Pumpkin Pie Cupcakes
Prep time: 
Cook time: 
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Serves: 15 cupcakes
Creamy pumpkin and spices baked in cupcake form, topped with whipped cream.
  • 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
  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.
Recipe by Recipes Food and Cooking at https://recipesfoodandcooking.com/2013/11/03/pumpkin-pie-cupcakes/