Cupcakes- 15 oz can pumpkin puree
- ¾ cup sugar
- 2 eggs
- 2 teaspoons vanilla extract
- ¾ cup Half and half (Or you can try evaporated milk used half/half)
- ⅔ cup flour
- ½ teaspoon or 1 teaspoon cinnamon (depending on your preference-can also add 2 tsp pumpkin pie spice but we do not like that)
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
Cream Cheese Whipped Cream
- 8 ounces cream cheese
- 1 teaspoon vanilla
- ½ cup sour cream
- 2 Tablespoons powdered sugar
- 2-4 Tablespoons heavy cream
Instructions
- Preheat oven to 350 degrees.
- Grease 12 cup muffin tin.
- Mix the pumpkin and sugar in mixer with whisk.
- Add eggs, vanilla and half & half.
- Add all dry ingredients.
- Fill each muffin cup with ⅓ cup of the mixture.
- Bake for twenty minutes.
- Cool 20 mins then pop in fridge until cold.
- Remove and top with cream
Cream Cheese Whipped Cream
- Electric mix cream cheese and vanilla smooth.
- Whisk in sour cream.
- Add sugar.
- Add cream slowly until desired consistency.
- Pop in fridge to firm it up if you’d like to pipe it.