Pumpkin Pie Cupcakes With Whipped Cream Recipe

Name: Pumpkin Pie Cupcakes With Whipped Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 sheet refrigerated pie crust; 1 can (15 ounces) solid-pack pumpkin; 4 large eggs, room temperature; 1/2 cup canola oil; 1/2 cup water; 2 teaspoons vanilla extract; 3 cups all-purpose flour; 2 cups sugar; 1 tablespoon cornstarch; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon pumpkin pie spice; 1/2 teaspoon salt; 2 cups heavy whipping cream; 1/2 cup confectioners' sugar; Ground cinnamon

Servings: persons

1 sheet refrigerated pie crust
1 can (15 ounces) solid-pack pumpkin
4 large eggs, room temperature
1/2 cup canola oil
1/2 cup water
2 teaspoons vanilla extract
3 cups all-purpose flour
2 cups sugar
1 tablespoon cornstarch
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
2 cups heavy whipping cream
1/2 cup confectioners' sugar
Ground cinnamon

1
Preheat oven to 350u00b0. Line 24 muffin cups with foil liners.
2
On a work surface, unroll crust. Cut 24 circles with a floured 2-1/4-in. round cookie cutter, rerolling scraps as necessary. Press one crust circle into each liner. Bake until lightly browned, 10-12 minutes. Cool on wire racks.
3
In a large bowl, beat pumpkin, eggs, oil, water and vanilla until well blended. In another bowl, whisk flour, sugar, cornstarch, baking powder, baking soda, pie spice and salt; gradually beat into pumpkin mixture. Pour 1/4 cup batter into each prepared cup.
4
Bake until a toothpick inserted in center comes out clean, 20-25 minutes, rotating pans halfway through baking. Cool in pans 10 minutes before removing to wire racks to cool completely.
5
For whipped cream, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. To serve, dollop over cupcakes; sprinkle with cinnamon.

1654

kcal

Calories

Fat

203

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 sheet refrigerated pie crust, 1 can (15 ounces) solid-pack pumpkin, 4 large eggs, room temperature, 1/2 cup canola oil, and more.

Yes, Pumpkin Pie Cupcakes With Whipped Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Pie Cupcakes With Whipped Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions