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Individual Crustless Pumpkin Pie Cupcakes

Yield: 12 cupcakes
Prep Time: 1 hour 20 minutes
Cook Time: 20 minutes
Total Time: 1 hour 40 minutes

Ingredients

Cupcake Batter:

  • 1 (15-ounce) can (425 g) pumpkin puree, not pumpkin pie filling
  • ½ cup (106 g) granulated sugar
  • ¼ cup (53 g) lightly packed brown sugar
  • 2 large eggs
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • ½ cup heavy whipping cream
  • ¼ cup milk, 1% or above
  • ⅔ cup (95 g) all-purpose flour
  • 2 teaspoons pumpkin pie spice (see note for substitution)
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder

Sweetened Whipped Cream:

  • 1 ½ cups heavy whipping cream
  • 2-3 tablespoons powdered sugar
  • 1 tablespoon sour cream
  • ¼ teaspoon vanilla extract

Optional Garnish:

  • Sprinkle of freshly grated nutmeg

Instructions 

  • Preheat the oven to 350 degrees F. Line a standard 12-cup muffin tin with paper liners and lightly grease the bottom and sides of the liners with nonstick cooking spray. Set aside.
  • In a large bowl, whisk together the pumpkin, granulated sugar, brown sugar, eggs and egg yolk, vanilla, cream, and milk until smooth.
  • In a separate bowl, whisk together the flour, pumpkin pie spice, salt, baking soda and baking powder.
  • Add the dry ingredients to the pumpkin mixture and whisk to blend until well-combined (don't overmix too vigorously with an electric mixer or the cupcakes will crack on top).
  • Fill the muffin liners evenly with the batter - the muffin cups will be fairly full. Bake for 20 minutes.
  • Let the cupcakes cool in the pan for about 20-30 minutes. They will fall a bit as they cool so don't panic.
  • Refrigerate the cupcakes for at least an hour before serving. For the sweetened whipped cream, combine all the ingredients in a blender (or in the bowl of an electric stand mixer or in a bowl using a handheld electric mixer) and whip until thick and creamy.
  • Dollop a bit of the whipped cream in the center of each cupcake. Dust with a light sprinkle of freshly grated nutmeg (optional). Serve chilled.

Notes

Pumpkin Pie Spice: if you don't have pumpkin pie spice on hand, sub the following (1 1/4 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger).
Dairy Options: also, you can substitute 3/4 half-and-half for the whipping cream + milk (I haven't tried subbing in evaporated milk but you could try). I've also subbed in eggnog for the 1/4 cup milk and it gives a subtle, yummy flavor.