Pumpkin Pie Cupcakes

I keep looking for ways to eat pumpkins, and I still have three pumpkins left at home… I’ve done more like pumpkin muffins, but I got the idea from this recipe.

In Ineskohl Kitchen, You will learn how to prepare Pumpkin Pie Cupcakes at home with just a few ingredients. They are perfect to serve as a dessert on Halloween dinner.

Can I use store-bought pumpkin puree instead of homemade pumpkin puree?

Yes, you can use pumpkin puree from the store, Or you can prepare it at home. Both are good.

How do I store pumpkin pie cupcakes in the refrigerator?

Put the pumpkin pie cupcakes in a food container that is tightly closed and then put it in the refrigerator. It will remain edible for four or five days.

How do I store pumpkin pie cupcakes in the freezer?

Put pumpkin pie cupcakes into the food container and make sure it is tightly closed and put it in the freezer. It is recommended to eat them before 90 days.

Ingredients

  •     1/4 cup condensed milk
  •     1 1/2 tablespoons butter
  •     ½ small glass of regular milk wine
  •     5 teaspoons dry yeast
  •     200 gram cooked pumpkin
  •     2 cups of flour
  •     Salt

Preparation:

  1. Place the small glass of milk in the microwave and heat until warm.
  2. Add the yeast to the warm milk.
  3. In a bowl large enough to fit all the ingredients, we will place the flour, salt, pumpkin, butter, condensed milk, and milk that we have mixed with yeast and mix first with the help of a fork or spoon … we will be a clear mass that we can finish mixing with a mixer.
  4. Let it rest for a couple of hours covered with plastic wrap. (ineskohl.info)
  5. Preheat the oven to 180° while we are placing the dough in molds.
  6. Bake for about 30 minutes at 180° and check.
  7. We put another two batches of about 15 minutes each.
  8. When you prick a cake with a skewer, and it comes out clean, let it cool, unmold and consume.

 If you liked this Pumpkin Pie Cupcakes recipe, I recommend you visit Desserts category for similar recipes.

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