Pumpkin Pie Cupcakes
Pumpkin Pie Cupcakes – All the cozy flavor of pumpkin pie baked into perfectly spiced, tender cupcakes.
Servings: 12
Ingredients
- 2/3 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon all spice
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 15 oz pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup half and half
Instructions
- Preheat the oven to 350º F. Line a muffin tin with 12 liners. Spray the inside of each liner with a little bit of non stick spray.
- Mix together flour, baking powder, baking soda, salt and the spices. Set aside.2/3 cup all-purpose flour, 1/4 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon all spice, 1/4 teaspoon ground ginger, 1/4 teaspoon ground cloves
- Stir together pumpkin, sugar, brown sugar, eggs, vanilla and half and half. Add flour mixture, and mix until smooth.15 oz pumpkin puree, 1/2 cup granulated sugar, 1/4 cup light brown sugar, 2 large eggs, 1 teaspoon vanilla extract, 3/4 cup half and half
- Fill the muffin cups about 3/4 full. Bake for 20 minutes. Cool cupcakes in the pan. (Don't worry, the center will sink as it cools).
- Store cupcakes in the fridge. Top with Whipped Cream to serve.
Notes
Recipe from The Baker Chick
Nutrition
Calories: 105kcal | Carbohydrates: 18g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 36mg | Sodium: 107mg | Sugar: 13g
