pumpkin pie in a cupcake

How To Make pumpkin pie in a cupcake

• 1

  Before you begin making the pumpkin mixture for pie, please know that you will have a ton of pumpkin mixture left over...so have at it in making extra tartlets, or double cupcake recipe and frosting and you will use most of the pumpkin that way. Okay let's get started...IF you would like you can skip this step and just purchase store bought pumpkin tartlets from the bakery it is up to you for they work well doing it that way and saves time. But, if you are like me..I like to do homemade as follows....Mix up the pumpkin pie mix according to can directions. Roll out the pie crust dough and cut it into small circles that are large enough to cover the bottom and sides of mini cupcake tins. Press the dough into the lightly greased mini cupcake tins, and then fill them with the pumpkin pie mixture. (do not go all the way to the top with the mixture...leave some space for the filling to expand, about 3/4 full.)
• 2

  Bake the pies for about 7 minutes at 425 degrees (F), and then turn the oven down to 350 degrees and bake them for another 10 minutes or so, until the crust in brown and filling is set.
• 3

  Remove from oven, cool them on a wire rack for about 10 minutes, then take them out of the pan and allow them to cool further while you mix up the batter for cupcakes.
• 4

  Cupcake batter: Combine the butter and the cream cheese together on medium speed for about 90 seconds, you want the ingredients to be well mixed. Now add sugar until the mixture is fluffy. Add the eggs, one at a time, then vanilla, baking soda and powder, and salt. Now mix in milk and the flour alternating between the two ingredients. Scrape down the sides and bottom of the bowl, to make sure everything is getting well-mixed, beat again on med high speed for about a minute. It should be smooth and creamy.
• 5

  Spoon a heaping tablespoon of batter into regular sized paperlined cupcake tins. Now place cooled pumpkin pie tartlet into the center, and press gently into the batter. GENTLY...you don't want it to touch the bottom of the pan. Cover the pies with another heaping tablespoon of batter, so the top and sides are completely covered. Bake at 350 degrees (F) for about 25 minutes, until the cake is set and the edges, and top of the cupcakes turn golden brown. Watch carefully...each oven is different. Allow to cool in the cupcake tray for at least 10 minutes before moving to wire rack to cool completely. Be CAREFUL..they are fragile at this point. Cool completely before frosting.
• 6

  Buttercream Frosting: Melt down the cinnamon chips with a splash of whole milk. Put in microwave for about 45 seconds on high. Stir until all the cinnamon chips are melted, and allow it to cool a bit while you mix up the frosting.
• 7

  Cream together the butter and cream cheese until they are well incorporated. Add powdered sugar, a cup at a time...until mixture is smooth and creamy. With an electric mixer on low drizzle in the cooled cinnamon chip ganache...be sure it is cooled, not hot...just put in small amounts at a time, add to taste..some like a stronger cinnamon taste, others mild..so add to your liking. Now frost cooled cupcakes with this icing...top with a pecan and a drizzle of caramel...OR..as picture shows if you have pie crust left over...roll out and use a small round cookie cutter sprinkle with sugar and cinnamon..bake until crispy..about 10 minutes at 350 degrees. YOu can use a heart shaped cutter or something to your liking..make it small, and place on top of cupcake..(might want to do this just before serving so as not to get soggy). Refrigerate...and enjoy!
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