Individual Crustless Pumpkin Pie Cupcakes

Individual Crustless Pumpkin Pie Cupcakes puts eggs, egg yolk and pure vanilla extract at the center of a cake recipe and finishes in about 100 minutes, enough for 12 cupcakes.

• Yield 12 cupcakes
• Ready in 100 minutes
• Prep 80 minutes
• Cook 20 minutes

Ingredients

Cupcake Batter

• 1 (15-ounce) can ( 425 g ) pumpkin puree , not pumpkin pie filling
• ½ cup ( 106 g ) granulated sugar
• ¼ cup ( 53 g ) lightly packed brown sugar
• 2 large eggs
• 1 large egg yolk
• 1 teaspoon pure vanilla extract
• ½ cup heavy whipping cream
• ¼ cup milk , 1% or above
• ⅔ cup ( 95 g ) all-purpose flour
• 2 teaspoons pumpkin pie spice ( for substitution)
• ¼ teaspoon salt
• ¼ teaspoon baking soda
• ¼ teaspoon baking powder

Sweetened Whipped Cream

• 1 ½ cups heavy whipping cream
• 2-3 tablespoons powdered sugar
• 1 tablespoon sour cream
• ¼ teaspoon vanilla extract

Optional Garnish

• Sprinkle of freshly grated nutmeg

Instructions

1. Preheat the oven to 350 degrees F. Line a standard 12-cup muffin tin with paper liners and lightly grease the bottom and sides of the liners with nonstick cooking spray. Set aside.
2. In a large bowl, whisk together the pumpkin, granulated sugar, brown sugar, eggs and egg yolk, vanilla, cream, and milk until smooth.
3. In a separate bowl, whisk together the flour, pumpkin pie spice, salt, baking soda and baking powder.
4. Add the dry ingredients to the pumpkin mixture and whisk to blend until well-combined (don't overmix too vigorously with an electric mixer or the cupcakes will crack on top).
5. Fill the muffin liners evenly with the batter - the muffin cups will be fairly full. Bake for 20 minutes.
6. Let the cupcakes cool in the pan for about 20-30 minutes. They will fall a bit as they cool so don't panic.
7. Refrigerate the cupcakes for at least an hour before serving. For the sweetened whipped cream, combine all the ingredients in a blender (or in the bowl of an electric stand mixer or in a bowl using a handheld electric mixer) and whip until thick and creamy.
8. Dollop a bit of the whipped cream in the center of each cupcake. Dust with a light sprinkle of freshly grated nutmeg (optional). Serve chilled.

Let the center settle before you cut it, or the slices will slump.