How To Make: Delicious Pumpkin Pie Cupcakes


Happy Canadian Thanksgiving!  I found this recipe and couldn’t resist whipping them up so I thought I would share it with you.  They’re super simple, deliciously moist and make your home smell like the holidays – perfection!  Plus they’re a really easy alternative to making an entire pumpkin pie and they’re individual.


Here’s how



  • 1 14oz can of pumpkin puree
  • 1/2 cup of sugar
  • 1/4 cup of brown sugar
  • 2 large eggs
  • 1 teaspoon of vanilla extract
  • 3/4 cup of evaporated milk
  • 2/3 cup of all purpose flour
  • 2 teaspoons of pumpkin pie spice (I got my recipe for it here)
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of baking powder
  • 1/4 teaspoon of baking soda





  • preheat oven to 350 degrees
  • line 12 cup muffin tin with silicone liners – these are the easiest to remove the super moist cupcakes from.  If you don’t have silicone liners, spray your liners with cooking spray
  • mix pumpkin, sugar, brown sugar, eggs, vanilla and milk until smooth
  • add the rest of the ingredients and mix well
  • fill each cupcake cup with around 1/3 a cup of the mixture
  • bake for 20-30 mins or until the centers are firm
  • let cool for 20 mins and then cool additionally in the fridge for around 15-20 mins
  • remove from tin and top with fresh whipped cream and a sprinkle of pumpkin pie spice








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