Pumpkin Pie Cupcakes with Whipped Cream


Of course, pumpkin is one of the most "basic" of all autumn delicacies and most of us love it. Whether it's in soup, bread, or desserts, some people (myself included) can't seem to get enough of it each fall. If you're looking for a dreamy, decadent dessert to delight you in the first days of autumn, this is definitely it!



Total Time: Prep: 45 min. Bake: 20 min. + cooling

Makes: 2 dozen


Ingredients

  • 1 sheet refrigerated pie pastry

  • 1 can (or 15 ounces fresh) solid-pack pumpkin

  • 4 large Cotton Mill Farmers Market Eggs

  • 1/2 cup canola oil

  • 1/2 cup water

  • 2 teaspoons vanilla extract

  • 3 cups all-purpose flour

  • 2 cups sugar

  • 1 tablespoon cornstarch

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon pumpkin pie spice

  • 1/2 teaspoon salt

WHIPPED CREAM:

  • 2 cups heavy whipping cream

  • 1/2 cup confectioners' sugar

  • Ground cinnamon


Directions

  • Preheat oven to 350°. Line 24 muffin cups with foil liners.

  • On a work surface, unroll pastry sheet. Cut 24 circles with a floured 2-1/4-in. round cookie cutter, re-rolling scraps as necessary. Press one pastry circle into each liner. Bake 10-12 minutes or until lightly browned. Cool on wire racks.

  • In a large bowl, beat pumpkin, eggs, oil, water and vanilla until well blended. In another bowl, whisk flour, sugar, cornstarch, baking powder, baking soda, pie spice and salt; gradually beat into pumpkin mixture. Pour 1/4 cup batter into each prepared cup.

  • Bake 20-25 minutes or until a toothpick inserted in center comes out clean, rotating pans halfway through baking. Cool in pans 10 minutes before removing to wire racks to cool completely.

  • For whipped cream, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. To serve, dollop over cupcakes; sprinkle with cinnamon.

Nutrition Facts

1 cupcake: 297 calories, 15g fat (6g saturated fat), 60mg cholesterol, 185mg sodium, 37g carbohydrate (21g sugars, 1g fiber), 4g protein.


**Market note: These would go great with a tall glass of ice cold, deliciously sweet milk from West Georgia Creamery!


Originally published as Pumpkin "Pie" Cupcakes in Simple & Delicious December/January 2016 - Thanks to Taste of Home for the recipe and photograph. Please visit their site for other delectable desserts.

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