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Pumpkin Pie Cupcakes

by 24 Comments

Pumpkin Pie Cupcakes, creamy pumpkin and spices baked in cupcake form, topped with whipped cream.

Pumpkin pie cupcakes recipe

Pumpkin Pie Cupcakes

I have another pumpkin recipe for you tonight. I had a pumpkin kind of week last week. I still have 2 more pumpkins to roast but am going to give it a break until we get closer to Thanksgiving before I share another one, I promise! This is similar to a pumpkin pie but without the crust, I topped it with a sweetened whipped cream that was flavored with? you guessed it Pumpkin Butter. I sure am glad I made that stuff, I am using it everywhere lately. I never realized it was that versatile…. LOL.

You could make these in a cupcake pan but if you do I would cut circles of parchment for the bottom and spray the pan really well so they will come out easier. I found the greatest pan a month ago for mini individual cheesecakes, it has removable circle bottoms. It worked perfectly for these pumpkin cupcakes. Don’t use paper liners, they won’t pull free cleanly. Silicone ones will work also.

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Pumpkin Pie Cupcakes
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Prep time: 
Cook time: 
Total time: 
Serves: 15 cupcakes
 
Creamy pumpkin and spices baked in cupcake form, topped with whipped cream.
Ingredients
  • 1 15 oz. can pumpkin puree
  • 1/4 cup sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup heavy cream
  • 2/3 cup flour
  • 2 teaspoons cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 cup heavy cream
  • 1/4 cup pumpkin butter or confectioner's sugar
  • Sanding sugar - optional
Instructions
  1. Preheat oven to 350 degrees. Line 12 cup muffin tins with silicone or use an individual cheesecake pan with removable bottoms.
  2. Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and cream.
  3. Add the flour, spices, salt, baking powder and baking soda to the mixture.
  4. Fill each muffin cup with 1/3 cup of the mixture.
  5. Bake for twenty minutes or until centers are set. Cool. Remove cupcakes from pan and refrigerate.
  6. Put heavy cream in a mixing bowl. Beat with a whisk attachment with pumpkin butter or sugar until soft peaks form. Put whipped cream in a pastry bag and pipe on top. Dust with sanding sugar if using.

How about our Pumpkin Dump Cake?

Pumpkin Toffee Dump Cake from That's My Home

 

Or maybe Molasses Pumpkin Cookies?

Here is another amazing Molasses Pumpkin Cookie from thatsmyhome.com

Pumpkin Cake Roll

Pumpkin Cake Roll recipe

Pumpkin Pie Cupcakes

Comments

  7. Gosia says

    They look really delicious! Pinned to my pumpkin recipes board, so I can try them later!
    Thanks for sharing at Foodies & Crafties Soirée!
    Gosia | Kiddie Foodies

    Reply

  8. Sarah says

    Thanks for joining us at the Foodies and Crafties soiree! The pumpkin filling is the best part of the pie- these look so good. Pinned to my pumpkin board!

    Reply

  11. Karen Goodman says

    I see you’ve linked up this great looking recipe at the You Gotta Love it Tuesday link party. I’d love for you to come share it on my new link party – Required Ingredient Recipe Link Party – that just went live. Every Sunday I feature a different ingredient and this week it is pumpkin.

    Cupcakes are so great and a good alternative for people who don’t want to make pie.

    I hope you’ll stop by and share!

    http://futureexpat.com/2013/11/required-ingredient-pumpkin/

    Reply

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