Ingredients
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- ¾ cup sugar
- 15 ounces pumpkin puree
- ¾ cup evaporated milk
- 2 large eggs
- ⅛ cup cornstarch
- Whipped cream (for topping)
- Ground cinnamon (optional, for garnish)
Instructions
- Preheat oven to 350°F (175°C). Spray a muffin tin with nonstick spray—no liners needed.
- In a medium bowl, whisk together flour, baking powder, baking soda, and pumpkin pie spice.
- In a separate bowl, mix pumpkin puree, sugar, evaporated milk, eggs, and cornstarch until smooth.
- Combine wet and dry ingredients and stir until just mixed.
- Fill each muffin cup about two-thirds full with the batter.
- Bake for 25 minutes, until tops are set and slightly puffed.
- Let cool in the pan for 20 minutes.
- Refrigerate for at least 1 hour before serving to allow cupcakes to fully set.
- Top with whipped cream and a sprinkle of cinnamon if desired.
Notes
- Add mini chocolate chips or chopped pecans for extra texture.
- Substitute part of the evaporated milk with heavy cream for a richer flavor.
- Use maple syrup in place of some sugar for a deeper fall flavor.
- Dairy-free versions can be made with oat or almond milk, though texture may vary.
- Chilling is essential for proper texture—don’t skip it!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake (without topping)
- Calories: 130
- Sugar: 14g
- Sodium: 120mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
