“These pumpkin pie cupcakes are the perfect alternative for anyone who struggles with a more complicated pumpkin pie, it’s really simple and erases the need for a perfect pie crust. They are dense and sweet, but also incredibly cakey in the center, so though they might taste like a pumpkin pie, the texture is crumbly and moist like you’d expect from only the highest quality cupcakes”. Courtesy of Christal Chatterly
Preparation: 5 minutes
Cooking: 20 minutes
Calories: 270
Servings: 12
Ingredients
- 15 oz Pumpkin Puree (unseasoned)
- ¾ cup Evaporated Milk
- 2/3 cup All-Purpose Flour
- ½ cup Granulated Sugar
- ¼ cup Light Golden Brown Sugar
- 1 large Egg
- 1 tablespoon Cannabutter (heaping)
- (Find our Cannabutter recipe here)
- 2 teaspoons Pumpkin Pie spice
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Baking Powder
- ¼ teaspoon Salt
- ¼ teaspoon Baking Soda
Tools
- Large mixing bowl
- Electric mixer
- Mini cupcake tin-12 count
- Paper cupcake cups- Optional
- Large measuring cup
- Toothpick
Instructions
Preheat the oven to 350 F
- In large mixing bowl add Granulated Sugar, Light Brown Sugar, Pumpkin Puree, Milk.
- Blend at a Low speed.
- Add Cannabutter, Vanilla Extract, and Egg
- Mix on High for a full minute.
- Pour dry ingredients and spices into mixture
- Mix on Low to blend ingredients until batter is smooth and lump-free.
- Pour batter into large measuring cup for easy pouring.
- Line the cupcake tin with the paper liners-(Optional if using non stick pan)
- Fill each cupcake liner with batter approx 1/3 of the way
- Bake for 20 minutes, or until toothpick pierced through the center comes out clean.
- Remove from oven and allow to cool at least 30 minutes before storing or icing.
Storage
Store in an airtight container in the fridge. These mini cakes can last for up to 7 days. Can be frozen for up to 3 months and still taste fresh.