Description

Savor the deliciousness of Pumpkin Pie Spice Cupcakes, perfect for fall! With a rich blend of pumpkin puree and sweetened condensed milk, these cupcakes are easy to make and irresistible. Ideal for any gathering or a sweet treat at home.

Ingredients

Scale

1 15 ounce can pumpkin puree
1 14 ounce can sweetened condensed milk
2 eggs
⅔ cup flour
½ teaspoon salt
1 teaspoon baking powder
2 teaspoons pumpkin pie spice
Whipped cream for topping

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Instructions

Preheat the oven to 350°F and grease a 12-cup muffin tin generously with nonstick cooking spray.
In a large mixing bowl, combine pumpkin puree, sweetened condensed milk, and eggs. Beat until the mixture is smooth.
Add flour, salt, baking powder, and pumpkin pie spice to the bowl. Mix the ingredients just until combined.
Spoon the batter into the muffin cups, filling each around halfway.
Bake for 20 to 25 minutes until the cupcakes are set; a toothpick inserted should come out clean.
Allow the cupcakes to cool completely in the muffin tin.
Once cooled, carefully remove them from the tin and refrigerate for at least 30 minutes.
Just before serving, top each cupcake with whipped cream and sprinkle with cinnamon, if desired.

Notes

Ensure the pumpkin puree is thoroughly mixed for the best texture.
You can substitute the sweetened condensed milk with a dairy-free alternative for a lactose-free version.
For an extra touch of flavor, consider adding a pinch of nutmeg.

Nutrition

Serving Size: 1 cupcake
Calories: 180
Sugar: 15g
Sodium: 150mg
Fat: 5g
Saturated Fat: 2g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 50mg