Can I switch the flour? Can I make these days in advance? I added a bit more milk and super whipped it. A definite keeper! Such a yummy dessert recipe for fall and Thanksgiving! Mix yellow cake mix, pumpkin pie mix, eggs, and 2 teaspoons pumpkin pie spice together in a bowl … What pie would be any good without it? Pumpkin pie cupcakes are very moist so the best way to store them is in an airtight container in the refrigerator. I had to bake them about 30 minutes. Fill each muffin cup with 1/3 cup of the mixture. Let me know how it turns out if you try it. —Carol Beyerl, … Just wondering how much longer they’d need to cook or if the edges would get too crispy. Any of our creations or ideas that are shared without permission are a violation of copyright. For this holiday season, combine pumpkin pie and gingerbread cookies to create this fascinating treat. Best pumpkjn puree is fresh pumpkin you roast and puree. The baking time was also off by 10 minutes. Your guests at Thanksgiving dinner will love these adorable Pumpkin Pie Cupcakes. Super simple and fun to do, fresh puree will make these Pumpkin Pie Cupcakes with Cream Cheese Whipped Cream that much more amazing. Or do I leave them out? Bake for twenty minutes and let cool for twenty … They turned out pretty big and I baked them for 10 minutes longer. Everyone loved them, and I will have to try the layer cake that another reviewer made. Other than that, they are very moist and delicious. For the buttercream icing I had to add some milk, which is not in the recipe, to get it the right consistency. They’re super easy to make, and your family will love them! All you have to do is place all of the cupcake ingredients in a blender and puree until smooth, then pour into the wells of a lined muffin tin and bake for 20 minutes. In a small bowl, stir together the flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice until fully combined. My family always asks for these cupcakes once fall starts. Just make sure you make enough, they disappear fast. Pumpkin puree adds the characteristic color and contains several beneficial nutrients. The only issue that I had was that the cupcake stuck to the liner when trying to eat them-minor issue. For the icing, we’re simply using a big dollop of whipped cream. Yum! Any evaporated milk substitution suggestions?? Impossible Perfect Fall treat! I have never tried this. Amazing! Instructions: Preheat oven to 350 degrees. We’re totally obsessed right now with all things pumpkin and pumpkin spice. Enjoy! You’ll love how easy it is to serve these sweet cakes and personalize them with different toppings. Let the cupcakes cool in the pan for 20 minutes than remove them from the pan and let them cool completely. I’m not sure they have it where you live but they do sell an almond evaporated milk as well I usually get it at Walmart! I’m making these for Thanksgiving,  instead of pie, question is, Can they be frozen?? Pumpkin Pie Cupcakes are tiny pumpkin pies you can eat with your hands. Earlier today, I shared our Homemade Pumpkin Pie Spice Recipe because I was baking these yummy pumpkin cupcakes for us to enjoy for after dinner dessert. Thanks. No forks required, just grab and eat! Can't wait to share them. Stir pumpkin, sour cream, and pumpkin pie spice into batter. In a large bowl, combine pumpkin puree, sugar, eggs, vanilla extract, and evaporated milk and whisk until smooth. There are just a few basic ingredients in these doggy cupcakes: Canned Pumpkin Puree (be sure not to get pumpkin pie filling) Molasses (for sweetness and flavor) Honey (for sweetness) Egg; Flour, baking soda, baking powder (the usual cupcake ingredients) Dogs don’t need lots of extra stuff, so the cupcake … It’s fall so apple and pumpkin desserts are always a hit with my family. Combine the flour, baking powder, baking soda, salt, cinnamon and ginger … In a large bowl, beat the pumpkin, sugars, applesauce, oil, eggs and egg whites until well blended. Fill 20 foil-lined muffin cups two-thirds full. Our blog is full of all sorts creative food ideas for the Holidays, Party Ideas, Free Printables, Featured DIY Ideas, Recipes, & Kids Craft Ideas! If you are standing in the aisle of your grocery store wondering which pumpkin puree is the best for your recipe, I’m here to tell you. Mini Carrot Cakes with Cranberry Caramel Sauce, 25 Spring Cakes to Make in Your Favorite Bundt Pan, How to Make Vanilla Cupcakes from Scratch, Do Not Sell My Personal Information – CA Residents, 1-3/4 cups mashed cooked or canned pumpkin. I also had to add some milk to the frosting. Made 120 of these bad boys for a community Thanksgiving dinner. After reading everyone's comments about the sides sticking, I increased the flour to 3 and 1/2 cups. I topped mine with mini chocolate chips instead of walnuts. This recipe is from bakingbites.com, an incredible baking site. https://www.melskitchencafe.com/amazing-crustless-pumpkin-pie-cupcakes I have a pumpkin obsession around this time of year and would definitely make these again. I had minor problems with the frosting, too. Have you tried making these in a pan and then cutting into squares? I used 1/4 C dark brown sugar, 1/2 C granulated sugar & 1 tsp Cinnamon. Let cool completely on a wire rack then store in an airtight container at … Definitely a keeper. Grease or line muffin cups with paper liners. Add the confectioners’ sugar, cinnamon and cloves; beat until smooth. FOR THE CUPCAKES:1½ cups granulated white sugarOne (15-ounce) can pure pumpkin puree (NOT pumpkin pie filling)1 cup vegetable oil2 tsp vanilla extract4 large eggs2 tsp baking powder1 tsp baking soda½ tsp salt2 tsp ground cinnamon1½ tsp pumpkin pie … Prepare the cake mix as directed but with the following change: Add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions. Combine the flour, baking powder, cinnamon, baking soda, salt, nutmeg and cloves; gradually beat into pumpkin mixture until blended. Our blog is full of all sorts creative food ideas for the Holidays, Party Ideas, Free Printables, Featured DIY Ideas, Recipes, & Kids Craft Ideas! BAKE. A delicious home recipe for pumpkin cupcakes made with brown sugar, canned pumpkin, pumpkin pie spice, and maple syrup. Combine the flour, baking powder, cinnamon, baking soda, salt, nutmeg and cloves; gradually beat into pumpkin mixture until blended. Pumpkin Pie Spice Cupcakes - I usually don't like trying new recipes even though I have a million cookbooks but I wanted something different - they did not disappoint! I t’s crazy how you blink and summer is over…I relax just a bit when mornings become misty and leaves begin to drop. A tangy cream cheese frosting is a classic pairing with pumpkin cupcakes. Prepare cake mix according to package directions, except use 3/4 cup water and 1/3 cup oil. Even my picky 10 year old grandson (who does love pumpkin anything) enjoyed them. In the original recipe, it calls for half-and-half or evaporated milk. Can you make this “keto” by substituting for Almond flour and Stevia? Canned Pumpkin Pie Filling: You can use this instead of pure pumpkin puree, just eliminate the pumpkin pie spice from the recipe. I have put in nonfat evaporated milk so that I can get a calorie count per cupcake… Bake as directed for cupcakes. Cool for 10 minutes before removing from pans to wire racks to cool completely. Spoon batter into prepared muffin cups, filling each two-thirds to three-fourths full. these Pumpkin cupcakes are delicious, are they freezable ? By abby_dee1228 In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, … To easily frost them, try putting the frosting in a pastry bag and piping it on top of the cupcakes. If I am making a day ahead do I store in the fridge and top before serving? Tips for Making the Best Mini Pumpkin Cupcakes. Haha!) I am a mom of 3 awesome boys that love to get crafty with me in the kitchen. Preheat oven to 350°F. We are kosher so all of our desserts must be dairy-free. Instructions. How far in advance can the pumpkin muffins Be made? Calling all pumpkin lovers-these easy vanilla pumpkin cupcakes are super simple to make and will give you that taste of pumpkin that you love. In a separate medium bowl; combine flour, pumpkin pie spice mix, salt, baking soda, and baking powder and whisk until combined. I am a mom of 3 awesome boys that love to get crafty with me in the kitchen. Prep: Take a small 4-6 pound pumpkin, often called a sugar or pie pumpkin … It’s bitter sweat… no I didn’t misspell that… it is sweat! We eat gluten free. Very delicious! I made a two-layer cake and doubled the frosting. Pumpkin Magic Cake is another fan favorite, too! Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Thanks for sharing your recipe. And how do I store them if I can. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. These bite-sized desserts are made with all of your usual pie ingredients: pumpkin puree, evaporated milk, sugar, pumpkin pie spice, etc. Not quite as pretty, but less messy. Add vanilla and cinnamon and mix well. I didn't have ground cloves so I just used pumpkin pie spice. Bake for 20 minutes. To make these pumpkin spice cupcakes, combine the cake mix (PLUS ingredients on back, minus the water), pumpkin pie spice and pumpkin puree. Everyone loved them. Store them in the fridge. For the pie crust cutouts: While the muffins are cooling, cut out 12 shapes from the pie crust, and … The best part is, these cupcakes are very easy to make. Would love your thoughts, please comment. Beat the dry ingredients into the pumpkin mixture. These cupcakes were delicious! Divide the batter among the prepared muffin tins lined with paper liners and bake at 350 degrees until a toothpick inserted into the center of a cupcake … Preheat oven to 350 degrees F (175 degrees C). Preheat oven to 350 degrees. everyone absolutely LOVED it! The neutral flavor makes it easy to enhance with sweeteners and spices. I sprinkled the top of the cake with chopped pecans. Put a slice of bread inside the container to absorb excess moisture. Preheat oven to 350F and line a muffin pan with cupcake liners. Pour dry mixture into pumpkin mixture and mix just until combined. A great alternative to a regular pie. They … The cupcakes can be made 24 hours before you plan to frost them. I’ll let you know when that is the case and appreciate your support. I did put chopped pecans on top of icing and sprinkled with a little more pumpkin pie spice . If you just can’t get enough, you’re in luck, because we have whipped yet one more great treat for you. https://www.inspiredtaste.net/18010/pumpkin-cupcakes-recipe Very easy recipe to follow. Will try the cupcakes at Thanksgiving. In a large bowl, combine pumpkin puree, sugar, eggs, vanilla extract, and evaporated milk and whisk until smooth. In a small bowl, beat butter and shortening until fluffy. Thanks for sharing.https://www.cakengifts.in/cake-delivery-in-kalkaji-delhihttps://www.cakengifts.in/cake-delivery-in-lajpat-nagar-delhi. Thank you! They are very flavorful and moist. Also, it was my first time ever making a homemade cake. Top the cupcakes with whipped cream and dusted with cinnamon or pumpkin pie spice on top before serving. Spread over cupcakes; sprinkle with walnuts. —Melissa Story, Trego, Wisconsin, Pumpkin Pie Cupcakes Recipe photo by Taste of Home. Pour the pumpkin cupcake batter into liners in muffin tins and bake for 17-20 minutes. I made it for a birthday and! When ready to serve, top cupcakes with whipped cream and sprinkle with pumpkin pie spice. INGREDIENTS 1/2 cup all-purpose flour1/8 cup of cornstarch1/2 teaspoon baking powder1/2 teaspoon baking soda2 teaspoons of pumpkin pie spice1 15-ounce can pumpkin puree3/4 cup evaporated milk3/4 cup of sugar2 large eggsWhipped cream and cinnamon for optional topping INSTRUCTIONS […] I also used 3 whole eggs. This dessert recipe is marbled with pumpkin and gingerbread cake batter topped with vanilla whipped cream.Recipe courtesy of Imperial Sugar Typically, when I prepare pumpkin pies, I just add almond milk, but not sure how that would work here. This recipe makes a lot, so I like sharing the bite-size treats at potlucks. 24 cupcakes (2 dozen) Fix these Quick & Easy Pumpkin Cupcakes in a jiffy using spice cake mix, canned pumpkin and a prepared cream cheese frosting. Fill the pan with 1/3 cup of the mixture in each cup. Everyone who likes to bake--or even likes to looked at pictures of baked food--needs to be there. Dump the Pumpkin Pie and Offer Up These Cupcakes at Your Thanksgiving Meal ... Any cupcake with a candy stuffed inside is the right kind of cupcake. In a separate medium bowl; combine flour, pumpkin pie spice mix, salt, baking soda, and baking powder and whisk until combined. A great dessert idea for Thanksgiving (or any time of year! Kids will love this sweet and spicy finger-food and clean-up will be a breeze. Right now, we are cooking up Pumpkin Donut Holes and Pumpkin Bread. Use a cookie scoop to portion the cupcake batter evenly amongst the muffin liners. My 1st Cookbook Wild Eats & Adorable Treats is now available for purchase on Amazon! https://www.foodnetwork.ca/recipe/pumpkin-pie-cupcakes/19033 Grease a 12 capacity muffin tin or line the holes with paper cases. Taste of Home is America's #1 cooking magazine. Transfer cupcakes to a serving tray or plate and chill in the refrigerator for 30 minutes. I skipped the nutmeg, and I only put cinnamon in the filling--and then I used the same filling for the Double Chocolate Cupcakes recipe too. If I make ahead?? Topped with cinnamon buttercream. I can’t wait to make them, they look so delicious. Directions: Preheat oven to 350F and line a muffin pan with cupcake liners. Do you think I could add tiny bits of frozen cream cheese to these and get same results? This looks awesome! ), these homemade pumpkin pie cupcakes are a fun option to traditional pumpkin pie. We’ve tried them all, and we can tell you from experience that: It’s so creamy, tastes amazing and is 100% pure and all natural. In a large mixing bowl, add flour, pumpkin pie spice, cinnamon, salt, baking powder, and baking soda and whisk until combined. They were so moist and flavorful. The recipe makes 24 cupcakes but I made only 12. In a large bowl, beat the pumpkin, sugars, applesauce, oil, eggs and egg whites until well blended. And, best of all, they offer an incredible flavor with just the right amount of pumpkin and spice. De-lic-ious Pumpkin Pie Cupcakes. We love for you to share our ideas, but require a link back to us for credit. Get the recipe from Delish. What if I want to make more, do I double the recipe? Fill 20 foil-lined muffin cups two-thirds full. Of course, you can always use whatever you’ve got in your cabinets, too. This recipe is a great way to use any leftover pumpkin puree from your Thanksgiving preparations. Thanks for sharing. The cake batter comes together quickly, and the moisture in the pumpkin keeps the crumb nice and soft. Bake for 18-22 minutes, until well browned and an inserted toothpick comes out clean. For Thanksgiving this year, instead of making a pumpkin pie, why not make pumpkin pie cupcakes?? They sound delicious. Pumpkin Pie Cupcakes. I used the suggestion of a ginger snap as the bottom. Trust me on this one, it’s good! On occasion I create posts for sponsors and often use affiliate links. The only thing I would do is double the frosting recipe..I like more than a thin layer of frosting! These were delicious! Hi Danielle, I store mine in the fridge as I also do with a regular pumpkin pie. It also helps cut the sweetness of the cupcake itself, so that the sweet flavor isn’t overwhelming like it would be with a cream cheese or buttercream frosting. https://www.delish.com/.../recipes/a50163/pumpkin-pie-cupcakes-recipe Do be aware that the spices in the canned pumpkin pie filling may be different than what is called for in this recipe, so the taste of the finished cupcakes might be slightly different. Add a little spice and a yummy buttercream frosting to the top and you’ve got a perfect pumpkin cupcake recipe. These are fantastic! I’m a big fan of how easy they are to make. Bake for about 20 minutes, until cupcakes are set. 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). (I’m considering being lazy! This Pumpkin Pie Cupcakes recipe is so simple. These cupcakes are really good. 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