Hey guys so we’re a few days away from Halloween and that means pumpkins!!! (Well, not really but in my head it does). And Thanksgiving is pretty much next month so why not start making pumpkin pie as practice? Now I usually just buy store bough pumpkin pie from Costco because one it’s easy, saves me time, and they are big pies at a great value! And I’d rather save that time to bake apple pies or blueberry pies but this year it’s going to be different! The recipe below is for pumpkin pie cupcakes which I think it’s a lot better if you’re trying to control portions and it’s easier to serve which can save headaches. So below you’ll find a wonderful pumpkin pie cupcake recipe with the whip topping recipe!
Side note: This recipe is for being willing to try something new that may be a hit or miss! It's definitely an easy recipe but to execute them properly is a challenge! Are you up for it??
What you need:
Cupcakes:
1 ½ Cups Pumpkin Puree
2 Ripe Bananas (the more ripe they are the better)
3 Tablespoons Leaner Creamer original
½ Cup Coconut Sugar
1 ½ Teaspoon Ginger
¼ Teaspoon Sea Salt
¼ Teaspoon Nutmeg
1 ½ Teaspoon Cinnamon
Whip Topping:
2 Tablespoons Maple Syrup
1 Teaspoon Vanilla beans
1 Can Full Fat Coconut Milk
What you need to do:
1. Preheat oven to 350F.
2. Prepare muffin pan. (Spray muffin pan with cooking spray or line muffin pan with paper liners and then pray with cooking spray).
3. Using a food processor, combine all the cupcake ingredients and blend until smooth. You can use a blender instead if necessary!
4. Bake for about 25-30 minutes.
5. Let cupcakes cool before removing from the muffin pan.
6. Place the cupcakes into the fridge so the cupcakes can become a bit more firm since they have the consistency of pumpkin pie they can be a bit mushy.
What you need to do for the whip cream:
Disclaimer you should make the whip cream a few minutes prior to eating the cupcakes.
Using your can of coconut milk that was stored overnight, open it and you’ll notice a fatty white layer. Scoop this out and place into a mixing bowl. Mix in the maple syrup and the vanilla and mix. Continue to mix until you reach the whip like cream consistency. Add onto each muffin and ENJOY!!!
Okay just a heads up, if it’s not as sweet as if you’d up for it no worries not your fault. The taste really depends on the ripeness of the banana. I guess you can add more coconut sugar just to be on the safe side but I haven’t tried that yet, so good luck and let me know how it goes if you do!
Another side note, they will be mushy and wet even if they become firm in the fridge since they have the pumpkin pie consistency!
Either way I really do hope you enjoy this lovely dessert.
