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PUMPKIN CUPCAKES

Tender pumpkin cupcakes with gentle spice and a simple whipped topping finish.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup flour
  • 3/4 cup cornstarch
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp pumpkin pie spice
  • 15 oz pumpkin puree
  • 3/4 cup evaporated milk
  • 3/4 cup sugar
  • 2 large eggs
  • Whipped topping for finishing

Equipment

  • 12-cup muffin pan
  • mixing bowls

Method
 

  1. Heat the oven to 350°F and line a standard 12-cup muffin pan.
  2. Whisk the flour, cornstarch, baking powder, baking soda, and pumpkin pie spice in a medium bowl.
  3. Whisk the pumpkin puree, evaporated milk, sugar, and eggs in a large bowl until smooth.
  4. Stir the dry mixture into the pumpkin mixture in two additions, mixing just until no dry patches remain.
  5. Divide the batter among the liners and bake for 30 to 38 minutes, until the centers are set and a toothpick comes out clean or with moist crumbs.
  6. Cool for 10 minutes in the pan, transfer to a rack, cool completely, and finish with whipped topping.

Notes

  • Use plain pumpkin puree, not pumpkin pie filling.
  • Store finished cupcakes covered in the refrigerator because of the whipped topping.
  • Nutritional values are approximate and vary with the brand of whipped topping used.