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Pumpkin Pie Cupcakes: Enjoy Crustless Flavor Bliss!

Pumpkin Pie Cupcakes (No Crust, All the Flavor)
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Delicious pumpkin pie cupcakes that capture all the flavor of traditional pumpkin pie without the crust.

Ingredients

Scale
  • 1 cup pumpkin puree
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large bowl, mix together the pumpkin puree, sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
  3. In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Fill each cupcake liner about 2/3 full with the batter.
  6. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  7. Allow to cool before serving.

Notes

  • For added flavor, consider topping with whipped cream or a cream cheese frosting.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • These cupcakes can be frozen for up to 2 months; thaw before serving.

Nutrition

Find it online: https://howeats.com/pumpkin-pie-cupcakes-no-crust-all-flavor/