My oldest little recently requested pumpkin pie cupcakes and being as I've never heard of such a thing, we decided to look for a recipe. I found several for pumpkin cupcakes, which I had a feeling would be too cakey for her as she was wanting more of the pie flavor without actually being pie. I found a recipe that looked like a good place to start and with a few tweaks, we came reasonably close. We added the surprise of a gingersnap cookie as a base to the cupcake for a bit of extra spice. They had the right flavor, were slightly creamy and dense, and with whipped cream and a sprinkle of extra cinnamon, they were a pretty good rainy day dessert. Our Spring has certainly been Fall-like with its cool temps and frequent rain, so these fit right in, despite the normal Autumn association that pumpkin has. Recipe below image.

Pumpkin pie cupcakes

1-1/3 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon cloves
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1 29-oz can pumpkin puree (not pumpkin pie mix)
1 cup sugar
1/2 cup brown sugar
4 large eggs
2 teaspoons vanilla extract
1 cup sweetened condensed milk
1/2 cup milk
Small, round gingersnap cookies that will fit in the cupcake liners.

Preheat the oven to 350F. Makes about 24-30 cupcakes. Line muffin tins with paper liners and place one gingersnap in the bottom of each liner.

  1. In a medium bowl, whisk together flour, baking powder, baking soda, salt and all spices.
  2. In a large bowl, whisk together pumpkin puree, sugar, brown sugar, eggs, vanilla, sweetened condensed milk and milk until well combined.
  3. Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth.
  4. Fill each muffin cup to just below top of liner. These cupcakes sink when cooling because of the creamy consistency so will end up being fairly flat on top.
  5. Bake for 20-22 minutes. Cool cupcakes in pan then transfer to refrigerator once they're at room temperature.
  6. Serve chilled and topped with lightly sweetened whipped cream and a sprinkle of cinnamon.

 

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