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1
Preheat the convection oven to 350 degrees F. Line a cupcake or muffin pan with regular-size cupcake liners.
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2
In a mixing bowl of a stand mixer fitted with a paddle attachment, mix the sugar and eggs until pale yellow.
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3
Add the melted butter, orange juice and vanilla.
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4
Then add the pumpkin puree.
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5
Add the cinnamon, nutmeg and ginger to the mixing bowl, and combine thoroughly.
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6
In a separate bowl, combine the flour, baking powder, baking soda and salt.
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7
Add the dry ingredients and the sour cream to the egg mixture, alternating between the dry ingredients and the sour cream.
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8
Fill the prepared cupcake liners three-quarters of the way full with the batter.
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9
Bake until a toothpick inserted in the center comes out clean, 14 to 16 minutes.
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10
To assemble: Top the pumpkin cupcake with a dollop on top of the Vanilla Chantilly.
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11
Roll the sides of the cupcake in the Crumble to coat.
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12
In a mixing bowl fitted with a whisk attachment, whip 3 cups of the heavy cream until it starts to get thick.
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13
Add the powdered sugar a little at a time while it is whipping, being careful not to over mix the cream.
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14
Then add the vanilla.
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15
At this point the whipped cream should be at a soft peak.
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16
Bloom the gelatin with the remaining 6 tablespoons heavy cream When the gelatin is completely bloomed, put in the microwave at 10 second increments until melted.
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17
Then add the warm liquid to the whipped cream.
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18
Put the vanilla chantilly in a piping bag fitted with a round tip.
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19
Preheat the oven to 350 degrees F. In the bowl of a standing mixer fitted with a paddle, combine the flour, sugar, butter, baking powder, cinnamon and salt.
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20
Mix just enough to combine.
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21
Spread the crumble on a sheet tray in a thin layer and bake until golden brown.
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22
(The crumble can also be used as topping for muffins and quick breads.)
