Pumpkin Pie Cupcakes Recipe (Page 4 ) | August 28, 2024
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Ingredients

  • 2/3 cup all-purpose flour
  • 15 oz pumpkin puree
  • 3/4 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup evaporated milk
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • Whipped cream for topping
  • Additional pumpkin pie spice or cinnamon for garnish

Instructions

  • Line a 12-cup muffin tin with paper or silicone liners.
  • Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice until well combined.
  • In a large bowl, whisk together the pumpkin puree, sugar, eggs, vanilla extract, and evaporated milk until smooth and well combined.
  • Gradually add the dry ingredients to the wet ingredients, whisking until no streaks of flour remain and the batter is smooth.
  • Fill each muffin cup with approximately 1/3 cup of batter, distributing evenly among the cups.
  • Bake in the preheated oven for 20 minutes, or until the cupcakes are set and a toothpick inserted into the center comes out clean.
  • Remove the cupcakes from the oven and let them cool in the muffin tin for 20 minutes.
  • Once cooled, remove the cupcakes from the muffin tin and chill them in the refrigerator for at least 30 minutes.
  • Before serving, top each cupcake with a dollop of whipped cream and sprinkle with additional pumpkin pie spice or cinnamon.
  • Enjoy your delicious Impossible Pumpkin Pie Cupcakes!

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