Dessert: Pumpkin Pie Cupcakes with Whipped Cream Recipe

Ingredients

1 sheet refrigerated pie pastry
1 can (15 ounces) solid-pack pumpkin
4 large eggs
1/2 cup canola oil
1/2 cup water
2 teaspoons vanilla extract
3 cups all-purpose flour
2 cups sugar
1 tablespoon cornstarch
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon salt

Instructions

Preheat oven to 350 °. Line 24 muffin cups with foil liners.
On a work surface, unroll pastry sheet. Cut 24 circles with a floured 2-1/4-in. round cookie cutter, rerolling scraps as necessary. Press one pastry circle into each liner. Bake 10-12 minutes or until lightly browned. Cool on wire racks.
In a large bowl, beat pumpkin, eggs, oil, water and vanilla until well blended. In another bowl, whisk flour, sugar, cornstarch, baking powder, baking soda, pie spice and salt; gradually beat into pumpkin mixture. Pour 1/4 cup batter into each prepared cup.
Bake 20-25 minutes or until a toothpick inserted in center comes out clean, rotating pans halfway through baking. Cool in pans 10 minutes before removing to wire racks to cool completely.
For whipped cream, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. To serve, dollop over cupcakes; sprinkle with cinnamon.

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