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

Step 1Preheat oven to 350 degrees.

Step 2Use a 12-cup muffin pan lined with paper cups.

Step 3In a bowl, thoroughly mix together all dry ingredients flour, pumpkin pie spice, salt, baking powder, and baking soda.

Step 4In 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.

Step 5Fill 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.

Step 6Remove cupcakes from pan and chill in the fridge for 30 minutes.

Step 7Whipped 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.

Step 8Top with whipped cream and sprinkle with more pumpkin pie spice or cinnamon on top and before serving.