This is a humdinger of a smashup recipe! Pumpkin pie INSIDE a cinnamon cupcake. O. M. G. Soooo good! Yes, it is a time intensive recipe. You’re basically having to make two different recipes, and then combine them to make one. It’s twice the work for half the product, but these are made for their “shock” value. How awesome would it be to surprise your friends and family with what looks like a normal, everyday cupcake, and then, BAM, they bite into it, and PUMPKIN PIE!
What I like about this recipe is that you can make the pies ahead of time, and freeze them until you need them for the cupcakes. Just make sure to keep them in a sealed container in the freezer and bring them out to thaw prior to using them.
3 cups all-purpose flour (360g)
1 tbsp baking powder
1/2 tsp salt
1 tbsp cinnamon
1 cup butter (240g)
1 3/4 c granulated sugar (350g)
2 tsp vanilla extract
1 1/4 cups milk (420g)
Pumpkin Pie Filling
1/2 cup brown sugar (90g)
3/4 cup pumpkin puree (180mL)
1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp salt
2 tsp cornstarch
3/4 cup evaporated milk (180mL)
Pie pastry (store bought or from scratch, our recipe is here with our Apple Pie)
small round cutter (2″-3″)
Mini pumpkin pies:
Mix all ingredients for filling and set aside.
Add 1/3 of the flour mixture and mix, and half of the milk to the butter mixture in the bowl and mix. Continue to alternate flour and milk until all is added into batter.
Line cupcake wells with wrappers and place a small amount (1tbsp) of batter on the bottom of each liner. Place mini pie in the centre of the batter. Cover pie with 2-3 tbsp of batter. Bake at 350F for 22-25 minutes. Allow to cool and finish by topping with buttercream.
Enjoy your hard work and put your feet up! You’ve earned it after this recipe!