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1
Preheat oven to 425
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2
Mix pie according to can. Roll out crust & cut sm circles that are lg enough to cover bottom & sides of mini cupcake tins
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3
Press dough into lightly greased mini tins & fill w/ pumpkin mix. Don't go all the way to top, the filling will expand while baking
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4
Bake pies abt 7 min at 425, turn down to 350 & bake another 10 min, until crust is brown & filling is totally set
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5
After taking out of oven, cool on wire rack for abt 10 min. Take out of pan & allow to cool further while you mix batter
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6
For cupcakes, mix butter & cream cheese on med for 90 sec-you want ingredients well incorporated. Mix in sugar until fluffy. Add eggs 1 at a time then vanilla, baking soda, baking powder, & salt. Mix in milk & flour, alternating. Scrape down sides & bottom of bowl, to make sure everything is getting well-mixed-beat again on med-high for abt a min. Should be smooth & creamy
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7
Spoon heaping tbsp of batter into regular paper-lined cupcake tins. Plop cooled pumpkin pie into center & press gently in. Don't let it touch bottom of pan
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8
Cover pies w/ another heaping tbsp of batter so top & sides are completely covered
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9
Bake at 350 for abt 25 min until cake is set & edges & tops have turned golden brown
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10
Allow them to cool in tray for 10 min before moving to wire rack-they'll be fragile at first
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11
Once cool, frost
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12
For icing, melt cinnamon chips w/ splash of whole milk. Pop in microwave for 45 sec. Stir until all chips are melted & allow to cool a bit while you whip up rest of frosting. Put bowl in fridge to cool faster
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13
Cream butter & cream cheese until well incorporated. Whip in powdered sugar 1 cup at a time until mixture is smooth & creamy. W/ mixer on low, drizzle in cooled chip ganache (if too hot it'll melt the buttercream & ruin it). Put in half, stop to taste & add by taste from there
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14
If any crust left, roll out, cut sm discs & sprinkle w/ cinnamon & sugar. Bake for 10 min at 350
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15
Also top w/ candied pecans or drizzle of caramel
