Pumpkin Pie Cupcakes
Delightful treats that combine the flavors of pumpkin pie and cupcakes, topped with creamy whipped cream for an irresistible dessert.
Ingredients
For the cupcake batter
- 15 oz can pumpkin puree Use pure pumpkin puree, not pumpkin pie filling.
- 3/4 cup sugar
- 2 large eggs
- 1 tsp vanilla
- 3/4 cup evaporated milk
- 2/3 cup flour Substitute with gluten-free flour if desired.
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp ground cinnamon Adjust for additional spice if desired.
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
For the cream cheese whipped cream
- 8 oz cream cheese
- 1/2 cup sugar
- 1 1/2 cups whipping cream
Instructions
Preparation
- Preheat your oven to 350 degrees Fahrenheit and line a 12 muffin tin with liners.
- In a medium-sized bowl, whisk together the pumpkin puree, sugar, eggs, vanilla, and evaporated milk until smooth.
- In another bowl, sift together the flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves.
- Add the dry ingredients to the wet mixture and stir until just combined.
Baking
- Fill each muffin tin with about 1/3 cup of the pumpkin batter.
- Bake in the preheated oven for 20 minutes or until a toothpick comes out clean.
- Let the cupcakes cool completely, then refrigerate them for at least 30 minutes.
Making Whipped Cream
- To make the cream cheese whipping cream, beat the cream cheese and sugar together until smooth.
- Then, add the heavy whipping cream and continue to beat until stiff peaks form.
Serving
- Serve these Pumpkin Pie Cupcakes chilled with a dollop of cream cheese whipped cream on top.
- For an extra touch, sprinkle a little ground cinnamon over the whipped cream before serving.
Notes
Store any leftover cupcakes in an airtight container in the refrigerator for 3 to 5 days. If keeping longer, consider freezing them without the whipped cream topping.