Pumpkin Pie Cupcakes with Cream Cheese whipped cream

This is so worth doing!

Preparation time
15m

Cooking time
20m

Waiting time
3h

For 12 people ()

8 ounce(s) cream cheese at room temperature
2 teaspoon(s) vanilla
2 tablespoon(s) to 4 Tbl heavy cream
1/4 teaspoon(s) salt
15 ounce(s) can pumpkim puree
1 teaspoon(s) vanilla
3/4 cup(s) half and half, or evaporated milk
1/4 teaspoon(s) baking powder
3/4 cup(s) sugar
1/2 cup(s) sour cream
1/3 cup(s) flour
1/4 teaspoon(s) baking soda
2 eggs
2 tablespoon(s) powdered sugar
1/2 teaspoon(s) or up to 1 tsp ground cinnamon ( you could also use pumpkin pie spice if you like it)

Preheat oven to 350 degrees
Grease 12 cup muffin pan
Mix the pumpkin and sugar in mixer with whisk
Add Eggs, vanilla and half and half
Add all dry ingredients
Fill each muffin cup with 1/3 cup of the mixture
Bake for 20 min, then pop in the fridge til cold
Remove and top with Cream cheese mixture
To make the cream cheese mix, using electric mixer beat cream cheese and vanilla til smooth. Whisk in sour cream. Add powdered sugar. Add cream slowly til you reach the desired consistency. Pop in fridge to firm it up a beat if you want to pipe it on
Store cupcakes in the fridge

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