Pumpkin Pie Cupcakes:

Introduction:

Hello, today I had some time, so I decided to make these cupcakes! I wanted to share the recipe with you so here it is!

Cinnamon Spice Cupcake:

~1 3/4 cups flour
~1 cup sugar
~1/2 tbsn. baking powder
~1/4 tsp. salt
~1/2 cup or 1 stick unsalted butter, diced, room temperature
~1/2 cup milk
~2 large eggs
~1 large egg white
~1 tsp. vanilla
~1 tsp. cinnamon

Graham Cracker Crust:

~3/4 cup graham cracker crumbs
~2 tbsn. light brown sugar
~2 1/2 tbsn. unsalted butter, melted

Pumpkin Pie Frosting:

~3/4 cup sugar
~1/2 tsp. salt
~1 tsp. ground cinnamon
~1/2 tsp. ground ginger
~1/4 tsp. ground cloves
~2 large eggs
~1 can (15 oz.) Libby’s 100% Pure Pumpkin (look up alternative)
~1 can (12 fl. oz.) Carnation Evaporated Milk

Baking:

*Pumpkin Pie*
~Mix sugar, salt cinnamon, ginger and cloves* in a small bowl.
~Beat eggs in a large bowl.
~Stir in pumpkin and sugar-spice mixture.
~Gradually stir in evaporated milk.
~Pour into pie pan.
~Bake in preheated 425 F oven for 15 minutes.
~Reduce temperature to 350 F and bake for 40-50 minutes
~Cool on wire rack for 2 hours.

*Cupcakes*
~Preheat the oven to 350 F.
~Line a cupcake pan with liners
~Sift together the flour, sugar, baking powder, salt and cinnamon into the bowl
~Add the butter and 1/4 cup of milk.
~Mix on medium speed until smooth, about 4 minutes.
~In another bowl, blend the eggs, egg white, remaining 1/4 cup milk and vanilla.
~Add to the batter in 3 additions.
~Mixing for 2 minutes on medium speed after each addition.

*Crust*
~Combine the graham cracker crumbs, sugar and butter in a medium bowl and mix well.
~Add 1 tbsn of the mixture into the bottom of each cupcake liner
~Bake for 5 minutes until the graham crackers are golden.
~Remove from the oven then fill about 1/2 full with the cake batter.
~Bake for 15 – 20 minutes
~Cool completely.

*Frost*
~Scoop the pumpkin pie “frosting” into a piping bag and pipe onto the cupcakes.

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