With the last few strains of “The Monster Mash” finally leaving the radio, it’s official. October, and all of the hectic hubbub of Halloween, is finally coming to a close. Although I am definitely a fan of October and of the excitement Halloween brings, with all of the crazy busyness at school with essays, tests, and projects, it’s nice to take a little break from all of that. And… it’s just in time. Now, Thanksgiving is coming up! Thanksgiving is every baker’s dream – everyone at the table wants a different type of baked good! From cornbread to dinner rolls, Thanksgiving is most definitely the time when a baker, like myself, can really flex his or her muscle and bring some serious A-game for one off-the-charts meal. Traditionally, Thanksgiving in my house has always involved baking an apple pie and a pumpkin pie. Now, don’t get me wrong – I positively adore both of those (who doesn’t?), but this year, I have decided to shake things up a little bit – why not? I present to you…
Thanksgiving Pumpkin Pie Cupcakes!
Instead of slaving in the kitchen when you could be watching football or spending time with your family, quick and easy cupcakes seemed like the perfect alternative to making a full-out pumpkin pie. Even using an easy crust recipe, with chilling time, the average pie crust can take up to an hour to make. Who has time for that on Thanksgiving? And I condemn the use of frozen pie crusts – homemade makes all the difference, trust me! Anyway, I developed this recipe through trial and error. I knew that making a pumpkin cupcake wouldn’t do the trick in creating that classic pumpkin pie filling texture. So, I decided to use some evaporated milk in the recipe to see how that affected the consistency… and it worked perfectly!
With the help of evaporated milk, the interior of these cupcakes appears underbaked, but is actually baked to pumpkin pie perfection! I promise, the texture of the inside of these cupcakes is magical. To really achieve the whole pumpkin pie flavor, instead of frosting the cupcakes with a buttercream frosting, I made some delicious, sweet whipped cream and piped a swirl on top of each cupcake. If you’re really in a pinch for time, you can use canned whipped cream, but making it homemade is impossibly easy and makes all the difference on the flavor end!
Because Thanksgiving isn’t for a little while, when I baked these, I made them for a bake sale to benefit my school’s community service club, Key Club. The bake sale required individually wrapped items, so I used a trick of mine for wrapping cupcakes… and now you know, too! If you buy some small, clear plastic cups at Stop & Shop (I use the brand Chinet), one cupcake fits perfectly inside, and you can wrap each cup in cellophane or saran wrap and tie it off with a bow. This is by far the best way to individually wrap cupcakes, and you don’t have to worry about trying to assemble a dozen or so boxes. Get ready to start bringing cupcakes everywhere!
So, this Thanksgiving, maybe try switching things up a little bit and making these pumpkin pie cupcakes – if you’re a pumpkin pie fan, you won’t be disappointed. Let me know how these turn out for you in the comments section below (click the little pink + on the right side), and happy November to you!
Thanksgiving Pumpkin Pie Cupcakes
Prep time: 15 minutes
Cook time: 24 minutes
Yield: 16 cupcakes
Pumpkin Pie Cupcake Ingredients
- 2/3 cup flour
- 2 tsp pumpkin spice
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 15 ounces pumpkin puree (one can)
- 3/4 cup sugar
- 2 eggs
- 1 tsp vanilla
- 2/3 cup evaporated milk
Whipped Cream Ingredients:
- 3/4 cup heavy whipping cream
- 1/3 cup powdered sugar
- Preheat the oven to 350*F and line a cupcake pan with cupcake liners.
- In a medium bowl, whisk together the flour, pumpkin spice, salt, baking powder and baking soda.
- In small bowl, combine the pumpkin puree with the sugar, eggs, vanilla and evaporated milk.
- Incorporate the dry ingredients into the wet mixture and combine until there are no streaks of white.
- Fill each cupcake liner using a 1/3 cup measuring cup and bake for 24 minutes.
- After 24 minutes, let the cupcakes cool in the pan for 20 minutes. After they’re cooled down, top each cupcake with a swirl of whipped cream (more details below).
- Chill a small bowl in the freezer for 15 minutes, along with the whisks of an electric mixer (either a handheld or a stand).
- Whisk the heavy whipping cream on a high speed of the mixer for about one minute, or until the cream begins to thicken.
- Add in the powdered sugar and whisk until it reaches a thick consistency of whipped cream and can hold a shape.
- Spoon the whipped cream into a piping bag fitted with a star tip and frost a swirl on top of each cupcake. Enjoy!