Description
These pumpkin pie cupcakes are a magical twist on the classic dessert, featuring a creamy filling that sets without a traditional crust.
Ingredients
Scale
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3/4 cup sugar
- 1/2 cup Bisquick mix
- 2 eggs
- 2 tablespoons butter, melted
- 2 1/2 teaspoons pumpkin pie spice
- 2 teaspoons vanilla
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350°F and line a muffin tin with paper liners.
- In a large bowl, mix together pumpkin puree, evaporated milk, sugar, Bisquick mix, eggs, melted butter, pumpkin pie spice, vanilla, and salt until smooth.
- Pour the batter into the muffin cups, filling each about 3/4 full.
- Bake for 20-25 minutes or until a knife inserted comes out clean.
- Allow to cool completely before serving.
Notes
Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 18g
- Fat: 7g
- Carbohydrates: 25g
- Protein: 4g