Delicious Crustless Pumpkin Pie Cupcakes Recipe

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

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, eggs, and vanilla extract.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
4. Gradually add the dry ingredients to the pumpkin mixture, alternating with the evaporated milk. Mix until well combined.
5. Spoon the batter into the cupcake liners, filling each about three-quarters full.
6. Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
7. Allow the cupcakes to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
8. Serve the crustless pumpkin pie cupcakes as is or top with whipped cream and a sprinkle of cinnamon for extra flavor.

Interesting Facts