Prep: 5 mins
Cook: 20 mins
Chill: 30 mins
Total: 55 mins
Servings: 12 servings
Yield: 12 cupcakes
After a big holiday meal, you might only want a few bites of dessert for a sweet treat. These pumpkin pie cupcakes are the answer—it’s everything you love about a slice of the classic Thanksgiving dessert in the form of a portable cupcake.
The best part is, these cupcakes are very easy to make. All you have to do is place all of the cupcake ingredients in a blender and puree until smooth, then pour into the wells of a lined muffin tin and bake for 20 minutes. When you are ready to serve each cupcake is topped with a vanilla whipped cream—just like pie. Finally, for added flair you can garnish the top of each cupcake with a sprinkle of crushed graham cracker crumbs. That way you will still get to enjoy the flavor and texture of a classic graham cracker crust.
Ingredients
For the Cupcakes:
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1 (15-ounce) can pumpkin puree
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1 (12-ounce) can evaporated milk
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2 eggs
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3/4 cup granulated sugar
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1/2 cup baking mix (such as Bisquick)
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2 tablespoons unsalted butter, melted and cooled
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2 1/2 teaspoons pumpkin pie spice
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2 teaspoons pure vanilla extract
For the Whipped Cream:
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2 cups heavy whipping cream
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1/3 cup confectioners' sugar
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1 teaspoon pure vanilla extract
For the Garnish:
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Crushed graham crackers, for garnish
Steps to Make It
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Gather the ingredients. Preheat oven to 350 F. Line a 12-cup muffin tin with paper or silicone liners.
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For the cupcakes, place the pumpkin puree, evaporated milk, eggs, granulated sugar, baking mix, melted butter, pumpkin pie spice, and vanilla extract into a blender and process for 1 minute on high.
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Pour the mixture into the prepared muffin tin filling each well about 3/4 high. Bake for 20 minutes or until golden and a skewer inserted in the center comes out clean.
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Cool completely on a wire rack. Once cool, remove the cupcakes from pan and peel away the liners. Cover and chill in the refrigerator for at least 30 minutes or up to overnight.
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When ready to serve, prepare the vanilla whipped cream. In a chilled bowl and using chilled beaters, beat cream until it begins to thicken. Gradually add the powdered sugar and vanilla extract. Beat until firm peaks form.
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Spoon the whipped cream into a piping bag fitted with a star tip. Pipe the whipped cream on top of each cupcake.
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Sprinkle crushed graham cracker crumbs over each cupcake. Serve immediately and store leftover cupcakes in an airtight container the refrigerator.
| Nutrition Facts | |
|---|---|
| Servings: 12 | |
| Amount per serving | |
| Calories | 294 |
| % Daily Value* | |
| Total Fat 20g | 25% |
| Saturated Fat 12g | 61% |
| Cholesterol 90mg | 30% |
| Sodium 70mg | 3% |
| Total Carbohydrate 25g | 9% |
| Dietary Fiber 1g | 4% |
| Total Sugars 22g | |
| Protein 5g | |
| Vitamin C 2mg | 12% |
| Calcium 128mg | 10% |
| Iron 1mg | 5% |
| Potassium 227mg | 5% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
