Pumpkin Pie Cupcakes with Whipped Cream

Name: Pumpkin Pie Cupcakes with Whipped Cream
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 2 dozen.
Ingredients: 1 sheet refrigerated pie crust; 1 can (15 ounces) solid-pack pumpkin; 4 large eggs, room temperature; 1/2 cup canola oil; 1/2 cup water; 2 teaspoons vanilla extract; 3 cups all-purpose flour; 2 cups sugar; 1 tablespoon cornstarch; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon pumpkin pie spice; 1/2 teaspoon salt; WHIPPED CREAM:; 2 cups heavy whipping cream; 1/2 cup confectioners' sugar; Ground cinnamon

I combined my two loves, cupcakes and pie, into one amazing treat. These pumpkin cupcakes have a piecrust bottom and a snow white topping. —Julie Herrera-Lemler, Rochester, Minnesota

Ingredients

1 sheet refrigerated pie crust
1 can (15 ounces) solid-pack pumpkin
4 large eggs, room temperature
1/2 cup canola oil
1/2 cup water
2 teaspoons vanilla extract
3 cups all-purpose flour
2 cups sugar
1 tablespoon cornstarch
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
WHIPPED CREAM:
2 cups heavy whipping cream
1/2 cup confectioners' sugar
Ground cinnamon

Directions

Preheat oven to 350°. Line 24 muffin cups with foil liners.
On a work surface, unroll crust. Cut 24 circles with a floured 2-1/4-in. round cookie cutter, rerolling scraps as necessary. Press one crust circle into each liner. Bake until lightly browned, 10-12 minutes. Cool on wire racks.
In a large bowl, beat pumpkin, eggs, oil, water and vanilla until well blended. In another bowl, whisk flour, sugar, cornstarch, baking powder, baking soda, pie spice and salt; gradually beat into pumpkin mixture. Pour 1/4 cup batter into each prepared cup.
Bake until a toothpick inserted in center comes out clean, 20-25 minutes, rotating pans halfway through baking. Cool in pans 10 minutes before removing to wire racks to cool completely.
For whipped cream, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. To serve, dollop over cupcakes; sprinkle with cinnamon.

Nutrition Facts

1 cupcake: 297 calories, 15g fat (6g saturated fat), 60mg cholesterol, 185mg sodium, 37g carbohydrate (21g sugars, 1g fiber), 4g protein.

Originally published as Pumpkin "Pie" Cupcakes in Simple & Delicious December/January 2016

Reviews

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Average Rating:

_nlfPA

Sep 20, 2016

These are very good. I did change a couple of things though. I didn't put the pie crust in the bottom of the cupcake liner and I added cinnamon to the whipped cream instead of sprinkling it on top.
juliechl1970

Dec 27, 2015

So easy! Awesome Fall cupcake. Cause who doesn't love Pumpkin!