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Pumpkin Pie Cupcakes

Pumpkin Pie vegan

Have you ever tried the Pumpkin Pie Cupcakes? These easy desserts are infused with pumpkin spice and topped with a simple whipped cream. We love it with lemon on top or a bit of cinnamon sugar, but more pumpkin spice would be delicious, too. Put it on your baking list and try it.


  • 15 oz pumpkin puree
  • ⅔ cup all-purpose flour
  • 2 large eggs
  • ¾ cup sugar
  • ¾ cup evaporated milk
  • 1 teaspoon vanilla
  • Whipped cream
  • 2 teaspoons pumpkin pie spice
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt


  1. Line a 12-cup muffin tin with silicone liners or paper.
  2. Preheat the oven to 350 degrees.
  3. In a bowl, sidestep together flour, baking soda, baking powder, salt, and pumpkin pie spice.
  4. In a large bowl, whisk together pumpkin puree, eggs, sugar, vanilla, and evaporated milk until well combined.
  5. Add the dry ingredients and beat until the flour streaks disappear and the mixture is smooth.
  6. Fill each muffin cup with about ½ cup of the mixture.
  7. Bake for 20 minutes and leave to cool for 20 minutes.
  8. Remove the cupcake from the pan and leave it in the refrigerator for 30 minutes.
  9. Top with whipped cream and sprinkle more pumpkin pie spice or Garnish it with lemon or cinnamon on top and just before serving.