Dessert

Pumpkin Pie Cupcakes with cream cheese whipped cream is for Dessert.

Pumpkin Pie Cupcakes with cream cheese whipped cream takes several minutes to prepare.

Pumpkin Pie Cupcakes with cream cheese whipped cream takes several minutes to cook.

Pumpkin Pie Cupcakes with cream cheese whipped cream makes 12 servings.

The ingredients for Pumpkin Pie Cupcakes with cream cheese whipped cream are:

Cupcakes:
2 cup Libby's 100% pure canned pumpkin
6 Tbs C & H Light (sugar and Stevia blend)
2 large Egg, fresh, whole, raw
2 tsp Vanilla extract, imitation, alcohol
3/4 Cup Half and Half Cream
2/3 cup Flour, white
1 tsp Cinnamon, ground
1/4 tsp Salt
1/4 tsp Baking Powder
1/4 tsp Baking Soda

Cream Cheese Whipped Cream:
8 oz Cream Cheese
1 tsp Vanilla extract, imitation, alcohol
1/2 cup Sour Cream
2 tbsp, unsifted Powdered Sugar
2-4 tbsp Heavy Whipping Cream

Here is how you make Pumpkin Pie Cupcakes with cream cheese whipped cream:

1. Preheat oven to 350 degrees2. Grease 12 cup muffin tin3. Mix the pumpkin and sugar together4. Add eggs, vanilla ad Half & Half, mix5. Add all dry ingredients and mix well.6. Fill each muffin cup with 1/3 cup of the mixture7. Bake for 20 minutes8. Cool 20 minutes then put in fridge until cold.9. Remove and top with cream.Cream Cheese Whipped Cream1. Mix cream cheese and vanilla until smooth2. Whisk in sour cream.3. Add Sugar4. Add cream slowly until desired consistency..5. Put in fridge to firm it up if you'd like to pipe it.Serving Size: Make 12 cupcakesNumber of Servings: 12Recipe submitted by SparkPeople user LDCARNEY63.

The nutritional information for Pumpkin Pie Cupcakes with cream cheese whipped cream is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 195.3

• Total Fat: 13.1 g
• Cholesterol: 68.8 mg
• Sodium: 246.1 mg
• Total Carbs: 17.7 g
• Dietary Fiber: 1.9 g
• Protein: 4.6 g