Ingredients
- 2⅔ Cups All-Purpose Flour
- 2 Tsp. Baking Soda
- 2 Tsp. Baking Powder
- 2 Tsp. Ground Cinnamon
- ¼ Tsp. Nutmeg
- ¼ Tsp. Ground Cloves
- 1 Tsp. Salt
- 1 (15 oz.) Can Pumpkin (NOT pumpkin pie filling)
- 1 Cup White Sugar
- 1 Cup Light Brown Sugar (Packed)
- 1 Cup Canola Oil
- 4 Eggs
- 3 cups heavy or whipping cream
- 5 Tbs. granulated sugar
- 1-1/2 tsp. vanilla extract
Recipe Description
Pumpkin Pie Cupcakes: Moist pumpkin cupcakes, topped with sweetened whipped cream. These taste just like pumpkin pie but are way easier/quicker to make.
You don’t have to wait until Thanksgiving to enjoy the delicious flavors of pumpkin pie. These pumpkin pie cupcakes are perfect for the whole Fall season.
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