Pumpkin Pie Cupcakes y’all!!!

SO let’s talk fall recipes shall we??

So, little known thing about me ….I’m addicted to all things pumpkin, yeah I know, predictable. Lol

So, I made these yummy Pumpkin Pie Cupcakes of all things, and yet…I wonder why I can’t lose weight. hmmm…scientific wonder

Well..anyways…I hope you enjoy these!!

Pumpkin Pie Cupcakes

Ingredients
1 sheet refrigerated pie crust
1 can pumpkin
4 large eggs
½ c canola oil
½ water
2 tsp vanilla extract
3 cups all purpose flour
2 cups sugar
1 TBS sugar
1 TBS cornstarch
2 tsp baking powder
1 tsp baking soda
1 tsp pumpkin pie spice
½ tsp salt

whipped cream topping:
2 cups heavy whipping cream
½ c confectioners sugar
ground cinnamon

Preheat oven to 350, spray or line muffin cups. OK,  this next part is where I get fancy.

Unroll pie crust, cut 24 circles with a **floured 2 ½ in round cookie cutter. Bake circles until lightly browned – usually about 10 minutes. Cool after

While baking, in a big ol bowl, beat pumpkin, eggs, oil, water and vanilla. In another bowl, whisk flour, sugar, cornstarch, baking powder, baking soda, pie spice and salt; gradually beat into pumpkin mixture. Pour 1/4 cup batter into each prepared cup. Bake until a toothpick inserted in center comes out clean, 20-25 minutes

For whipped cream, in a large bowl, beat cream until it begins to thicken. Add confectioners’ sugar; beat until soft peaks form. To serve, dollop over cupcakes; sprinkle with cinnamon.

These are a perfect Thanksgiving dessert or just a perfect treat for a regular fall day. Whatever man – this is 2020 and I have kicked my diet to the curb haha