These cute and delicious cupcakes are exactly what you or well I have always dreamed of. I grew up with always having pumpkin pie on Thanksgiving. My parents just love it but they didn’t love the crust. Many times my mom would just eat the filling and leave the pie shell on her plate. I ended up following her. These cupcakes are the solution to that problem. It is a cupcake of the good stuff, the pie filling.
Ingredients:
Cupcake Batter
- 15-ounce can pumpkin puree (not pumpkin pie filling)
- 1/2 cup (3.75 ounces) granulated sugar
- 1/4 cup (1.75 ounces) lightly packed brown sugar
- 2 large eggs
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 1/2 cup heavy whipping cream
- 1/4 cup milk (1% or above)
- 2/3 cup (3.5 ounces) all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 1/2 cups heavy whipping cream
- 2-3 tablespoons powdered sugar
- 1 tablespoon sour cream
- 1/4 teaspoon vanilla extract
- Sprinkle of freshly grated nutmeg
Directions:
Preheat the oven to 350 degrees F. Line a standard 12-cup muffin tin with paper liners and lightly grease the bottom and sides of the liners with nonstick cooking spray. Set aside.
In a large bowl, whisk together the pumpkin, granulated sugar, brown sugar, eggs and egg yolk, vanilla, cream, and milk until smooth.
In a separate bowl, whisk together the flour, pumpkin pie spice, salt, baking soda and baking powder.
Add the dry ingredients to the pumpkin mixture and whisk to blend until well-combined (don’t overmix too vigorously with an electric mixer or the cupcakes will crack on top).
Fill the muffin liners evenly with the batter – the muffin cups will be fairly full. Bake for 20 minutes.
Let the cupcakes cool in the pan for about 20-30 minutes. They will fall a bit as they cool so don’t panic.
Refrigerate the cupcakes for at least an hour before serving. For the sweetened whipped cream, combine all the ingredients in a blender (or in the bowl of an electric stand mixer or in a bowl using a handheld electric mixer) and whip until thick and creamy.
Dollop a bit of the whipped cream in the center of each cupcake. Dust with a light sprinkle of freshly grated nutmeg (optional). Serve chilled.
