1 (15-ounce)can(425g)pumpkin puree, not pumpkin pie filling
½cup(106g)granulated sugar
¼cup(53g)lightly packed brown sugar
2large eggs
1large egg yolk
1teaspoonpure vanilla extract
½cupheavy whipping cream
¼cupmilk, 1% or above
⅔cup(95g)all-purpose flour
2teaspoonspumpkin pie spice (see note for substitution)
¼teaspoonsalt
¼teaspoonbaking soda
¼teaspoonbaking powder
Sweetened Whipped Cream:
1 ½cupsheavy whipping cream
2-3tablespoonspowdered sugar
1tablespoonsour cream
¼teaspoonvanilla extract
Optional Garnish:
Sprinkle of freshly grated nutmeg
Instructions
Preheat the oven to 350 degrees F. Line a standard 12-cup muffin tin with paper liners and lightly grease the bottom and sides of the liners with nonstick cooking spray. Set aside.
In a large bowl, whisk together the pumpkin, granulated sugar, brown sugar, eggs and egg yolk, vanilla, cream, and milk until smooth.
In a separate bowl, whisk together the flour, pumpkin pie spice, salt, baking soda and baking powder.
Add the dry ingredients to the pumpkin mixture and whisk to blend until well-combined (don't overmix too vigorously with an electric mixer or the cupcakes will crack on top).
Fill the muffin liners evenly with the batter - the muffin cups will be fairly full. Bake for 20 minutes.
Let the cupcakes cool in the pan for about 20-30 minutes. They will fall a bit as they cool so don't panic.
Refrigerate the cupcakes for at least an hour before serving. For the sweetened whipped cream, combine all the ingredients in a blender (or in the bowl of an electric stand mixer or in a bowl using a handheld electric mixer) and whip until thick and creamy.
Dollop a bit of the whipped cream in the center of each cupcake. Dust with a light sprinkle of freshly grated nutmeg (optional). Serve chilled.
Notes
Pumpkin Pie Spice: if you don't have pumpkin pie spice on hand, sub the following (1 1/4 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger). Dairy Options: also, you can substitute 3/4 half-and-half for the whipping cream + milk (I haven't tried subbing in evaporated milk but you could try). I've also subbed in eggnog for the 1/4 cup milk and it gives a subtle, yummy flavor.