Pumpkin Cheesecake Cupcakes

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


  • 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



Preheat oven to 350 degrees.


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


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


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.


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.


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


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.


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