Individual Crustless Pumpkin Pie Cupcakes
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4.6
285 reviews
Excellent
Individual Crustless Pumpkin Pie Cupcakes
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
Cupcake Batter:
- 1 (15-ounce) 1 (15-ounce) can pumpkin puree not pumpkin pie filling
- ½ ½ cup granulated sugar
- ¼ ¼ cup lightly packed brown sugar
- 2 2 large eggs
- 1 1 large egg yolk
- 1 1 teaspoon pure vanilla extract
- ½ ½ cup heavy whipping cream
- ¼ ¼ cup milk 1% or above
- ⅔ ⅔ cup all-purpose flour
- 2 2 teaspoons pumpkin pie spice (see note for substitution)
- ¼ ¼ teaspoon salt
- ¼ ¼ teaspoon baking soda
- ¼ ¼ teaspoon baking powder
Sweetened Whipped Cream:
- 1 ½ 1 ½ cups heavy whipping cream
- 2-3 2-3 tablespoons powdered sugar
- 1 1 tablespoon sour cream
- ¼ ¼ teaspoon vanilla extract
Optional Garnish:
- Sprinkle of freshly grated nutmeg
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Instructions
- 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
- Pumpkin Pie Spice: 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).
- Dairy Options: 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.
Nutrition Information
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Serving
1 Cupcake
Calories
251kcal
(13%)
Carbohydrates
24g
(8%)
Protein
3g
(6%)
Fat
16g
(25%)
Saturated Fat
10g
(50%)
Cholesterol
99mg
(33%)
Sodium
113mg
(5%)
Fiber
1g
(4%)
Sugar
16g
(32%)
Nutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Cupcake | |
| Calories | 251kcal | 13% |
| Carbohydrates | 24g | 8% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 99mg | 33% |
| Sodium | 113mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
285 reviews
Excellent
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