Individual Crustless Pumpkin Pie Cupcakes
User Reviews
4.6
Individual Crustless Pumpkin Pie Cupcakes
Description
Individual Crustless Pumpkin Pie Cupcakes consist of a batter made from pumpkin purée, sugars, eggs, cream, milk, and a blend of pumpkin pie spices combined with leavening agents to create a moist, tender texture. The batter is portioned into paper-lined muffin tins and baked until set. As they cool, the cupcakes naturally settle, leading to a slightly denser, pie-like crumb without a crust.
The accompanying sweetened whipped cream incorporates sour cream and vanilla extract, lending a tangy contrast and creamy topping that complements the spiced pumpkin base. The use of baking soda and powder helps maintain a delicate rise.
These cupcakes can be chilled before serving to enhance their structure and flavor meld. They provide an individual serving size of pumpkin pie flavor without the need for a crust, making them easier to prepare and portion.
Substitutions include making your own pumpkin pie spice from cinnamon, nutmeg, and ginger if unavailable, adjusting dairy components such as half-and-half or eggnog for variation in richness and flavor.
Ingredients
Cupcake Batter:
- 1 (15-ounce) (15-ounce) can pumpkin not pumpkin pie filling, puree
- ½ cup granulated sugar
- ¼ cup brown sugar lightly packed
- 2 egg large
- 1 egg large, yolk
- 1 teaspoon vanilla extract pure
- ½ cup heavy whipping cream
- ¼ cup milk 1% or above
- ⅔ cup all-purpose flour
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
Sweetened Whipped Cream:
- 1 ½ cups heavy whipping cream
- 2-3 tablespoons powdered sugar
- 1 tablespoon sour cream
- ¼ teaspoon vanilla extract
Optional Garnish:
- nutmeg freshly grated, sprinkle
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
- If pumpkin pie spice is unavailable, combine 1 1/4 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground ginger as a substitute.
- You can use 3/4 cup half-and-half instead of the cream and milk for dairy variation.
- Eggnog can replace the milk portion to add a subtle seasonal flavor.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.6
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