Pumpkin Cheesecake Cupcakes

  •   Prep Time = 1hr 0mins
  •   Cook Time = 0hrs 20mins
  •  Servings = 12
recipe image
Description:

Ingredients

  • 2/3 cup Shawnee Mills All Purpose Flour
  • 15 oz can Pumpkin Puree
  • 1/2 cup Andrew's Honey
  • 2 lrg Eggs
  • 1 tsp Griffin
  • 1/2 cup Hiland Sour Cream
  • 1/2 cup Hiland Milk
  • 2 tsp Pumpkin Pie Spice
  • 1/4 tsp Salt
  • 1/4 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 cup Hiland Heavy Whipping Cream
  • 1/2 cup Hiland Sour Cream
  • 2 tsp Granulated Sugar
  • 2 tsp Griffin's Vanilla

Instructions

1

Preheat oven to 350 degrees.

2

Use a 12-cup muffin pan lined with paper cups.

3

In a bowl, thoroughly mix together all dry ingredients flour, pumpkin pie spice, salt, baking powder, and baking soda.

4

In a large bowl, whisk together pumpkin puree and honey, once mixed thoroughly add remaining vanilla, sour cream and milk until a smooth consistency. Add in dry ingredients and whisk until batter is smooth.

5

Fill each muffin cup with approximately 1⁄2 cup of batter using 4 oz ice cream scoop. Bake for 20 minutes and allow another twenty minutes for cooling. This is a good time to make the Whipped Cream Topping.

6

Remove cupcakes from pan and chill in the fridge for 30 minutes.

7

Whipped Cream Topping
The secret to success when making whipped cream is “cold, cold”. Mix together the sour cream Whipping cream and vanilla. Whip until mixture is a little airy and slight peeks are forming. Add the sugar and whip till firm peek.

8

Top with whipped cream and sprinkle with more pumpkin pie spice or cinnamon on top and before serving.