Pumpkin Pie Cupcakes with Pie Crust Cut-Outs

Home » Cupcakes » Pumpkin Pie Cupcakes with Pie Crust Cut-Outs filed under: Cupcakes on October 24, 2017Easy and delicious these Pumpkin Pie Cupcakes take the traditional favorite dessert and turn them into an easy handheld treat for everyone to love! Spice it up a notch by using my Homemade Pumpkin Pie Spice in the recipe! Easy and delicious these Pumpkin Pie Cupcakes take the traditional favorite dessert and turn them into an easy handheld treat for everyone to love! Course: Dessert Cuisine: American Keyword: Pumpkin Pie Cupcakes Servings: 12 servings Author: Amanda RettkePie Crust Cutouts 1 store bought pie crust 2 tsp. milk sanding sugarFrosting 4 oz cream cheese softened 3/4 c powdered sugar 2 c heavy creamPreheat oven to 350.Line a 12-cup muffin tin with cupcake liners and set aside.Whisk the flour, pumpkin pie spice, baking powder and salt together in a large bowl.In another bowl whisk the pumpkin, sugar, butter, eggs, milk and vanilla together.Pour the pumpkin mixture into the flour mixture, and whisk until incorporated.Fill cupcake liners about 3/4 full with batter.Bake for about 25 minutes or until toothpick comes out clean.Let cupcakes cool in the pan for a few minutes before removing to a rack to cool completely.To make the pie crust cutouts unroll your dough and using leaf cookie cutters cut out 12 shapes and place on a parchment paper lined baking sheet.Brush with milk and sprinkle with sugar.Bake for about 10-15 minutes or until golden, let cool.Meanwhile to make your frosting in bowl mix together your cream cheese and powdered sugar until smooth.Add in 1 cup of your heavy cream and beat until soft peaks form and them add remainder of the cream and continue beating until stiff peaks form. Refrigerate until ready to use.Place frosting in piping bag fitted with your favorite tip and pipe swirls on top of your cooled cupcakes.Garnish with leaf cutouts and serve.  Fall is in full bloom and Thanksgiving is right around the corner!! There is nothing more I love than pumpkin desserts but I love to switch it up from the traditional from time to time. These Pumpkin Pie Cupcakes are the perfect things to give the classic flavor just a little twist.These cupcakes are seriously so easy to whip up that the light cream cheese whipped cream on top makes all the difference. A fun and delicious turn from traditional buttercream it really plays well into the pumpkin pie theme of these cupcakes and trust me, you’ll love the difference that it makes when you take your first bite! Topped with fun fall leaf pie crust cut-outs that really make the cupcakes fun, desirable, and pretty! Because we all love pretty desserts right?So when you’re thinking this Fall for a tasty treat to whip up quick then these Pumpkin Pie Cupcakes are just what the doctor ordered! The whole family will love them, even the non-pumpkin pie loving fans out there can’t keep their hands off!Photography by Tornadough AlliHere is a video of this recipe:Want MORE pumpkin? Check these out!Pumpkin Pie CakePumpkin Cheesecake {Video}Simple Pumpkin PieDid You Make This Recipe?Use the tag #YouAreBaker when posting a photo of your recipe, and make sure to follow @IAmBaker on Instagram! meet Amanda RettkeAmanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

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