Pumpkin Pie Cupcakes With Cream Cheese Whipped Cream

Cupcakes

• 15 oz can pumpkin puree
• ¾ cup sugar
• 2 eggs
• 2 teaspoons vanilla extract
• ¾ cup Half and half (Or you can try evaporated milk0I used half/half)
• ⅔ cup flour
• ½ teaspoon or 1 teaspoon cinnamon (depending on your preference-can also add 2 tsp pumpkin pie spice but we do not like that)
• ¼ teaspoon salt
• ¼ teaspoon baking powder
• ¼ teaspoon baking soda
• whipped cream

Instructions

1. Preheat oven to 350 degrees.
2. Grease 12 cup muffin tin.
3. Mix the pumpkin and sugar in mixer with whisk.
4. Add eggs, vanilla and half & half.
5. Add all dry ingredients.
6. Fill each muffin cup with ⅓ cup of the mixture.
7. Bake for twenty minutes.
8. Cool 20 mins then pop in fridge until cold.
9. Remove and top with whipped cream

Cream Cheese Whipped Cream

Ingredients

• 8 ounces cream cheese, softened
• 1 cup sugar
• 1 teaspoon vanilla
• 1½ cups heavy cream

Instructions

1. In a bowl whip the cream until stiff peaks form.
2. In another bowl, beat together the cream cheese with sugar and vanilla until smooth.
3. Fold the whipped cream into the cream cheese mixture.

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