Pumpkin Pie Cupcakes
serves:
ready in:
prep time:
cook time:
Ingredients
For the Cake:
1 box sugar-free yellow cake mix or a spice mix
3 eggs
⅓ cup oil
1 cup water
½ tablespoon vanilla flavoring
For the Pumpkin Pie:
15 oz can Pumpkin Purée
½ cup half and half
½ cup heavy cream
½ tablespoon vanilla flavoring
3 large eggs
½ cup brown sweetener
Pumpkin spice and cinnamon powder to taste
Extra cinnamon powder to sprinkle on top before baking
Topping:
1-8 ounce whipped topping
Download PDF
Directions
1. Preheat the oven to 350° and prepare a cupcake liner with spray release.
2. Make the cake batter first pour into the prepared cupcake pan. In a separate bowl make the pumpkin pie filling pour on top. Sprinkle cinnamon powder on top and put in the oven for 18 to 20 minutes. Make sure to add foil to the bottom of the cupcake to keep a beautiful color. Since this cake takes longer to bake it can turn darker. Adding the foil ensures no browning.
3. Allow to cool and then top with the whip topping and your favorite holiday sprinkles
post your truwhip creations with
#truwhipcreation
we love an empty truwhip tub!
recycle tip #14
Take some wooden spoons and turn your truwhip tub into a drum, then convince your children that people do this, and you’re not weird they are. - All
- Breakfast & Brunch
- Dessert
- Holiday
- Kids
Triple Strawberry Whoopie Pies
- All
- Breakfast & Brunch
- Dessert
- Holiday
- Kids
