Butternut Pie Cupcakes

Butternut Pie Cupcakes


  • 15-ounce can butternut puree
  • ¾ cup coconut sugar or brown sugar
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • ¾ cup evaporated milk or full fat milk
  • 2/3 cup all-purpose flour
  • ¼ tsp baking soda
  • ¼ tsp baking powder
  • ¼ tsp fine sea salt
  • 1½ tsp ground cinnamon
  • ½ tsp ground ginger


Preheat oven to 350°, oil a 12 count muffin tin.

In a mixing bowl, beat together the butternut, sugar, eggs, vanilla, and milk.

In a small bowl, whisk together, flour, baking soda, baking powder, salt, cinnamon, and ginger.

Add the dry to the wet, stir till mixed.

Fill each muffin tin with about 1/3 cup batter.

Bake for 20 minutes.

Let cool fully, then run a thin edge, such as a frosting spatula, around each muffin, and pop up. Chill in refrigerator before serving, keep chilled for storage.

Makes 12 cupcakes.