Pumpkin Pie Cupcakes Recipes

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.

Steps:

• Preheat the convection oven to 350 degrees F. Line a cupcake or muffin pan with regular-size cupcake liners.
• In a mixing bowl of a stand mixer fitted with a paddle attachment, mix the sugar and eggs until pale yellow. Add the melted butter, orange juice and vanilla. Then add the pumpkin puree. Add the cinnamon, nutmeg and ginger to the mixing bowl, and combine thoroughly.
• In a separate bowl, combine the flour, baking powder, baking soda and salt. Add the dry ingredients and the sour cream to the egg mixture, alternating between the dry ingredients and the sour cream. Fill the prepared cupcake liners three-quarters of the way full with the batter. Bake until a toothpick inserted in the center comes out clean, 14 to 16 minutes.
• To assemble: Top the pumpkin cupcake with a dollop on top of the Vanilla Chantilly. Roll the sides of the cupcake in the Crumble to coat.
• In a mixing bowl fitted with a whisk attachment, whip 3 cups of the heavy cream until it starts to get thick. Add the powdered sugar a little at a time while it is whipping, being careful not to over mix the cream. Then add the vanilla. At this point the whipped cream should be at a soft peak. Bloom the gelatin with the remaining 6 tablespoons heavy cream When the gelatin is completely bloomed, put in the microwave at 10 second increments until melted. Then add the warm liquid to the whipped cream. Put the vanilla chantilly in a piping bag fitted with a round tip.
• Preheat the oven to 350 degrees F. In the bowl of a standing mixer fitted with a paddle, combine the flour, sugar, butter, baking powder, cinnamon and salt. Mix just enough to combine. Spread the crumble on a sheet tray in a thin layer and bake until golden brown. (The crumble can also be used as topping for muffins and quick breads.)

Steps:

• CUPCAKES.
• Heat oven to 350°.
• Mix flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt until combined. Set aside.
• Mash granulated sugar and butter in another bowl until combined. Stir in egg white, then pumpkin, milk and 1/2 tsp vanilla. Add dry ingredients; stir until just combined.
• Pour batter into lined mini muffin cups to three quarters full.
• Bake until cupcakes spring back to the touch, 10 to 15 minutes.
• ICING.
• Beat cream cheese, margarine and confectioners' sugar in a bowl with a hand mixer until smooth.
• Add yogurt and remaining 1/2 tsp vanilla; beat until combined.
• When cupcakes cool, frost and garnish with zest, if desired.

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.

Steps:

• Preheat oven to 350°. Line 24 muffin cups with foil liners. , On a work surface, unroll crust. Cut 24 circles with a floured 2-1/4-in. round cookie cutter, rerolling scraps as necessary. Press 1 crust circle into each liner. Bake until lightly browned, 10-12 minutes. Cool in pans on wire racks., In a large bowl, beat pumpkin, eggs, oil, water and vanilla until well blended. In another bowl, whisk flour, sugar, cornstarch, baking powder, baking soda, pie spice and salt; gradually beat into pumpkin mixture. Pour 1/4 cup batter into each prepared cup., Bake until a toothpick inserted in center comes out clean, 20-25 minutes, rotating pans halfway through baking. Cool in pans 10 minutes before removing to wire racks to cool completely., For whipped cream, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. To serve, dollop over cupcakes; sprinkle with cinnamon.

Steps:

• Combine gingersnap crumbs and butter; press onto bottoms of 24 paper-lined muffin cups.
• Prepare cake batter and bake as directed on package for 24 cupcakes. Cool 30 min. (Cupcakes need to still be warm to fill.)
• Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Spoon into resealable plastic bag; seal bag. Cut small piece off one bottom corner of bag. Insert tip of bag into center of each cupcake to pipe about 1 Tbsp. pudding mixture into cupcake.
• Frost with remaining pudding mixture.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 8 muffin cups with paper liners.
• Mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt together in a bowl. Mash white sugar and butter together in a separate bowl until combined; stir in pumpkin puree, egg white, milk, and 1/2 teaspoon vanilla extract. Mix flour mixture into pumpkin mixture until batter is combined. Fill muffin cups 3/4-full with batter.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 10 to 15 minutes. Cool to room temperature.
• Beat cream cheese, margarine, and confectioners' sugar together in a bowl until smooth. Add yogurt and remaining 1/2 teaspoon vanilla extract and beat until frosting is well combined. Frost cupcakes.

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.