Description
Pumpkin Pie Cupcakes with Whipped Cream Topping are the perfect autumn treat, marrying the classic flavors of pumpkin pie with a fluffy cupcake. Each bite offers a delightful blend of warm spices and creamy whipped cream, making them ideal for Thanksgiving gatherings or cozy nights at home. Easy to make and visually appealing, these cupcakes promise to be the star of any dessert table.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup canned pumpkin puree
- 3/4 cup granulated sugar
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup heavy cream
Instructions
- Preheat the oven to 350?F (175?C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, cinnamon, and nutmeg.
- In another bowl, beat pumpkin puree, sugar, eggs, and vanilla until smooth.
- Gradually add dry ingredients to wet mixture; stir until just combined.
- Fill cupcake liners two-thirds full and bake for 20-25 minutes or until a toothpick comes out clean.
- While cooling, whip heavy cream until soft peaks form. Top each cupcake generously with whipped cream before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 210
- Sugar: 12g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg