Serving Suggestions
Your guests at Thanksgiving dinner will love these adorable pumpkin cupcakes, alongside other classics like chocolate pie and pecan pie . Just make sure you make enough, they disappear fast!
I like to top these with some homemade whipped cream, though Cool Whip works too. I also usually add a sprinkle of pumpkin spice over the top as well, for a bit of flavor in the whipped cream and a beautiful presentation.
How to Store Leftovers
Fridge. These pumpkin cupcakes should be stored in the fridge, either in an airtight container or covered with plastic. They will last for about 3 days.
Freezer. You can also freeze these for up to 3 months by wrapping them individually then placing them in an airtight container. Thaw in the fridge and enjoy.
Ingredients:
▢1 15 oz. can pure pumpkin puree
▢3/4 cup granulated sugar
▢2 large eggs
▢1 tsp. vanilla extract
▢3/4 cup evaporated milk
▢2/3 cup all-purpose flour
▢2 tsp. pumpkin pie spice mix
▢1/4 tsp. kosher salt
▢1/4 tsp. baking soda
▢1/4 tsp. baking powder
▢whipped cream for topping.
Directions:
Preheat oven to 350F and line a muffin pan with cupcake liners.
In a large bowl, combine pumpkin puree, sugar, eggs, vanilla extract, and evaporated milk and whisk until smooth.
In a separate medium bowl; combine flour, pumpkin pie spice mix, salt, baking soda, and baking powder and whisk until combined.
Pour dry mixture into pumpkin mixture and mix just until combined.
Use a cookie scoop to scoop batter into the prepared muffin pan, filling each muffin cup with 1/3 cup batter (make sure you fill at least half way full – these will deflate a bit when they are cooling).
Bake for about 20 minutes, until cupcakes are set.
Let cool in the muffin pan for about 30 minutes.
Transfer cupcakes to a serving tray or plate and chill in the refrigerator for 30 minutes.
When ready to serve, top cupcakes with whipped cream and sprinkle with pumpkin pie spice.
