Description

These Pumpkin Pie Spice Cupcakes are bursting with the flavors of autumn. With creamy pumpkin puree, sweetened condensed milk, and a hint of spice, they are perfect for any occasion. Easy to prepare and topped with whipped cream, these cupcakes promise to satisfy your sweet tooth while being homemade.

Ingredients

Scale

1 15 ounce can pumpkin puree
1 14 ounce can sweetened condensed milk
2 eggs
⅔ cup flour
½ teaspoon salt
1 teaspoon baking powder
2 teaspoons pumpkin pie spice
Whipped cream for topping

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Instructions

Preheat the oven to 350°F and grease a 12-cup muffin tin with nonstick cooking spray.
In a large mixing bowl, combine pumpkin puree, sweetened condensed milk, and eggs. Beat until smooth.
Add the flour, salt, baking powder, and pumpkin pie spice; mix until just combined.
Spoon the batter into the muffin cups, filling each about halfway.
Bake for 20 to 25 minutes, until set and a toothpick comes out clean.
Allow cupcakes to cool completely in the pan.
Remove from the muffin tin and refrigerate for at least 30 minutes.
Top with whipped cream and sprinkle with cinnamon if desired.

Notes

Make sure the pumpkin puree is well-mixed for a smooth batter.
Add extra pumpkin pie spice for a bolder flavor.
Serve immediately after topping with whipped cream.

Nutrition

Serving Size: 1 cupcake
Calories: 165
Sugar: 12g
Sodium: 130mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg