Capture the essence of autumn in a handheld treat. These Pumpkin Pie Cupcakes offer all the creamy, spiced comfort of a classic pumpkin pie without the fuss of a crust. Featuring a moist, custard-like texture and warm seasonal spices, they are the perfect portable dessert for any festive fall gathering.
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons pumpkin pie spice
3/4 cup granulated sugar
15 ounces 100% pure pumpkin puree
3/4 cup evaporated milk
2 large eggs, room temperature
1/8 cup cornstarch
Preheat your oven to 350 degrees Fahrenheit. Line a standard muffin tin with paper liners.
Combine the flour, baking powder, baking soda, and pumpkin pie spice in a large mixing bowl; whisk to ensure even distribution.
In a separate bowl, beat the eggs and sugar together until the mixture appears pale and fluffy.
Stir the pumpkin puree into the egg mixture until uniform.
Whisk in the evaporated milk and cornstarch until smooth.
Slowly incorporate the dry ingredients into the wet mixture until just combined.
Fill the muffin liners about three-quarters full.
Bake for 35 minutes or until the center is set.
Allow to cool completely before serving.
Ensure the eggs are at room temperature for better emulsion. You may substitute granulated sugar with brown sugar for a deeper molasses flavor. Store in an airtight container in the refrigerator to maintain the custard texture.