MEL'S KITCHEN CAFE

CRUSTLESS PUMPKIN PIE CUPCAKES

These adorable, delicious, little crustless pumpkin pie cupcakes are exactly what pumpkin pie should taste like.

Prep Time: 1 HR 40 MINS

Pumpkin puree, granulated sugar, brown sugar, eggs, yolks, vanilla extract, whipping cream, milk, all-purpose flour, pumpkin pie spice, salt, baking soda, baking powder, heavy whipping cream, powdered sugar, sour cream, vanilla extract, freshly grated nutmeg

YIELD: 12 cupcakes

Ingredients

White Scribbled Underline

01

In a large bowl, whisk together the pumpkin, granulated sugar, brown sugar, eggs and egg yolk, vanilla, cream, and milk until smooth.

02

Add the dry ingredients to the pumpkin mixture and whisk to blend until well-combined

03

Fill the muffin liners evenly with the batter - the muffin cups will be fairly full. Bake for 20 minutes

04

Dollop a bit of the whipped cream in the center of each cupcake. Dust with a light sprinkle of freshly grated nutmeg.