Pumpkin Pie Cupcakes Food

IMPOSSIBLE PUMPKIN PIE CUPCAKES

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.

PUMPKIN CUPCAKES

Steps:

• For the pumpkin cupcakes: Preheat the oven to 350 degrees F. Line one 12-cup muffin pan with paper cupcake liners.
• In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, baking powder, baking soda and 1/4 teaspoon salt. Set aside.
• In a large bowl, add the butter and the sugar. Beat with a hand-held mixer until light and fluffy, 3 to 4 minutes. Add the pumpkin puree and the vanilla extract. Slowly beat in the eggs, one at a time. Incorporate the dry mixture into the wet mixtures together until thoroughly combined.
• Using an ice cream scoop, fill each cupcake liner 3/4 of the way full. Bake until the tops turn golden brown and a toothpick inserted in the center of the cupcake comes out clean, about 20 minutes. Remove the cupcakes from the oven to a wire rack and cool completely before frosting.
• For the cream cheese frosting: Add the cream cheese, butter, maple syrup, and salt to a large bowl and beat until creamy. Gradually add the powdered sugar until thoroughly combined.
• Top the cupcakes with the frosting and chopped pecans.

PUMPKIN PIE CUPCAKES

Steps:

• For the cupcakes: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin tin with paper liners, and coat the liners and the top of the tin with cooking spray.
• Whisk the flour, pumpkin pie spice, baking powder and salt together in a large bowl. Whisk the pumpkin puree, granulated sugar, butter, eggs, milk and vanilla together in a medium bowl. Pour the pumpkin mixture into the flour mixture, and gently fold until just incorporated (it's OK if there are some lumps).
• Bake until the tops spring back when pressed, 24 to 28 minutes, rotating the tin halfway through. Let the muffins cool in the pan for a few minutes, then transfer to a rack to cool completely. (The cupcakes can be made up to 2 days before and refrigerated in an airtight container.)
• For the pie crust cutouts: While the muffins are cooling, cut out 12 shapes from the pie crust, and arrange them on a parchment-lined baking sheet. Brush each with milk, and sprinkle generously with granulated sugar. Bake until deep golden brown, 10 to 15 minutes, rotating the baking sheet halfway through. Let cool completely.
• For the filling/topping: Beat the cream cheese and confectioners' sugar together in a medium bowl until smooth. Add 1 cup of the cream, and beat until soft peaks form. Add the remaining 1 cup cream, and beat until stiff peaks form. Transfer the mixture to the prepared pastry bag.
• To fill and top the cupcakes: Use a teaspoon or a melon baller to take a small scoop out of the top center of each cupcake (save these cupcake pieces). Squeeze some of the filling/topping into each hole, and top with one of the cupcake pieces. Pipe a swirl of the filling/topping on top of each cupcake. (The cupcakes can be refrigerated for up to 2 hours at this point if you prefer them chilled.) Gently push a pie crust cutout into the frosting of each cupcake, and serve.

PUMPKIN PIE CUPCAKES

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.

PUMPKIN PIE CUPCAKES

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.

IMPOSSIBLE PUMPKIN PIE CUPCAKES RECIPE - (4.2/5)

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.

PUMPKIN CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 22 muffin cups with paper liners.
• Combine flour, pumpkin pie spice, baking powder, and baking soda in a medium bowl. Combine milk, maple syrup, and vanilla in another medium bowl; stir gently to combine.
• Combine butter, white sugar, and brown sugar in a large bowl; beat with an electric mixer until smooth. Mix in eggs, one at a time, until well blended, scraping down the bowl as necessary. Add flour mixture in 3 batches, alternating with milk mixture, beating batter briefly after each addition. Add pumpkin; mix until smooth and well combined. Divide batter evenly between the prepared muffin cups.
• Bake in the preheated oven until a cake tester inserted into the center comes out clean, 17 to 20 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.
• Meanwhile, combine butter, half-and-half, and vanilla extract for the frosting in a large bowl; beat with an electric mixer until creamy. Add confectioners' sugar, 1 cup at a time, and mix on the lowest setting until frosting reaches a good spreading consistency. Mix in cinnamon and spread on cooled cupcakes.

PUMPKIN CUPCAKES

Steps:

• In large bowl, sift and whisk flour,sugar, pumpkin pie spice, baking powder, baking soda and salt. Set a side.
• In separate bowl, whisk eggs, blend in pumpkin, buttermilk and oil.
• Pour over dry ingredients stir until just moistened.
• Spoon into large paper-lined muffins cups or spray with Pam. Filling to top.
• Bake at 375 oven 18-22 minutes or until cake tester inserted in centre comes out clean.
• Let cool on rack.
• Icing:.
• In bowl, beat cream cheese, butter and vanilla, beat in sugar until smooth. Spread on cupcakes. Decorate with sprinkles or a butterscotch chip on top.
• Varitation to this is to add a handful of butterscotch baking chips into the mix just before baking.