Easy Pumpkin Pie Cups (Print Version)
Little bites of pumpkin pie flavor packed in cupcake form, with smooth custard and warm autumn spices. Great for sharing during fall events.
# Ingredients:
01 -
1 cup evaporated milk.
02 -
15 oz pure pumpkin purée.
03 -
1/2 cup packed brown sugar.
04 -
1/2 cup white sugar.
05 -
1/4 cup all-purpose flour.
06 -
2 large eggs.
07 -
2 teaspoons of pumpkin spice mix.
08 -
1 teaspoon vanilla extract.
09 -
A quarter teaspoon of salt.
10 -
Toppings: whipped cream and extra spice.
# Directions:
01 -
Set oven to 350°F. Put cupcake liners in a muffin tin.
02 -
Throw together the sugars, salt, flour, and pumpkin spice in a bowl.
03 -
In a separate bowl, whisk together the eggs, pumpkin, milk, and vanilla extract.
04 -
Add the dry mix bit by bit into the wet mixture, stirring until everything's smooth.
05 -
Spoon the batter into liners, filling them about three-quarters of the way.
06 -
Put them in the oven and bake for 20 to 25 minutes until a toothpick poked in comes out clean.
07 -
Let the cupcakes cool off completely while still in the tin.
08 -
Pile on whipped cream and sprinkle a bit of spice before eating.
# Notes:
01 -
The centers will sink once they cool, and that's normal.
02 -
Only use pure pumpkin, not pumpkin pie mix.
03 -
Store them in the fridge.
04 -
Add the toppings right before serving.
05 -
If you want, you can create your own pumpkin spice mix.