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dee-lightful pumpkin pie cupcakes

LILLYDEE avatar
Recipe by
Dee Stillwell
@LILLYDEE
Citrus Heights, CA

My grandson, Cayden said his church youth group was having Thanksgiving dinner that night, and could "we" make some cupcakes?"(we means me, but I don't mind, I enjoy baking and he isn't interested) He said, but can you make them not like cake but like pumpkin pie?" Grams got this..hehe. This is what I made. I kind of revamped my Pumpkin Gooey Butter Pie recipe to make it lighter, with less fat and sugar. I even added tips for making it sugar free at the bottom of the directions. That was Wednesday, and it's now Friday, and I am making more. LOL...Enjoy!

yield 24 serving(s)
prep time 10 Min
cook time 30 Min
method Bake

Ingredients For dee-lightful pumpkin pie cupcakes

  • CRUST
  • 1 - 16 oz box
    yellow cake mix
  • 1 lg
    egg
  • 1/3 c
    butter, melted
  • FILLING
  • 2 c
    pure pumpkin puree(or 1 - 15 oz can)
  • 1 1/2 c
    powdered sugar (add a bit more if you like it sweeter)
  • 6 oz
    neufchatel cheese, softened
  • 1/2 c
    milk, regular, buttermilk, 1/2 & 1/2 or evaporated
  • 2 lg
    eggs
  • 2 tsp
    pumpkin pie spices
  • 1 tsp
    cinnamon
  • 1/2 tsp
    allspice or cloves
  • 1 dash
    salt
  • 1 tsp
    vanilla
  • WHIP CREAM FROSTING:
  • 1 c
    heavy cream or whipping cream
  • 1/4 c
    powdered sugar
  • 1/2 tsp
    vanilla
  • 1 Tbsp
    1 tbl vanilla instant pudding (other flavors can be used, ie: cheesecake, white chocolate, etc)

How To Make dee-lightful pumpkin pie cupcakes

  • 1
    Preheat oven to 350 degrees. Line 24 cupcake tin wells with paper or foil liners. Foil works better IMO..but either will work if they are eaten within a day. Otherwise the paper ones may get soggy.
  • 2
    In large bowl, combine cake mix with egg and melted butter with fork until it comes together and is slightly crumbly. Reserve 1 cup of crumbs, and portion remaining into 24 liners. Press into bottom and up sides 1/2 inch of each cup. Bake for 8-10 min until set and slightly browned.
  • 3
    While crust is baking, mix filling ingredients in the same bowl (save the dishwasher). I use an immersion blender to blend until it is smooth. Pour filling into each crust. Crumble reserved crumbs on top of filling on each cupcake. Bake for 20-25 minutes, or until light brown and filling is set.
  • 4
    Cool 5 minutes in pans and then remove to rack until cool. At this point the can be refrigerated before topping with whip cream..or add a whip cream swirl and then chill.
  • 5
    Whip Cream Frosting: Whip cream and powdered sugar in bowl to soft peaks Add pudding mix and vanilla, and continue beating until medium peaks are formed. Pipe a swirl onto cooled cupcakes. Dust with cinnamon before serving. Enjoy!
  • 6
    Sugar Free Version: 1. Use sugar free yellow cake mix 2. Sweeten with Stevia in the Raw and maybe a little sugar free maple syrup for filling and whip cream..I just sweeten to taste and don't use one to one measurements (I can't in good conscience recommend Splenda) 3. Use sugar free pudding in the whip cream. I so wish they sweetened cake mix and pudding mix with a natural sweetener instead on Splenda. Someday hopefully.
  • 7
    If you sweeten to taste like I do, you learn to add the beaten eggs last, so you don't eat raw eggs. I don't worry about bcuz get my eggs fresh from my friend, besides we all eat cookie dough, right? lol
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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