Pumpkin Pie Cupcakes Recipes

PUMPKIN PIE CUPCAKES

Steps:

• In a large bowl, beat the pumpkin, sugars, applesauce, oil, eggs and egg whites until well blended. Combine the flour, baking powder, cinnamon, baking soda, salt, nutmeg and cloves; gradually beat into pumpkin mixture until blended., Fill 20 foil-lined muffin cups two-thirds full. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, beat butter and shortening until fluffy. Add the confectioners' sugar, cinnamon and cloves; beat until smooth. Spread over cupcakes; sprinkle with walnuts.

PUMPKIN PIE CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease or line muffin cups with paper liners.
• Mix yellow cake mix, pumpkin pie mix, eggs, and 2 teaspoons pumpkin pie spice together in a bowl until batter is well mixed. Fill muffin cups, about 1/4 cup per cupcake, with batter.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 18 minutes. Cool cupcakes in tin for 5 minutes before transferring to a wire rack to cool completely.
• Beat cream cheese, confectioners' sugar, and 1 teaspoon pumpkin pie spice together in a bowl using an electric mixer until frosting is fluffy; spoon onto each cupcake.

IMPOSSIBLE PUMPKIN PIE CUPCAKES RECIPE - (4.2/5)

Steps:

• Preheat oven to 350°F. Line a 12-cup muffin tin with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray. Either of these three methods will make it easy to take the cupcake out after it's cooked. Paper liners make it difficult to remove the cupcakes. Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. Fill each muffin cup with 1/3 cup of the mixture. Bake for twenty minutes and let cool for twenty minutes. Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with whipped cream and sprinkle more pumpkin pie spice on top and serve.

IMPOSSIBLE PUMPKIN PIE CUPCAKES

Steps:

• Preheat the oven to 350°F Line a 12-cup muffin tin with paper or silicone liners.
• In a medium bowl, whisk together all of the dry things.
• In a large bowl, whisk together the wet things. Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth.
• Fill each muffin cup with approximately 1/3 cup of batter.
• Bake for 20 minutes. Cool cupcakes in pan. They will sink as they cool.
• Chill cupcakes before serving. Top with lightly sweetened whipped cream. If desired, sprinkle a little spice over the white cream for a pretty contrast.

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Steps:

• Preheat oven to 350° F. Line two 12-count muffin tins with cupcake liners.
• Combine flour, spices, salt, baking powder and baking soda in a medium bowl. In a separate bowl, combine pumpkin with the sugars and eggs, then stir in the evaporated milk, followed by the flour mixture.
• Spoon mixture two thirds of the way up the side of each muffin tin.
• Bake cupcakes 20-25 minutes until set and a knife inserted in cupcake comes out clean. Cool cupcakes on a cooling rack to room temperature and then chill in the refrigerator. Top cupcakes with icing prior to serving.

IMPOSSIBLE PUMPKIN PIE CUPCAKES

Steps:

• Line a 12-cup muffin tin with paper or silicone liners.
• Preheat oven to 350 degrees.
• In a bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice.
• In a large bowl, whisk together pumpkin puree, sugar, eggs, vanilla and evaporated milk until well combined.
• Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth.
• Fill each muffin cup with approximately ⅓ cup of batter.
• Bake for 20 minutes and let cool for 20 minutes.
• Remove cupcakes from pan and chill in the fridge for 30 minutes.
• Top with whipped cream and sprinkle with more pumpkin pie spice or cinnamon on top and before serving.

IMPOSSIBLE PUMPKIN PIE CUPCAKES

Steps:

• Preheat oven to 350
• It is important to NOT use a hand held or stand mixer for this recipe.
• In a medium mixing bowl, whisk dry ingredients (notthe cornstarch)
• In another medium mixing bowl, whisk the wet ingredients (and the cornstarch)
• Whisk the dry ingredients into the wet ingredients. Whisking only until the ingredients are incorporated, do not over whisk the filing.
• You can line a cupcake pan with foil baking cup liners that have been sprayed with non stick spray, or use only Baker's Joy spray. If you use plain paper cupcake liners, you must also spray with non stick spray. The liners will stick if not sprayed.
• Pour filling into the prepared cupcake pan, filling each ⅔ full.
• Bake for 25 minutes
• Remove from the oven and let the cupcakes sit in the pan for 20 minutes.
• Remove each cupcake from the pan (even if no liner was used) and place in the refrigerator for 1 hour. (This extra hour is needed to ensure the cupcakes properly set)

PUMPKIN PIE CUPCAKES

Steps:

• For the cupcakes: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin tin with paper liners, and coat the liners and the top of the tin with cooking spray.
• Whisk the flour, pumpkin pie spice, baking powder and salt together in a large bowl. Whisk the pumpkin puree, granulated sugar, butter, eggs, milk and vanilla together in a medium bowl. Pour the pumpkin mixture into the flour mixture, and gently fold until just incorporated (it's OK if there are some lumps).
• Bake until the tops spring back when pressed, 24 to 28 minutes, rotating the tin halfway through. Let the muffins cool in the pan for a few minutes, then transfer to a rack to cool completely. (The cupcakes can be made up to 2 days before and refrigerated in an airtight container.)
• For the pie crust cutouts: While the muffins are cooling, cut out 12 shapes from the pie crust, and arrange them on a parchment-lined baking sheet. Brush each with milk, and sprinkle generously with granulated sugar. Bake until deep golden brown, 10 to 15 minutes, rotating the baking sheet halfway through. Let cool completely.
• For the filling/topping: Beat the cream cheese and confectioners' sugar together in a medium bowl until smooth. Add 1 cup of the cream, and beat until soft peaks form. Add the remaining 1 cup cream, and beat until stiff peaks form. Transfer the mixture to the prepared pastry bag.
• To fill and top the cupcakes: Use a teaspoon or a melon baller to take a small scoop out of the top center of each cupcake (save these cupcake pieces). Squeeze some of the filling/topping into each hole, and top with one of the cupcake pieces. Pipe a swirl of the filling/topping on top of each cupcake. (The cupcakes can be refrigerated for up to 2 hours at this point if you prefer them chilled.) Gently push a pie crust cutout into the frosting of each cupcake, and serve.