These crustless pumpkin pie cupcakes are a delightful twist on traditional pumpkin pie. Made without a crust, they are easy to prepare and perfect for individual servings. The cupcakes are moist, rich, and full of warm spices, capturing the essence of pumpkin pie in a handheld treat. Enjoy these delicious cupcakes for Thanksgiving, Halloween, or any fall gathering. They are sure to be a hit with both kids and adults!
Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup evaporated milk
Directions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, eggs, and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- Gradually add the dry ingredients to the pumpkin mixture, alternating with the evaporated milk. Mix until well combined.
- Spoon the batter into the cupcake liners, filling each about three-quarters full.
- Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
- Serve the crustless pumpkin pie cupcakes as is or top with whipped cream and a sprinkle of cinnamon for extra flavor.
