Pumpkin Pie Cupcakes w/Cream Cheese Whipping Cream

By srumbel

Ingredients

• Cream Cheese Whipping Cream:
• 15 oz can pumpkin puree
• 3/4 cup sugar
• 2 eggs
• 1 tsp vanilla
• 3/4 cup evaporated milk
• 2/3 cup flour
• 1/4 tsp salt
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 8 ounce cream cheese
• 1/2 cup sugar
• 1 1/2 cups whipping cream

Details

Servings 12
Preparation time 5mins
Cooking time 25mins
Adapted from therecipecritic.com

Preparation

Step 1

Instructions
Preheat oven to 350 degrees and line a 12 muffin tin with liners.
In a medium sized bowl whisk together pumpkin puree, sugar, eggs, vanilla and evaporated milk. In another bowl sift together flour, salt, baking powder, baking soda, cinnamon, ginger and cloves. Add the dry ingredients to the wet ingredients and stir until incorporated.
Fill each muffin tin with ⅓ cup of the pumpkin batter. Bake for 20 minutes.
Let cool and refrigerate for at least 30 minutes.
TO make the cream cheese whipping cream beat the cream cheese and sugar together until smooth and creamy. Add the heavy whipping cream and continue to beat until stiff peaks form.

Instructions