Pumpkin Pie Cupcakes
I know it’s late—but if you need a quick, easy, and delicious dessert for Christmas, give this a try! If you’re all set for desserts, file this away for the next holiday season—it’s a keeper.
I can’t believe that I’ve had this recipe for pumpkin pie cupcakes for over three years without trying it until now. Whatever took me so long?! These delicious little beauties are basically a slice of pumpkin pie—without the crust—in cupcake form.
The batter whips up in a jiffy, and then all you have to do is pour it into 12 muffin cup liners which you have sprayed with Pam or similar product. They bake up in 20 minutes. You’ll check them as you do for a custard. Insert a knife in the middle, and it should come up wet but not gooey with batter. Then after cooling on a rack, you chill them for an hour or so (overnight is even better so that they are thoroughly chilled) before serving with a dollop of whipped cream.
The cupcakes have the taste and texture of a heavenly slice of pumpkin pie—only there is no crust. It’s a perfect dessert to serve any guests who require a gluten free diet.
I actually first made these for Thanksgiving, and two of the cupcakes didn’t get eaten on the holiday. I may have accidentally hidden them in the refrigerator so that the kids didn’t see them. So, hubby and I got to enjoy them a second time after they had been in the fridge for three days and the kids had all gone home. We both thought that they were just as good as the first time; and, unlike some pumpkin pies, they hadn’t split or gotten watery.
I hereby categorize these pumpkin pie cupcakes as frantastic!
One year ago: Barb’s Shrimp Salad
Two years ago: Cranberry Sour Cream Coffee Cake
Three years ago: Real Deal Southern Caramel Cake
Four years ago: Spumoni Ice Box Cookies
Five years ago: Cranberry Bliss Bars – A Starbucks Clone
Six years ago: The Feast of the Seven Fishes
Seven years ago: Pepparkakor Cookies
Pumpkin Pie Cupcakes
Makes 12 Cupcakes
Ingredients for Cupcake Batter
- 15-ounce can pumpkin puree (not pumpkin pie filling)
- 1/2 cup granulated sugar
- 1/4 cup lightly packed brown sugar
- 2 large eggs
- 1 large egg yolk
- 1 tsp. vanilla extract
- 3/4 cup half and half
- 2/3 cup flour
- 2 tsp. pumpkin pie spice (see notes below for substitution)
- 1/4 tsp. salt
- 1/4 tsp. baking soda
- 1/4 tsp. baking powder
Ingredients for Sweetened Whipped Cream
- 1 cup heavy whipping cream
- 1 tbl. confectioners’ sugar
- 1 tsp. vanilla extract
Optional Garnish
Sprinkle of cinnamon or freshly grated nutmeg over a dollop of whipped cream
Directions
Preheat the oven to 350o 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, and half & half 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. I mixed this by hand. If you use an electric mixer, don’t overbeat 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. You can check as for a custard—pierce with a knife which should come up wet but clean of batter.
Let the cupcakes cool in the pan for about 20 to 30 minutes. They will fall a bit as they cool so don’t worry about that.
Refrigerate the cupcakes for at least an hour before serving. For the sweetened whipped cream, combine all the ingredients in 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 cinnamon or freshly grated nutmeg if desired. Serve chilled.
Fran’s Notes
If you don’t have pumpkin pie spice on hand, sub the following (1 1/4 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger).
Source: Another great recipe from Mel’s Kitchen Café