Ahh I am SO excited for Fall!! I LOVE pumpkin anything!
These, my friends, are outstandingly delicious and super duper easy too!
Fall is magical to me- I don’t know what it is about the cool weather and cozy clothing but it just feels like HOME to me.
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Perfect for get togethers, pot lucks, they keep well and even great just for a yummy easy dessert that the whole family will love!
Who doesnt LOVE pumpkin pie?!
I have made these every year during Fall for as long as I can remember. everyone goes crazy over them because its like mini pumpkin pies!
I have been known to eat WAYYYY too many of these- HEY, they are small- they don’t count right? 😉
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Pumpkin Pie Cupcakes!
Ingredients
- 1-15 oz can pumpkin purée
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1-5 oz can evaporated milk
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 2/3 cup all purpose flour
Instructions
- Directions-
- Preheat your oven to 350F
- Line a cup cake pan with silicone cupcake liners (or spray your pan with s non stick cooking spray)
- In a large mixing bowl, combine your pumpkin purée, sugars, eggs, vanilla, and evaporated milk and mix with a hand or stand mixer
- Now mix in your flour, pumpkin pie spice, baking soda, baking powder, and salt
- Fill your baking silicone cupcake liners about 1/2 full with your pumpkin batter
- Bake for 20 minutes then let cool
- Transfer to the fridge for about 30 minutes
- Put a star top in decorating bag and fill with whipped topping
- Once your pumpkin pies are cooled, frost with the cool whip, sprinkle a little pumpkin pie spice on top and enjoy!
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