|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||25%|
|Saturated Fat 12g||61%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 1g||4%|
|Total Sugars 22g|
|Vitamin C 2mg||12%|
|*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.|
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.
For the Cupcakes:
1 (15-ounce) can pumpkin puree
1 (12-ounce) can evaporated milk
3/4 cup granulated sugar
1/2 cup baking mix (such as Bisquick)
2 tablespoons unsalted butter, melted and cooled
2 1/2 teaspoons pumpkin pie spice
2 teaspoons pure vanilla extract
For the Whipped Cream:
2 cups heavy whipping cream
1/3 cup confectioners' sugar
1 teaspoon pure vanilla extract
For the Garnish:
Crushed graham crackers, for garnish
Gather the ingredients. Preheat oven to 350 F. Line a 12-cup muffin tin with paper or silicone liners.
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.
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.
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.
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.
Spoon the whipped cream into a piping bag fitted with a star tip. Pipe the whipped cream on top of each cupcake.
Sprinkle crushed graham cracker crumbs over each cupcake. Serve immediately and store leftover cupcakes in an airtight container the refrigerator.