The Pumpkin Pie Cupcake Recipe that will melt in your mouth!
It’s that time of the year again, Thanksgiving! A time of fellowship, family and of course…food! I know with our family we start to plan what we are making weeks in advance. The dinner has to be perfect, with all the perfect desserts. The decorations have to be perfect. Who are we inviting? Do we have enough room? With all of the chaos and planning, you forget to actually be thankful! So this year we are doing something different and actually focusing on being thankful instead of having the “perfect” Thanksgiving dinner. (But being the baker I am, you know I have to make something deliciously unique. Keep reading below to get a super yummy recipe anyone can make!)
We have so much to be thankful for this year. This year has been a year of tremendous growth for me personally and professionally. I am so grateful for the doors that have opened, the relationships that have been built, and most of all, the relationships that have been strengthened. This year isn’t without tragedy, however. We recently lost a dear family member and it has shaken our family. It’s hard to be grateful sometimes in light of this loss. But we have to. We have to be grateful for the time we had with her. For the impact, she had on our lives. And for the legacy, she leaves in each of us. And to be honest, I am more grateful this year for every single person in my life and for the breath in their lungs; and for each single, inconsequential moment that I get to share with them. We get so caught up with life, but life as you know it can change in an instant. So hug your people a little tighter (and longer), have patience in every situation, and extend grace and forgive always. Thank you, Lydia Rivera, for that last lesson. May you rest in peace and dance with Jesus for eternity.
Thank you for reading and I hope that you take a moment to truly remember what you’re grateful for this Thanksgiving and each day after that.
As a way to show how thankful we are for each and every one of YOU, we’re including a yummy new cupcake recipe for you to try this week. If you do, please let us know by tagging us on social media ☺
Pumpkin pie cupcakes! These are my go-to for Thanksgiving. You get all the delicious flavor of pumpkin pie without all the hassle of making a full pie. Just add whipped cream before serving and you’re all set! These cupcakes make Thanksgiving so easy and fun. Everyone gets their own little “pie” and the kids absolutely love them! They would much rather be holding these cuties than a whole big plate with a piece of pie on it. No forks required!
Pumpkin Pie Cupcakes:
Cooking spray
2/3 c. all-purpose flour
1 tbsp. pumpkin pie spice, plus more for garnish
1/4 tsp. baking powder
1/4 tsp. baking soda
Pinch kosher salt
1 (15-oz.) can pumpkin puree
3/4 c. evaporated milk
2/3 c. granulated sugar
2 large eggs
1 1/2 tsp. pure vanilla extract
Whipped cream, for garnishing
Directions:
Preheat oven to 350º. Line a 12-cup muffin tin with cupcake liners and grease with cooking spray.
In a large bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt until combined.
In a separate large bowl, whisk together pumpkin puree, evaporated milk, sugar, eggs, and vanilla until completely combined.
Add dry ingredients to wet and mix until fully combined.
Pour mixture into prepared liners until 3/4 full.
Bake for 25 minutes, then let cool slightly (cupcakes will sink!) before chilling in the fridge to set for at least 30 minutes.
Garnish with whipped cream and pumpkin pie spice before serving.