- 12
Ingredients
- CUPCAKE BATTER:
- 15-ounce can pumpkin puree (not pumpkin pie filling)
- 1/2 cup (3.75 ounces) granulated sugar
- 1/4 cup (1.75 ounces) lightly packed brown sugar
- 2 large eggs
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 1/2 cup heavy whipping cream
- 1/4 cup milk (1% or above)
- 2/3 cup (3.5 ounces) all-purpose flour
- 2 teaspoons pumpkin pie spice (see note for substitution)
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- SWEETENED WHIPPED CREAM:
- 1 1/2 cups heavy whipping cream
- 2-3 tablespoons powdered sugar
- 1 tablespoon sour cream
- 1/4 teaspoon vanilla extract
- Optional Garnish:
- Sprinkle of freshly grated nutmeg
Preparation
Step 1
Preheat the oven to 350 degrees 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, cream, and milk 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 (don’t overmix too vigorously with an electric mixer 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.
Let the cupcakes cool in the pan for about 20-30 minutes. They will fall a bit as they cool so don’t panic.
Refrigerate the cupcakes for at least an hour before serving.
For the sweetened whipped cream, combine all the ingredients in a blender (or in the 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 freshly grated nutmeg (optional). Serve chilled.
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). Also, you can substitute 3/4 half-and-half for the whipping cream + milk (I haven’t tried subbing in evaporated milk but you could try). I’ve also subbed in eggnog for the 1/4 cup milk and it gives a subtle, yummy flavor.