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As the leaves gently descend and the air carries the scent of cinnamon and nutmeg, it's time to welcome the quintessential flavors of fall. Enter Pumpkin Pie Cupcakes - a delightful twist on the classic pumpkin pie that brings together the rich, comforting taste of autumn in a single,
handheld treat. These petite delights encapsulate all the familiar notes of the beloved pie but with a playful and portable twist. In this recipe, we'll guide you through the steps to create these mini masterpieces that boast a tender, spiced cake base crowned with a dollop of velvety pumpkin pie filling.
– Cook Time: – 20 mins – Total Time: – 55 min – Servings: 10-12
For the Cupcakes: – 1 (15-ounce) can pumpkin puree – 1 (12-ounce) can evaporated milk – 2 eggs – 3/4 cup granulated sugar – 1/2 cup baking mix (such as Bisquick) – 2 tablespoons unsalted butter, melted and cooled – 2 1/2 teaspoons pumpkin pie spice
– 2 teaspoons pure vanilla extract For the Whipped Cream: – 2 cups heavy whipping cream – 1/3 cup confectioners' sugar – 1 teaspoon pure vanilla extract
– 9 tablespoonsunsalted butter, softened – 1/4 cuppumpkin puree – 3/4 cupsugar – 3/4 cupbrown sugar – 3large eggs – 3 1/2 cupsall-purpose flour – 1 teaspoonbaking soda – 1 teaspoonpumpkin spice mix
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