Ingredients
For the pumpkin pies you’ll need:
1 batch of your favorite pie crust dough (Don’t have a favorite? Use pre-made refrigerated dough, it will work well too.)
1 15 oz. can pumpkin pie filling, prepared according to the can’s directions
For the cupcakes you’ll need:
1 1/2 sticks unsalted butter, room temperature
8 oz. cream cheese, room temperature
1 1/2 c. granulated sugar
3 eggs
2 t. vanilla
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 1/3 c. whole milk
2 1/2 c. flour
For the buttercream you’ll need:
2 sticks unsalted butter, room temperature
8 oz cream cheese, room temperature
2 c. powdered sugar
1 c. Hershey’s cinnamon chips (or any cinnamon chips you like)
splash of whole milk
Preparation
Preheat oven to 425 Mix pie according to can. Roll out crust & cut sm circles that are lg enough to cover bottom & sides of mini cupcake tins Press dough into lightly greased mini tins & fill w/ pumpkin mix. Don’t go all the way to top, the filling will expand while baking Bake pies abt 7 min at 425, turn down to 350 & bake another 10 min, until crust is brown & filling is totally set After taking out of oven, cool on wire rack for abt 10 min. Take out of pan & allow to cool further while you mix batter For cupcakes, mix butter & cream cheese on med for 90 sec-you want ingredients well incorporated. Mix in sugar until fluffy. Add eggs 1 at a time then vanilla, baking soda, baking powder, & salt. Mix in milk & flour, alternating. Scrape down sides & bottom of bowl, to make sure everything is getting well-mixed-beat again on med-high for abt a min. Should be smooth & creamy Spoon heaping tbsp of batter into regular paper-lined cupcake tins. Plop cooled pumpkin pie into center & press gently in. Don’t let it touch bottom of pan Cover pies w/ another heaping tbsp of batter so top & sides are completely covered Bake at 350 for abt 25 min until cake is set & edges & tops have turned golden brown Allow them to cool in tray for 10 min before moving to wire rack-they’ll be fragile at first Once cool, frost For icing, melt cinnamon chips w/ splash of whole milk. Pop in microwave for 45 sec. Stir until all chips are melted & allow to cool a bit while you whip up rest of frosting. Put bowl in fridge to cool faster Cream butter & cream cheese until well incorporated. Whip in powdered sugar 1 cup at a time until mixture is smooth & creamy. W/ mixer on low, drizzle in cooled chip ganache (if too hot it’ll melt the buttercream & ruin it). Put in half, stop to taste & add by taste from there If any crust left, roll out, cut sm discs & sprinkle w/ cinnamon & sugar. Bake for 10 min at 350 Also top w/ candied pecans or drizzle of caramel
