Pie: Amazing Crustless Pumpkin Pie Cupcakes

By NicoleS

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

Details

Servings 12
Adapted from melskitchencafe.com

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.