No Crust Mini Pumpkin Pie Cupcakes Recipe

Fall is in the air, and what better way to celebrate the season than with a batch of delicious No Crust Mini Pumpkin Pie Cupcakes? These delightful treats combine the creamy, spiced flavors of a classic pumpkin pie into a bite-sized cupcake form — without the fuss of a crust. Perfect for holiday gatherings, potlucks, or simply a cozy night in, these cupcakes are sure to become a new seasonal favorite. Let’s dive into this easy-to-make recipe that’s guaranteed to impress!

Ingredients for No Crust Mini Pumpkin Pie Cupcakes

To create these scrumptious mini pumpkin pie cupcakes, you’ll need the following ingredients:

For the Pumpkin Pie Cupcakes:

• 15 oz 100% pure pumpkin puree (canned)
• 1 cup sugar
• 2 large eggs
• 2 tsp vanilla extract
• 12 oz evaporated milk (canned)
• 3/4 cup all-purpose flour
• 2 tsp pumpkin pie spice
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 2 tbsp cornstarch

For the Homemade Whipped Cream:

• 1 cup heavy whipping cream
• 1/2 cup powdered sugar
• 1/4 tsp vanilla extract
• 1/8 tsp salt

this RECIPE

Essential Kitchen Equipment

To make these mini pumpkin pie cupcakes, you’ll need some basic kitchen tools:

• Stand mixer or handheld electric mixer
• Mixing bowls
• Measuring cups and spoons
• Silicone muffin cups or a silicone muffin pan
• Baking sheet
• Container with a pour spout (like a glass measuring cup)
• Wire cooling rack
• Storage container for chilling

Step-by-Step Preparation Guide

1. Preparing the Pumpkin Pie Batter

Start by preheating your oven to 350°F (175°C). In a stand mixer bowl, combine the pumpkin puree, sugar, eggs, vanilla extract, and evaporated milk. Mix on low speed using a paddle attachment or whisk attachment until all ingredients are well combined.

Next, add the dry ingredients: all-purpose flour, pumpkin pie spice, salt, baking powder, baking soda, and cornstarch. Continue mixing on low speed until the batter is smooth and everything is thoroughly incorporated.

2. Baking the Cupcakes

Pour the batter into a container with a pour spout, like a glass measuring cup, to make filling the muffin cups easier. Fill each silicone baking cup or muffin pan cavity about 3/4 full. Place the filled silicone cups or pan on a baking sheet for stability.

Bake in the preheated oven for approximately 30 minutes, or until the center of each cupcake is set and no longer runny. A toothpick inserted into the center should come out mostly clean with a few moist crumbs.

3. Making Homemade Whipped Cream

While the cupcakes are baking, prepare the homemade whipped cream. In the mixing bowl of a stand mixer with the whisk attachment, add the heavy whipping cream. Begin whipping on low speed and gradually increase to medium-high speed. Whip for about 5 minutes or until stiff peaks form — be careful not to overmix, as this can turn the cream into butter.

Once the cream has thickened, add the powdered sugar, vanilla extract, and salt. Mix on low until just combined, then transfer the whipped cream to a covered glass storage container and refrigerate until ready to use.

4. Cooling and Serving the Cupcakes

After the cupcakes are baked, remove them from the oven and let them cool to room temperature on a wire rack. Once cooled, carefully remove them from the silicone muffin cups. Transfer the cupcakes to a covered storage container and refrigerate until they are thoroughly chilled.

When ready to serve, top each chilled cupcake with a dollop of homemade whipped cream and a sprinkle of pumpkin pie spice for added flavor and presentation.

Tips for Perfect Pumpkin Pie Cupcakes

• Batter Consistency: Make sure the batter is well-mixed but not overworked. Over-mixing can cause the cupcakes to become dense.
• Baking Tips: Use silicone muffin cups or a silicone muffin pan to prevent sticking and ensure even baking. Place the silicone cups on a baking sheet to provide stability during baking.
• Cooling Tips: Allow the cupcakes to cool completely before removing them from the silicone cups to avoid them breaking apart.

Common Mistakes to Avoid

• Over-Mixing: Be careful not to over-mix the batter once you add the flour. This can make the cupcakes tough.
• Incorrect Oven Temperature: Always preheat your oven to 350°F and use an oven thermometer if necessary to ensure accurate temperature.
• Under-Baking or Over-Baking: Check for doneness around the 25-minute mark to avoid under-baking or over-baking the cupcakes.

Recipe Swaps and Variations

• Gluten-Free Options: Substitute the all-purpose flour with a 1:1 gluten-free flour blend.
• Dairy-Free Variations: Use coconut milk or almond milk in place of evaporated milk and a dairy-free whipping cream alternative for the topping.
• Spicing It Up: Add a touch of ginger or nutmeg to the pumpkin pie spice for an extra flavor kick.

Serving and Presentation Ideas

• Serve the cupcakes with a sprinkle of cinnamon or nutmeg on top of the whipped cream.
• Add a small pumpkin candy or edible autumn-themed decoration for a festive touch.
• Arrange the cupcakes on a decorative platter with fall leaves or mini pumpkins for a seasonal presentation.

How to Store Leftovers

Refrigerate any leftover cupcakes in an airtight container for up to 3 days. If you want to store them longer, place the cupcakes (without whipped cream) in a freezer-safe container and freeze for up to 2 months. When ready to enjoy, thaw them in the refrigerator overnight and add whipped cream just before serving.

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Pairing Suggestions

These mini pumpkin pie cupcakes pair wonderfully with a cup of hot tea, coffee, or a spiced latte. You can also serve them alongside a fruit salad or a scoop of vanilla ice cream for a delightful dessert duo.

FAQs About No Crust Mini Pumpkin Pie Cupcakes

Can I make these cupcakes ahead of time?
Yes! You can make the cupcakes up to two days in advance. Store them in the refrigerator and add the whipped cream just before serving.

Can I use fresh pumpkin instead of canned pumpkin puree?
Absolutely! Just make sure to cook and puree the fresh pumpkin until it’s smooth. You’ll need about 1 3/4 cups of fresh pumpkin puree to substitute for the canned version.

How do I know when the cupcakes are done?
The cupcakes are done when the center is set, and a toothpick inserted into the middle comes out mostly clean with a few moist crumbs.

Conclusion

These No Crust Mini Pumpkin Pie Cupcakes are the perfect way to enjoy the flavors of fall in a bite-sized treat. Easy to make and even easier to eat, they’re a great addition to any festive occasion. Try this recipe today and share your delicious creations with friends and family! Don’t forget to subscribe to our blog for more mouth-watering recipes and tips.

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