Monday, September 29, 2014

Pumpkin Pie Cupcakes


What a treat it was for me to have our youngest daughter surprise me with these wonderful delicious cupcakes that aren't really like a cupcake at all. They have the texture of pumpkin pie, dense and moist. Topped with whipped cream and pecans, it was the perfect dessert for my favorite season.
  • 15 ounce can pumpkin puree
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 3/4 cup evaporated milk
  • 2/3 cup flour
  • 2 teaspoons pumpkin pie spice*
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda


  1. mix pumpkin, sugar, brown sugar, eggs, vanilla and milk
  2. add the dry ingredients.
  3. fill 12 greased muffin tins.
  4. bake at 350 for 20 min
  5. cool in pan for 20, remove and refrigerate for a minimum of 30 minutes. 
* We make our own spice blends, and this is what Emily used to make two teaspoons. 
  • 1 1/4 teaspoon cinnamon
  • 1/4 teaspoon of each, cloves, ginger and nutmeg. 

13 comments:

  1. These look delicious - thank you for sharing!

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  2. It's Pumpkin Time for sure and these sound amazing!

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  3. Could you substitute the flour in this recipe for gluten free flours?

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  4. ummm...this looks sooo good...

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  5. OK... I don't like pumpkin but this presentation makes my mouth water!!
    and yes Country Kitchen, you can substitute an all-purpose GF flour mix.

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  6. Yes, it is time for all those wonderful Fall dishes and that one is so unique and yet has all the features we love about pumpkin. Thank you to your daughter and you for sharing it.

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  7. I just finished baking the cupcakes. However, they fell horribly in the middle??? What happened?

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    1. I am sorry they fell, I really don't know what happened to them, perhaps it has something to do with humidity. Baking is a science and sometimes it is just a mystery when a recipe works out perfectly one time and the next time it doesn't. I wish I could help you with the answer to that question.

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    2. I just checked Judy's recipe for her version of pumpkin pie cupcakes and she says that they will fall in the middle, so perhaps it is normal that this happens and these particular cupcakes are abnormal since they didn't fall in the center ;)

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  8. Hi, Just wondering if anyone knows if these cup cakes can be frozen (before adding the cream)??? also how long do they keep in the fridge??
    Thanks in advance.

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    1. I wonder if there date with the amount of flour. I had the same problem as anonymous.
      They fell once I removed them from the oven.

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    2. I have never frozen them, but if you can freeze pumpkin pie I would imagine these would freeze as well. However they do keep nicely in the fridge for several days.

      Laura, the amount of flour is correct, I am sorry that they fell for you as well. I will just have to attempt making them again and see what happens. It feels like such a waste of good ingredients to have a recipe not turn out. Where you still able to eat them?

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    3. I just checked Judy's recipe for her version of pumpkin pie cupcakes and she says that they will fall in the middle, so perhaps it is normal that this happens and these particular cupcakes are abnormal since they didn't fall in the center ;)

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