I love pumpkin pie. I could eat my weight in pumpkin pie, and unfortunately, that’s a LOT of pumpkin pie. About three years ago, I needed to make cupcakes for my daughter’s class at school. I played around and experimented until I came up with this recipe.
This cupcake is dense and custardy in the middle, so don’t be alarmed if the cupcakes seem to “fall” when you remove them from the oven. You can top them with cream cheese frosting, but I prefer to just give them a dollop of whipped cream–tastes more like real pumpkin pie to me. So go ahead and try my “portable” pies in cake form.
1 1/3 cups self-rising flour
1 30 oz can of packed pumpkin, or 30 oz fresh pumpkin
1 cup white sugar
1/2 cup brown sugar
1 1/2 tablespoons pumpkin pie spice
2 1/2 teaspoons pure vanilla extract
4 large eggs
1 1/2 cups of half-and-half (evaporated milk can also be used)
Yields: 2 dozen cupcakes
1. Preheat oven to 350 degrees F (177 degrees C)
2. Line or lightly grease 2 12-cup muffin tins. (Lining with cupcake liners is easier, but if you lightly grease the pan, the cupcakes pop right out and you don’t lose any pumpkin pie goodness to the liners.)
3. With a fork, mix the flour and pumpkin pie spice.
4. Use a large bowl and mix the pumpkin, sugars, vanilla, eggs and half-and-half. Mix on low until smooth and creamy.
5. Turn the mixer to medium and slowly add the flour and spice mixture, mixing well until all the flour is incorporated.
6. Fill each muffin cup 1/2 way (about 1/3 cup). I find that an ice cream scoop works well for this.
7. Bake for 20 minutes and remove from oven and cool. Remember the cupcakes will sink as they cool.
8. Top with cream cheese frosting or whipped topping.
Note: I love cold pumpkin pie, so after these cakes cool, I put them in the refrigerator.
Sources: This is an original recipe created by the author.