Pumpkin Pie Cupcakes

By Stef -

I love pumpkin pie, so was super excited for these, but the texture made these completely awful for me. It was mix between the custard-y texture of pumpkin pie and the cake texture of cupcakes, so it was just a gross combination. I also didn't make the sweetened whipped cream and just used my regular whipped cream. The recipe came from melskitchencafe.com and they get a 4.

CUPCAKE BATTER:

  • 15-ounce can pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (3.75 ounces) granulated sugar I used 1/3 C.
  • 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 I used half and half 
  • 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) I used the 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

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