Ingredients

The following ingredients have 12 Servings
  • 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
  • 1/2 cup granulated sugar
  • 1/4 cup lightly packed brown sugar
  • 2 large eggs
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • 1/2 cup heavy whipping cream
  • 1/4 cup milk (1% or above)
  • 2/3 cup all-purpose flour
  • 2 teaspoons pumpkin pie spice (see note for substitution)
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 1/2 cups heavy whipping cream
  • 2-3 tablespoons powdered sugar
  • 1 tablespoon sour cream
  • 1/4 teaspoon vanilla extract
  • Sprinkle of freshly grated nutmeg

Instruction

  • 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.