Fall in a Cupcake: Pumpkin Pie Cupcakes – Perfectly Spiced and Irresistibly Sweet!

1. Cool and Chill: Allow the cupcakes to cool in the muffin pan for about 30 minutes. Then, transfer them to a serving tray or plate and chill in the refrigerator for an additional 30 minutes. Chilling helps to set the cupcakes and enhances their flavor.
2. Serve: When ready to serve, top each cupcake with a dollop of whipped cream and a sprinkle of pumpkin pie spice for an extra burst of flavor.

Nutrition (per serving):

• Serving Size: 1 cupcake
• Calories: 107 kcal
• Carbohydrates: 20 g
• Protein: 3 g
• Fat: 2 g
• Saturated Fat: 1 g
• Cholesterol: 32 mg
• Sodium: 96 mg
• Potassium: 76 mg
• Fiber: 1 g
• Sugar: 14 g
• Vitamin A: 91 IU
• Vitamin C: 1 mg
• Calcium: 51 mg
• Iron: 1 mg

Tips:

• For added texture and flavor, consider mixing in chopped nuts such as pecans or walnuts into the batter.
• You can substitute the granulated sugar with brown sugar for a richer taste.
• Experiment with different spices in your pumpkin pie spice mix, such as cinnamon, nutmeg, ginger, and cloves, to customize the flavor profile to your liking.
• These cupcakes can be served warm or chilled, depending on your preference. They pair well with a hot cup of coffee or tea for a cozy treat.
• To make ahead, bake the cupcakes and store them in an airtight container in the refrigerator for up to 3 days. Just before serving, top with whipped cream and pumpkin pie spice.

Conclusion:

With their fluffy texture, aromatic spices, and creamy whipped topping, these Pumpkin Cupcakes with Whipped Cream are a true delight for the senses. Whether enjoyed as a dessert after a hearty meal or savored with a cup of coffee on a crisp autumn afternoon, these cupcakes capture the essence of fall in every bite. Share them with loved ones or savor them solo—either way, they’re guaranteed to bring warmth and joy to your autumn festivities.