1-Preheat the oven to 350° F: Preheat the oven to 350° F.
2-Add butter and 1 1/2 cups of: Add butter and 1 1/2 cups of milk to a 2.0-quart saucepan on medium-high heat. Whisk frequently until the milk begins to foam slightly (in about 6 minutes).
3-In the meantime, use the pocket of: In the meantime, use the pocket of time while the milk cooks to measure out 1 1/ 4 cups of pumpkin puree. Set aside. You can freeze the remaining pumpkin for another use. Also, use this time to combine flour, baking powder, salt, and pumpkin pie spice in a small bowl.
4-Once the milk foams, gradually add the: Once the milk foams, gradually add the sugar, whisking constantly until it’s melted. Reduce the heat if the milk foams excessively.
5-Remove the pan from the heat: Remove the pan from the heat. Whisk the remaining cold milk into the hot milk mixture. Set aside.
6-Add the eggs to a mixing bowl: Add the eggs to a mixing bowl. Beat on medium-high for one minute. Reduce speed to medium, then slowly pour about 1/2 cup of the slightly cooled milk. Beat for about 10 -15 seconds. Slowly add another 1/2 cup, beating constantly. Then add the remaining milk and continue to beat for one minute.
7-Slowly and gradually add the flour mixture: Slowly and gradually add the flour mixture to give it time to incorporate.
8-Next, add the 1 1/4 cups of: Next, add the 1 1/4 cups of pumpkin puree and beat until thoroughly combined (about 30-45 seconds). The batter will be watery.
9-Coat the cupcake pans (24 cavities total): Coat the cupcake pans (24 cavities total) with cooking spray or melted butter. Make sure to grease well to prevent sticking. Fill each cavity 3/4 full with the batter.
10-Bake on the middle rack for 33-38: Bake on the middle rack for 33-38 minutes or until the edges are lightly browned and a toothpick comes out clean.
11-Allow the queijadas to cool in the: Allow the queijadas to cool in the pan for about 10 minutes, then run a butter knife around the edges to loosen them. Allow to cool for another 30 minutes before removing them from the pan. Transfer to a cooling rack to cool completely.
12-It is recommended that the queijadas be: It is recommended that the queijadas be refrigerated for an hour to completely set before serving, but they can also be served at room temperature. Store in the refrigerator.
13-Makes 24 servings: Makes 24 servings.