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Pumpkin Pie Cupcakes with Whipped Cream

Total Time

Prep: 45 min. Bake: 20 min. + cooling

Makes

2 dozen

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
Pumpkin Pie Cupcakes with Whipped Cream Recipe photo by Taste of Home

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

  1. Preheat oven to 350°. Line 24 muffin cups with foil liners.
  2. On a work surface, unroll crust. Cut 24 circles with a floured 2-1/4-in. round cookie cutter, rerolling scraps as necessary. Press 1 crust circle into each liner. Bake until lightly browned, 10-12 minutes. Cool in pans on wire racks.
  3. 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.
  4. 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.
  5. 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.

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