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Ingredients
- Cupcake Ingredients:
- 1 C. Granulated Sugar
- ½ C. Brown Sugar
- 1 ¾ C. Flour
- 1 tsp. Baking Soda
- ¾ t. Salt
- ½ t. Ground Cinnamon
- ½ t. Ground Nutmeg
- ¼ t. Ground Cloves
- ¼ t. Ground Ginger
- 2 C. Pumpkin Puree* (Canned or Fresh)
- 2 Eggs
- ¼ C. Vegetable Oil
- ¼ C. Butter (1/2 Stick)
- 1/3 C. Water
- ½ t. Vanilla Extract
- Filling Ingredients:
- You can use prepared pumpkin pie filling, or make your own. To make your own:
- 2 T. Granulated Sugar
- 1/8 t. Salt
- 1/8 t. Ground Cinnamon
- 1/8 t. Ground Nutmeg
- 1/8 t. Ground Ginger
- 1/8 t. Ground Allspice
- 1/8 t. Ground Cloves
- 3 T. Pumpkin Puree* (Canned or Fresh)
- 3 T. and ½ tsp Evaporated Milk
- ¼ Egg
- 1 container/can of whipped cream
Details
Servings 12
Preparation time 60mins
Cooking time 90mins
Preparation
Step 1
1. Preheat oven to 350 Degrees. Place 12 regular sized aluminum baking cups in a cupcake pan.
2. In large bowl, sift dry ingredients; mix well. Add remainder of ingredients and mix well.
3. Using a measuring cup or ice cream scoop, portion same sized scoops of batter into the 12 baking cups.
4. Bake for 30-40 minutes, test with a toothpick. When
done, remove from oven and cool for 5 minutes in pan. Turn cupcakes out on rack to cool completely before filling.
5. While cupcakes are baking add all filling ingredients to a microwave safe bowl and mix well. Microwave filling on high for 2 minutes in 1 minute increments stirring between minutes to cook the egg. Cool, and then place in the refrigerator to set. For at least 20-25 minutes
6. Once cupcakes are cooled, use a melon ball tool to remove the center of each cupcake about 1 inch in depth.
7. Remove filling from refrigerator and scoop into in a plastic bag, snip the corner off and fill each cupcake with the filling. Place
8. Top cupcakes with a dollop of whipped cream to cover filling and enjoy!
*To make fresh pumpkin puree cut a small pumpkin into chunks and place in a saucepan/stock pot. Add 1 to 1 ½ inches of water and cook on medium heat covered until pumpkin is tender- about 15 minutes. Let cool and scrape pumpkin flesh off the skin. Discard skin and mash flesh with a potato masher or fork.
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