How to make pumpkin pie cupcakes with cannabis
When you’re craving some good old-fashioned pumpkin pie, but in need of a cleaner, easier to travel with solution, pumpkin pie cupcakes are the perfect alternative. Unlike most pumpkin recipes, these delicious little cakes are light, fluffy, and easy to eat, with no utensils required! Making them perfect for occasions when you need to serve a lot of people at once, like at a big family dinner or function.
What are pumpkin pie cupcakes?
In this case, the word 'cupcake' isn’t being used figuratively to describe the size of these bite-sized desserts because they really are just like any other cupcakes. They’re just filled with a hearty helping of pumpkin instead of some of the other liquid flavorings that you would normally add to baked goods. You can make them with small cupcake liners, or bare in the pan. However, we do recommend sticking to smaller portions because larger muffins won’t cook as well, with such a dense batter.
Pumpkin pie cupcakes recipe
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.
Preparation: 5 minutes
Cooking: 20 minutes
- 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)
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- Large mixing bowl
- Electric mixer
- Cupcake tin
- Paper cupcake cups
- Large measuring cup
Preheat the oven to 350 F.
Add both granulated and light brown sugar, pumpkin puree, and milk to a large mixing bowl, then blend them at a low speed.
Next you’ll need to add cannabutter, vanilla extract, and egg, to the mixture and mix everything on high for a full minute.
Now pour in all of the dry ingredients and spices into the mixture and then use the electric mixer on low to blend the ingredients until the batter is smooth and lump-free.
Pour the batter into a large measuring cup for easy pouring.
Line the cupcake tin with the paper liners.
Fill each cupcake liner approximately 1/3 f the way with batter.
Bake the pumpkin pie cupcakes in the oven for 20 minutes, or until a toothpick pierced through the center of one comes out clean.
Remove the cupcakes from the oven and allow them to cool at least 30 minutes before storing or icing.
These pumpkin pie cupcakes are super moist, but if you want them to stay that way, you’ll need to keep them stored away in an airtight container in the fridge. These mini cakes can last for up to seven days, but if you need to make large batches in advance for an event, they can freeze for up to three months long and still come out tasting just as fresh as the day you made them.