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Individual Crustless Pumpkin Pie Cupcakes

AmericanDessertEasy
Prep
20 min
Cook
20 min
Total
100 min
Serves
12
✦

Ingredients

cupcake batter

  • 1 can(15-oz.) pumpkin puree (not pumpkin pie filling)
  • 0.5 cup(3.75 oz.) granulated sugar
  • 0.25 cup(1.75 oz.) lightly packed brown sugar
  • 2large eggs
  • 1large egg yolk
  • 1 tsppure vanilla extract
  • 0.5 cupheavy whipping cream
  • 0.25 cupmilk (1% or above)
  • 0.667 cup(3.5 oz.) all-purpose flour
  • 2 tsppumpkin pie spice
  • 0.25 tspsalt
  • 0.25 tspbaking soda
  • 0.25 tspbaking powder

sweetened whipped cream

  • 1.5 cupsheavy whipping cream
  • 2 tbsppowdered sugar (2–3 tbsp)
  • 1 tbspsour cream
  • 0.25 tspvanilla extract

optional garnish

  • freshly grated nutmeg, for sprinkling

Method

  1. 1Preheat the oven to 350°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.
  2. 2In a large bowl, whisk together the pumpkin, granulated sugar, brown sugar, eggs, egg yolk, vanilla, cream, and milk until smooth.
  3. 3In a separate bowl, whisk together the flour, pumpkin pie spice, salt, baking soda, and baking powder.
  4. 4Add 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).
  5. 5Fill the muffin liners evenly with the batter — the muffin cups will be fairly full. Bake for 20 minutes.
  6. 6Let the cupcakes cool in the pan for about 20–30 minutes. They will fall a bit as they cool — don't panic.
  7. 7Refrigerate 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 a stand mixer or with a handheld mixer) and whip until thick and creamy.
  8. 8Dollop 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 substitute: 1¼ tsp ground cinnamon + ½ tsp ground nutmeg + ¼ tsp ground ginger. Dairy options: substitute ¾ half-and-half for the whipping cream + milk. Subbing eggnog for the ¼ cup milk gives a subtle, yummy flavor.