Best Bites: Traditional Thanksgiving pumpkin pie cupcakes
Welcome to Best Bites, a twice-weekly video series that aims to satisfy your never-ending craving for food content through quick, beautiful videos for the at-home foodie.
Try this cute and modern take on the classic pumpkin pie! Check out how to make pumpkin pie cupcakes in this episode of Best Bites!
⅔ cup all purpose flour
15 oz pumpkin puree
¾ cup sugar
2 large eggs
1 teaspoon vanilla
¾ cup evaporated milk
2 teaspoons pumpkin pie spice
¼ teaspoon salt
¼ teaspoon baking powder
¼ teaspoon baking soda
Ingredients for crust:
1 packaging of graham crackers
1 tbsp of brown sugar
2 tbsps of butter
Line a 12-cup muffin tin with paper or silicone liners.
Preheat oven to 350 degrees.
To make crust:
Break the crackers while still in the packaging, pulse it in a food processor till the crumbs are fine. Add sugar, pulse. Add butter, pulse.
To make cupcakes:
In a bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice.
In a large bowl, whisk together pumpkin puree, sugar, eggs, vanilla and evaporated milk until well combined.
Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth.
Put 1 heaping tablespoon of crust into each muffin top, press down. Fill each muffin cup with approximately ⅓ cup of batter.
Bake for 20 minutes and let cool for 20 minutes.
Remove cupcakes from pan and chill in the fridge for 30 minutes.
Top with whipped cream and sprinkle with more pumpkin pie spice or cinnamon on top and before serving.
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