous amount, and they came back for seconds!!

    In the interest of eating healthfully - smaller size and no crust makes for a lot less calories but still able to enjoy the flavor! (Even though, to be honest, the crust is one of my favorite parts of a piece of pie!)

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  11. I also made these little "cupcakes". They were definitely tasty, but I didn't care for the texture, nor their appearance after they "fall".

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