Oh my goodness, friends! If you’re anything like me, the moment September rolls around, there’s an undeniable urge to infuse everything with that warming, delightful flavor of pumpkin spice. That’s why I’m super excited to share my cherished recipe for Pumpkin Pie Cupcakes! As the temperatures drop and autumn leaves start to flutter down, I can’t think of anything better than these moist, fluffy cupcakes with a hint of pumpkin goodness, crowned with a luscious whipped cream topping.
This recipe brings back some of my fondest memories of fall family gatherings. I remember the delicious aroma wafting through the house as we waited impatiently for them to bake. They were always a hit with everyone, and it makes my heart smile to see those happy faces after the first bite! So, let’s dive into what makes these Pumpkin Pie Cupcakes so special, shall we?
What’s in Pumpkin Pie Cupcakes?
Let’s break down the magic ingredients that make these cupcakes a must-try.
Canned Pumpkin Puree: Please don’t skimp on this one! It’s rich in vitamins and gives our cupcakes that delightful pumpkin flavor while keeping them moist.
Granulated Sugar & Brown Sugar: A delightful combo – the granulated sugar adds sweetness, while the brown sugar brings depth and a lovely molasses flavor.
Vegetable Oil: This creates a tender crumb. Feel free to use canola or sunflower oil; both work just as wonderfully!
Eggs: Large and in charge! They not only bind our ingredients but also add to that fluffy texture we crave.
Vanilla Extract: Just a touch of this magic potion brings warmth and rounds out the flavors like nothing else.
All-Purpose Flour: The backbone of our cupcake, ensuring they hold together beautifully.
Baking Powder & Baking Soda: Our leavening heroes! They give the cupcakes that delightful rise, so don’t forget them!
Pumpkin Pie Spice: The quintessential autumn spice blend! You can buy it or make your own with cinnamon, nutmeg, and ginger.
Salt: Just a pinch to balance the sweetness!
Heavy Cream: For the most dreamy whipped topping you can imagine. It’s the cherry on top… or should I say, the cream on top?
Powdered Sugar & Vanilla Extract (for whipped topping): These two bring sweetness and flavor to our cream, making it the perfect complement to our pumpkin cupcakes.
Ground Cinnamon: A sprinkle of this on top adds a beautiful finish and extra flavor.
Is Pumpkin Pie Cupcakes Good for You?
Now, let’s chat about the health aspects of these delightful treats!
Pumpkin: This wonder veggie is full of vitamins A and C, fiber, and antioxidants. So yes, you’re getting a boost of nutrition and a taste of fall’s finest!
Heavy Cream: While it gives that luxurious feel to our cupcakes, remember, it’s also rich in calories and fat. A little goes a long way, and it makes these cupcakes feel downright indulgent.
The sugars and flour do come with their own considerations, and moderation is key. But hey, what’s life without a little sweetness now and again, right?
Ingredients
Here’s what you’ll need to whip up these delicious Pumpkin Pie Cupcakes, which will serve about 12 cupcakes:
– 1 cup canned pumpkin puree
– 1/2 cup granulated sugar
– 1/2 cup brown sugar, packed
– 1/2 cup vegetable oil
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1 teaspoon pumpkin pie spice
– 1/2 teaspoon salt
– 1/2 cup heavy cream (for whipped topping)
– 2 tablespoons powdered sugar (for whipped topping)
– 1/2 teaspoon vanilla extract (for whipped topping)
– Ground cinnamon (for garnish)
How to Make Pumpkin Pie Cupcakes?
Ready to embrace your inner baker? Here are the steps to make these delightful cupcakes:
1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until it’s all combined beautifully.
3. In another bowl, sift together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined and smooth. You don’t want to overmix!
5. Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full (trust me, they’ll rise nicely!).
6. Bake in the preheated oven for 18-22 minutes or until a toothpick inserted in the center comes out clean.
7. Once baked, remove from the oven and allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
8. For that fluffy whipped topping, in a medium bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form. It’s so dreamy!
9. Once the cupcakes have cooled completely, pipe or dollop the whipped cream on top of each cupcake. Don’t be shy!
10. Finish by sprinkling a pinch of ground cinnamon on top of the whipped cream for garnish. Ta-da!
Incredible Serving Suggestions & Tips
Let’s talk about making it even more fabulous! You might consider adding a sprinkle of crushed pecans or walnuts on top for a delightful crunch. These cupcakes are perfect for fall gatherings or Halloween parties. They keep well too; just store any leftovers in an airtight container in the refrigerator for up to 3 days. You can enjoy them chilled or at room temperature – they’re that versatile!
I can’t wait for you to try these Pumpkin Pie Cupcakes! They’re like a warm hug in dessert form. Do let me know how they turn out and if you added any of your own twists! Happy baking, and may your autumn be filled with warmth and pumpkin spice!
