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Pumpkin Pie Cupcakes
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Pumpkin Pie Cupcakes

Servings 26 Cupcakes

Ingredients

Pie Ingredients

  • 1 9" Prepared Pie Cust
  • 15 oz Pumpkin Puree
  • 14 oz Condensed Milk
  • 2 Eggs
  • 1 Tsp Cinnamon
  • 1/2 Tsp Allspice
  • 1/4 Tsp Nutmeg
  • 1/4 Tsp Ginger
  • 1/4 Tsp Salt
  • Extra sugar and cinnamon as desired for Garnish

Cupcake Ingredients

  • 1/3 Cup Butter softened
  • 1 Cup Granulated Sugar
  • 2 Eggs
  • 1 1/2 Cup All Purpose Flour
  • 2 Tsp Baking Powder
  • Pinch Salt
  • Pinch Cinnamon
  • 1 Cup Milk
  • 1 Tsp Vanilla Extract

Frosting Ingredients

  • 1/2 Cup White Chocolate Chips
  • 1 1/2 Tsp Cinnamon
  • 1-2 Tbsp Heavy Whipping Cream
  • 1 Cup Unsalted Butter room temperature
  • 2 Cups Confectioners Sugar

Instructions

Pie Preparation

  • Preheat oven to 425°.
  • Grease small cupcake tins or use silicone cupcake liners.
  • Roll out pie crust on lightly floured surface to 1/8 “ thick.
  • Cut out 26 2” circles and press into prepared cupcake cups.
  • Ball up remaining dough and set aside.
  • In a bowl, mix all filling ingredients on low until well combined.
  • Top pie dough in tin with 2 TBS of filling.
  • Bake 7 minutes.
  • Reduce heat to 350° and bake 7-10 minutes longer, until done.
  • Let pies set in pan for 5 minutes.
  • Remove from pan and liners to rack to cool.
  • Refrigerate pies while preparing cupcakes.

*Optional for Garnish*

  • Using dough scraps that were set aside, shape into discs, leaves, pumpkins or smaller balls.
  • Sprinkle dough scraps with cinnamon and sugar.
  • Bake dough scraps at 350° 4-6 minutes, until golden brown.

Cupcake Preparation

  • Grease cupcake pan or use liners.
  • Cream butter and sugar until well combined.
  • Beat in one egg at a time.
  • In separate bowl, stir together flour, baking powder, salt and cinnamon.
  • Slowly alternate adding the flour mixture and milk to the creamed batter. Beginning and ending with milk.
  • Stir in vanilla extract.
  • Spoon 1- 1 ½ TBS of batter into each cupcake cup.
  • Remove mini pumpkin pies from fridge and gently place one on top of the batter in each cup.
  • Spoon additional batter over the pumpkin pies, to about ⅔ full.
  • Gently, tap pan on the counter to further move batter around the mini pumpkin pies.
  • Bake 25 minutes at 350°.
  • Cool in pan for 10 minutes.
  • Move to wire rack to cool fully.

Frosting Preparation

  • In a microwavable bowl, stir cinnamon into white chocolate chips.
  • Microwave as directed on packaging to melt chips.
  • Once bowl is cooled, place in fridge to chill.
  • Using the whisk attachment on a standing mixer, whip the butter until white and fluffy. 8-10 minutes, increasing speed from low to medium-high.
  • One ladle at a time, add confectioners sugar while mixing on low. Mix for 10-20 seconds between each addition.
  • Remove cinnamon-white chocolate from fridge and stir well.
  • Drizzle cinnamon-white chocolate into the frosting.
  • Beat frosting on low to incorporate.
  • Whip in cream on low, 2-3 minutes.
  • Increase speed to medium and whip for 5 minutes.
  • Frost and Garnish cupcakes with baked dough scraps if desired.

Notes

I use a normal cupcake tin for both the mini pumpkin pies and the cupcakes, however, one of my tins has a slightly smaller circumference to each cup. This I use for the mini pumpkin pies. You may try mini muffin or cupcake tins, but I cannot speak to the quantity of minis you will get out of the batter. If your tins are identical, you may also cut just a bit off the sides of the pumpkin pies to fit within the cupcake.
When baking dough scraps, watch closely. Bake times will vary depending on the shape, size and thickness you went with.  Watch even closer if you paint with food coloring as this cooks the scraps even faster.
Pumpkin Pies may be kept in airtight container in the fridge for up to 24 hours.
When combining dry ingredients of cupcake recipe, I like to stir with a whisk to allow for more movement.
Be sure to place the mini pumpkin pies in the center of each cup when adding to the cupcake batter, to allow the batter to go around the sides.
When making the frosting, DO NOT put the hot bowl of chocolate in the fridge, allow it to cool before chilling. If the bowl is too hot, there is a possibility of breaking the glass.