This looks easy to make and you can make them ahead, so they’d be ready for dessert at any time during the holidays. And no crust! I’m weird, I don’t like pumpkin pie crusts.
Pumpkin Pie Cupcakes
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
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.
Garnish with whipped cream and pumpkin pie spice before serving.