Imagine the warm aroma of spices filling your kitchen as you bake these delightful Pumpkin Pie Cupcakes.
There’s something magical about their rich, autumnal scent that immediately wraps you in a cozy embrace.
Easy to make and irresistibly indulgent, they’re a comforting favorite for any occasion.
As the simple ingredients blend and transform in the oven, each cupcake emerges as a little piece of autumn bliss.
Let’s bring these delicious treats to life.
Kitchen Tools Required
- 1 muffin tin
- 12 cupcake liners
- 1 mixing bowl
- 1 whisk
- 1 measuring cup
- 1 measuring spoon set
- 1 cooling rack
Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Cook & Prep Time
To efficiently manage your time while preparing and cooking Pumpkin Pie Cupcakes, follow this timeline:
- Reading & Gathering Ingredients (5 minutes): Before starting, take a moment to thoroughly read through the recipe and gather all the necessary ingredients and equipment. This will facilitate a smooth cooking process without any interruptions.
- Prep Time (20 minutes):
- Preheat the Oven (5 minutes): Start by preheating your oven to 350°F (175°C). While the oven is heating, proceed with the next steps.
- Mix Wet Ingredients (5 minutes): In a mixing bowl, whisk together the canned pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth.
- Combine Dry Ingredients (5 minutes): In another bowl, combine the all-purpose flour, baking powder, baking soda, ground cinnamon, salt, ground ginger, ground nutmeg, and ground cloves.
- Combine Wet and Dry Ingredients (5 minutes): Gradually add the dry ingredients to the wet ingredients, whisking until just combined.
- Cook Time (25 minutes):
- Fill Muffin Tin (5 minutes): Divide the batter evenly among the lined muffin cups, filling each about two-thirds full.
- Bake (20 to 25 minutes): Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Resting Time (30 minutes):
- Initial Cooling (5 minutes): Remove the cupcakes from the oven and let them cool in the pan for 5 minutes.
- Transfer to Cooling Rack (25 minutes): Move the cupcakes to a cooling rack and allow them to cool completely before serving or frosting.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a mixing bowl, whisk together the canned pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth.
In another bowl, combine the all-purpose flour, baking powder, baking soda, ground cinnamon, salt, ground ginger, ground nutmeg, and ground cloves.
Gradually add the dry ingredients to the wet ingredients, whisking until just combined.
Divide the batter evenly among the lined muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove from the oven and allow the cupcakes to cool in the pan for 5 minutes.
Transfer the cupcakes to a cooling rack and let cool completely before serving.
Serving Tips
- Whipped Cream: Add a dollop of whipped cream on top of each cupcake for a classic, creamy finish.
- Cream Cheese Frosting: Spread a layer of tangy cream cheese frosting for an extra indulgent treat.
- Caramel Drizzle: Drizzle caramel sauce over the cupcakes for a sweet, buttery addition.
- Chopped Nuts: Sprinkle chopped pecans or walnuts on top for a crunchy texture contrast.
- Cinnamon Sugar Dusting: Lightly dust with cinnamon sugar for an added touch of sweetness and spice.
Storage
To store pumpkin pie cupcakes, place them in an airtight container at room temperature for up to three days.
For extended freshness, refrigerate them, ensuring they remain moist and flavorful.
Freezing
To freeze Pumpkin Pie Cupcakes, first guarantee they’re completely cooled.
Wrap each cupcake individually in plastic wrap.
Then place them in an airtight container.
Freeze for up to three months.
Reheating
To reheat pumpkin pie cupcakes, use a microwave for 20-30 seconds.
Alternatively, use a preheated oven at 300°F (150°C) for 5 minutes.
Avoid overheating to maintain moisture.
Final Thoughts
Pumpkin Pie Cupcakes are a delightful and flavorful dessert option, perfect for autumn gatherings or any time of year.
Their combination of spices and pumpkin puree provides a warm and comforting taste reminiscent of traditional pumpkin pie.
For a more festive touch, consider adding a topping of whipped cream or cream cheese frosting.
Adjust the spices to your liking if you prefer a spicier flavor.
Store any leftovers in an airtight container at room temperature for up to three days, or refrigerate them for a longer shelf life.
These cupcakes are sure to be a hit with family and friends, making them a must-try recipe for dessert lovers.
Frequently Asked Questions
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
You can use fresh pumpkin instead of canned puree. Peel, cube, and roast the pumpkin until tender. Blend until smooth, ensuring consistency matches canned puree. Adjust moisture by straining if needed. This substitution enhances flavor and texture.
What Can I Substitute for Vegetable Oil in This Recipe?
You can substitute vegetable oil with an equal amount of melted coconut oil, olive oil, or unsweetened applesauce. Each alternative provides a different texture and flavor profile, so choose based on your preference for richness or moisture.
Are These Cupcakes Gluten-Free or Can They Be Made Gluten-Free?
These cupcakes aren’t gluten-free due to the all-purpose flour. To make them gluten-free, substitute with a gluten-free flour blend at a 1:1 ratio. Verify the blend contains xanthan gum for proper texture and structure.
How Can I Make These Cupcakes Dairy-Free?
Substitute vegetable oil for butter, ensuring no dairy. Verify all other ingredients, like sugar, are dairy-free. Opt for plant-based toppings like coconut whipped cream or vegan cream cheese frosting to maintain a delicious, dairy-free treat.
Can I Add Nuts or Chocolate Chips to the Batter?
You can add nuts or chocolate chips to the batter. Fold them in gently after combining wet and dry ingredients. Use approximately 1/2 cup of each for balanced distribution without overwhelming the cupcake structure.
Pumpkin Pie Cupcakes
Equipment
- 1 muffin tin
- 12 cupcake liners
- 1 Mixing bowl
- 1 Whisk
- 1 measuring cup
- 1 measuring spoon set
- 1 Cooling rack
Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, whisk together the canned pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth.
- In another bowl, combine the all-purpose flour, baking powder, baking soda, ground cinnamon, salt, ground ginger, ground nutmeg, and ground cloves.
- Gradually add the dry ingredients to the wet ingredients, whisking until just combined.
- Divide the batter evenly among the lined muffin cups, filling each about two-thirds full.
- Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from the oven and allow the cupcakes to cool in the pan for 5 minutes.
- Transfer the cupcakes to a cooling rack and let cool completely before serving.
Notes
