Pumpkin Pie Cupcakes are sweet little baby pies that you bake in your muffin pan! They form their own crust which is more like a thin layer of tender cake. The centers are just like a pumpkin pie…deliciously moist and custard-like! If you love pumpkin pie you’ll love these little sweet treats!

To keep things tidy and to ensure that your cupcakes are the same size, try my tip by using a 1/3 dry-measuring cup to scoop and pour your batter into the muffin pan. I use the Baker’s Edge Better Muffin Pan…it’s amazing!! You don’t need cooking sprays or cupcake liners!

As with a pumpkin pie, these cupcakes are puffed up when you take them out of the oven but as they cool they settle a bit.

Aunt Ruthie’s Pumpkin Pie Cupcakes

1 can (15 oz) Pumpkin Puree

3/4 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

3/4 cup evaporated milk (you can use the left-over 3/4 cup of milk in the can for a second batch of cupcakes!)

2/3 cup unbleached all purpose flour

1/2 teaspoon ginger

1/4 teaspoon ground cloves

1 teaspoon cinnamon

1/4 teaspoon salt

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1. Start by tying on a cute apron in a tidy kitchen and gather all of your ingredients before you begin.

2. Pre-heat the oven to 350 degrees.

3. Line your muffin pan with foil liners (not paper–they will stick). If you don’t have foil liners you need to use cooking spray. If you have the amazing Baker’s Edge Better Muffin Pan then you don’t need liners or non-stick spray.

4. In an electric mixer or bowl, mix together the pumpkin, sugar, eggs, vanilla and evaporated milk.

5. Stir in the flour, spices, salt, baking soda and baking powder. Mix until smooth.

6. Fill each muffin cup with 1/3 cup of the pumpkin mixture. Bake for 20 minutes.

7. After they cool put them in the refrigerator for at least 1 hour to chill. I like them best cold!

*Top with fresh whipped cream, cream cheese frosting, or buttercream frosting. You can sprinkle the topping with a little cinnamon-sugar to make it extra pretty! Makes 12 yummy cupcakes.

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Howdy Sugar Pie Darlin’s here’s the recipe for Butter Crunch Apple Pie as promised! My recipe for the pie crust is for two single pies,  so I made a double batch of the apple pie filling and a double batch of the Butter Crunch Topping for two pies..one to keep and the other to give away! This very pie was given as a “thank you” gift and the response was this…

“Thank you Ruth Ann for the wonderful pie!  I could not eat it all on my own so I shared with several people.  Everyone agrees, it was the best apple pie they’d ever had!” Boy, that made me feel good! Try this recipe, I think you’ll agree it’s super yummy!

Aunt Ruthie’s Pie Crust

(This recipe makes two single crust pies or one double crust pie.)

3 cups unbleached flour

¼ cup granulated sugar

1 cup (2 sticks) cold salted butter (cut in small cubes)

½ cup or more ice water

Mix the flour and sugar together in mixer (or by hand with pastry blender). Add butter, mix until the butter bits are pea-size. Add 1/2 cup ice water and mix until ball forms. If needed you can add more water but only a teaspoon at a time. Once a ball is formed cut in half.  Flatten into 2 patties, then roll out, place in pie dish, crimp. Store pie shells in refrigerator or freezer until it’s time to fill.

Apple Pie Filling (for one pie)

6-7  large apples (or 6 cups), peeled, sliced and cored (a variety of Golden Delicious, Braeburn, Pink Lady, Honey Crisp or other crisp sweet apple…not Red Delicious though)

1 1/4  cup sugar

2 Tablespoon Flour

½ stick melted butter

1 teaspoon cinnamon

Dash of Nutmeg

1 teaspoon lemon juice

Mix together in a bowl and pour into prepared pie shell.  Pile the apples up higher in the middle.

Butter Crunch  Topping  (for one pie)

1 cup granulated sugar

1 cup unbleached flour

1/2 cup brown sugar

1 stick salted butter cut into small pieces

1 teaspoon vanilla

Optional 1 cup chopped pecans

Mix dry ingredients together. Add  butter pieces and Vanilla. Cut in butter with a pastry blender. Leave the butter in large chunks. I also take my hands and squeeze the mixture together until fully blended but still chunky. You can add 1 cup of chopped pecans at this point if you would like or not…either way it’s yummy! Pour over apple pie filling.

Preheat oven at 425 degrees. Bake pie on parchment lined baking sheet for 15 minutes then lower temperature to 375 degrees. At this point, after you lower the temperature, take a sheet of foil, scrunch it around the edge into a circle…like a hubcap… and put it on top of pie to prevent over-browning. Continue to bake pie for 1 hour at the 375 degree temperature.

Enjoy  with ice cream or plain…either way it’s a party in your mouth!

For more photos of me preparing this pie visit this blog post...click here!

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