The Best Easy & Cozy Pumpkin Crumble Recipe
A festive dessert recipe for Pumpkin Pie Cupcakes. The base is a moist pumpkin spice cupcake made with pure pumpkin puree. Each cupcake is cored out and filled with a rich and airy frosting made from cream cheese and whipped heavy cream. The cupcakes are then topped with a swirl of the same frosting and garnished with a small, sugary, baked pie crust cutout to mimic a slice of pie. It’s a creative way to serve the flavors of pumpkin pie in a single serving.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours 25 minutes (includes cooling time)
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the Cupcakes:
- Cooking spray
- 1 3/4 cups cake flour
- 2 teaspoons pumpkin pie spice
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1 cup granulated sugar
- 1 1/2 sticks (12 tablespoons) unsalted butter, melted
- 2 large eggs
- 1/4 cup milk
- 2 teaspoons pure vanilla extract
- 1 (15-ounce) can pure pumpkin puree
- For the Pie Crust Cutouts:
- Half a rolled pie crust (store-bought or homemade)
- 2 tablespoons milk, for brushing
- Granulated sugar, for sprinkling
- For the Filling/Topping:
- 4 ounces cream cheese, at room temperature
- 3/4 cup confectioners’ sugar
- 2 cups heavy cream
Instructions
- Make the Cupcakes: Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners and coat them with cooking spray.
- In a large bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk the pumpkin puree, granulated sugar, melted butter, eggs, milk, and vanilla until combined.
- Pour the wet mixture into the dry mixture and gently fold until just incorporated.
- Divide the batter among the muffin cups and bake for 24 to 28 minutes. Let the cupcakes cool completely on a wire rack.
- Make the Pie Crust Cutouts: While the cupcakes cool, use a small cookie cutter to cut 12 shapes from the pie crust. Arrange them on a parchment-lined baking sheet.
- Brush each cutout with milk and sprinkle generously with granulated sugar. Bake at 350°F for 10 to 15 minutes, until deep golden brown. Let cool completely.
- Make the Filling/Topping: In a medium bowl, beat the cream cheese and confectioners’ sugar until smooth. Add 1 cup of the heavy cream and beat until soft peaks form. Add the remaining 1 cup of cream and beat until stiff peaks form. Transfer the mixture to a pastry bag fitted with a round tip.
- Assemble the Cupcakes: Use a teaspoon or melon baller to scoop a small hole out of the top center of each cupcake.
- Squeeze some of the cream filling into each hole, then place the scooped-out piece of cupcake back on top.
- Pipe a swirl of the remaining filling on top of each cupcake.
- Gently push a baked pie crust cutout into the frosting of each cupcake and serve.
Notes
- Special Equipment: The recipe calls for a small holiday cookie cutter and a pastry bag with a round tip for decoration.
- The cupcakes can be made up to 2 days ahead and refrigerated in an airtight container.
- Do not overmix the cupcake batter to ensure a tender crumb.
- The filled cupcakes can be refrigerated for up to 2 hours before adding the pie crust cutout if you prefer them served chilled.
Find it online: https://cookupjoy.com/pumpkin-crumble-recipe/