Pumpkin Pie Cupcakes that taste just like pumpkin pie! The pumpkin cupcake is deliciously moist with hints of cinnamon, allspice, ginger, and vanilla. It’s topped with homemade whipped cream and pie crust cutouts.
Serve these instead of pumpkin pie this Thanksgiving and your guests are sure to be impressed!
This is a sponsored post written by me on behalf of Frontier Co-op.
These pumpkin pie cupcakes are exactly what your Thanksgiving table needs! Replace the traditional pie with them and you won’t even miss it.
Growing up, Thanksgiving dessert was all about the pie. Pumpkin pie. There were usually two or three of them on the dessert table. Sometimes we’d even have pumpkin cheesecake.
The pumpkin filling is aromatic with warm, cozy spices. It sits on a buttery, flaky crust. And it’s usually topped with sweetened whipped cream. This is everything we love about pumpkin pie!
Ingredients
Instructions
for full recipes please see : www.bakedbyanintrovert.com
Serve these instead of pumpkin pie this Thanksgiving and your guests are sure to be impressed!
This is a sponsored post written by me on behalf of Frontier Co-op.
These pumpkin pie cupcakes are exactly what your Thanksgiving table needs! Replace the traditional pie with them and you won’t even miss it.
Growing up, Thanksgiving dessert was all about the pie. Pumpkin pie. There were usually two or three of them on the dessert table. Sometimes we’d even have pumpkin cheesecake.
The pumpkin filling is aromatic with warm, cozy spices. It sits on a buttery, flaky crust. And it’s usually topped with sweetened whipped cream. This is everything we love about pumpkin pie!
Ingredients
- For the cupcakes
- 1/2 cup unsalted butter softened
- 3/4 cup light brown sugar packed
- 1 cup pumpkin puree
- 2 large eggs
- 1 teaspoon One Frontier Co-op Vanilla
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon One Frontier Co-op Organic Vietnamese Cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon One Frontier Co-op Jamaican Allspice
- 1/4 teaspoon ground ginger
- 1/2 cup milk
- For the topping
- 1/2 recipe homemade pie crust (you can also use store-bought)
- 2 tablespoons milk
- 2 tabelspoon coarse sugar
- For the frosting
- 1 recipe stabilized whipped cream
Instructions
- Heat the oven to 350°F. Line a 12-cup muffin tin with cupcake liners and set aside.
- In a large mixing bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy. Beat in the pumpkin puree until well combined. Add the eggs, one at a time, mixing well after each addition. Beat in the vanilla.
- In a separate mixing bowl, combine the flour, baking soda, baking powder, cinnamon, salt, allspice, and ginger. Whisk to combine. Add half the flour to the pumpkin mixture and mix just until barely incorporated. Add the milk and mix until incorporated. Add the remaining flour and mix just until moistened.
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for full recipes please see : www.bakedbyanintrovert.com
