- Pumpkin Puree: 1 cup (use pureed canned pumpkin for easiest results)
- Evaporated Milk: 1 can (14 ounces) - rich and creamy texture
- Brown Sugar: 3/4 cup - adds a sweet, molasses-like flavor
- Spices:
- Cinnamon: 1 teaspoon - classic fall spice
- Pumpkin Pie Spice: 1/2 teaspoon - pre-mixed for best pumpkin pie flavor
- Nutmeg: 1/4 teaspoon - enhances the overall sweetness
- Ginger: 1/4 teaspoon - adds a subtle warmth
- Eggs: 2 large - binds ingredients and gives structure
- Vanilla Extract: 1 teaspoon - brings out the flavors
- All-Purpose Flour: 3 tablespoons (optional, for extra thickness if needed)
- Butter: 2 tablespoons melted (optional, for added richness)
For optimal results in your crustless pumpkin pie cupcakes recipe:
- Use canned pureed pumpkin to ensure smooth texture and best flavor.
- Ensure all spices are well combined before mixing; this will help the flavors meld together beautifully.
- Consider adding a touch of flour or using butter for an extra rich and dense cupcake.
Steps
## Delicious Crustless Pumpkin Pie Cupcakes Recipe
Crustless pumpkin pie cupcakes are perfect for those looking to enjoy the classic flavors of fall without the hassle of making a crust. These easy-to-bake treats are not only delicious but also visually appealing, making them a great choice for any festive occasion or dessert party.
### Ingredients:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1/3 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1 tablespoon vanilla extract
- 1 (8 oz) container cream cheese, softened
- Powdered sugar for dusting
### Step-by-Step Instructions:
#### Step 1: Prepare the Pumpkin Mixture
1. **Preheat Oven:** Start by preheating your oven to 350°F (175°C).
2. **Mix Dry Ingredients:** In a medium bowl, mix together the flour, cinnamon, nutmeg, salt, and baking powder until well combined.
3. **Combine Wet Ingredients:** In another large bowl, beat the eggs with sugar until smooth. Add the pumpkin puree and vanilla extract; mix until fully incorporated.
#### Step 2: Combine Ingredients
4. **Mix Well:** Gradually add the dry mixture to the wet ingredients, mixing gently but thoroughly until no lumps remain.
5. **Chill (Optional):** If time permits, cover the bowl with plastic wrap and refrigerate for about 30 minutes. This step is optional but can help ensure a smoother batter.
#### Step 3: Fill Cupcake Liners
6. **Prepare Cupcake Tin:** Line a standard 12-cup muffin tin with paper liners.
7. **Spoon Batter:** Using an ice cream scoop or spoon, divide the pumpkin mixture evenly among the liners, filling each about two-thirds full.
#### Step 4: Bake and Cool
8. **Bake:** Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
9. **Cool Completely:** Remove from the oven and allow to cool in the pan on a wire rack before removing the cupcakes.
### Optional Toppings:
- For an extra touch, top each cooled pumpkin pie cupcake with a dollop of whipped cream or a sprinkle of cinnamon sugar.
- You can also drizzle some caramel sauce over the top for added sweetness.
#### Tips and Tricks:
- **Use Good Quality Pumpkin:** Always use pure pumpkin rather than pumpkin pie filling to achieve that authentic taste.
- **Soft Cream Cheese:** Ensure your cream cheese is at room temperature before adding it to frosting recipes. This will make it easier to mix and create a smoother texture.
### Conclusion
These crustless pumpkin pie cupcakes are a delightful alternative to traditional pies, perfect for any fall celebration or dessert party. They offer a rich, creamy flavor that’s just as indulgent as its larger cousins but with the convenience of bite-sized servings. Enjoy these easy-to-make treats with your family and friends!
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