Sunday, February 9, 2025

Pumpkin Muffin Cupcakes with Apple Pie Filling and Maple Whipped Cream Topping

 

I love fall! It's perhaps my favorite time of the year. But it's not just the bright colors, the crisp air, the falling leaves and the smell of fireplaces in the air. It's also the flavors of fall. And imagine them all being in one bite!

Okay, the name of this recipe is a mouthful but so are these cupcakes! These will be a little different from the cupcakes you're used to because you're shooting for a muffin-like crumb as opposed to the traditional cupcake crumb. It also comes in three steps. These steps are fun and whatever you don't use for these can be used in other things. I made some for my cardiac gym work crew and Wowza! They loved 'em! So we begin with making the muffin cakes

  • 2 cups all-purpose flour (sifted)
  • 1/2 cup sugar
  • 1 cup packed light brown sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1 tsp each: allspice, cinnamon, cardamom
  • 2 tsp ginger
  • 1 15oz can of pumpkin
  • 1 cup vegetable oil
  • 4 eggs 
  • 1 tsp pumpkin spice emulsion (can be omitted)
  • 1 tbsp vanilla
  1. Whisk together the flour, baking powder and soda, salt.
  2. In a small bowl whisk together the spices- divide in half and mix one half into the flour.
  3. In another bowl whisk the sugars and eggs, one at a time.
  4. Add the oil and mix.
  5. Add in the vanilla and emulsion.
  6. Add the dry to the wet BY HAND in two batches of dry, just until mixed.
  7. Add in the pumpkin by hand until mixed but not overmixed.
  8. Fill the cupcake cups 1/2- 3/4 of the way up. 
  9. Bake at 350 for 20 minutes.
  10. Remove and cool to room temperature.

FOR THE FILLING:

This part takes the longest and you may want to do this the day before so it cools overnight.

  • 5-6 large apples (use a variety!)
  • 2-4 tbsp fresh lemon juice
  • 1/2 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • the second half *unused half* of the spices from the cupcake recipe
  • 1/4 tsp salt
  • 2 cups apple cider

  1. Peel and core the apples.
  2. Dice to 1/4" cubes (you want them small!)
  3. Place everything into a good-sized pot and bring to a boil, stirring,.
  4. Lower the heat to simmer and simmer until the mixture is down by 1/3.
  5. Allow it to cool to room temperature before placing in the fridge to chill.

Lastly the topping:

  • 2 cups heavy whipping cream (chilled)
  • 6 tbsp pure maple syrup (good grade)
  • 1 tsp vanilla
  • 2 tsp unflavored gelatin
  • 4 tbsp water

  1. Mix the gelatin and water and let it bloom (about 1 minute or so)
  2. Place in the microwave for 10-15 seconds to melt.
  3. Allow cooling
  4. In your mixer, whip the whipping cream to the medium peak stage.
  5. Turn down the speed and slowly add in the maple syrup and vanilla.
  6. Bring up the speed to medium and slowly pour in the gelatin.
  7. Bring the speed up to high and finish whipping to the firm stage.

ASSEMBLE

Hollow out the center of each cupcake almost to, but not through, the bottoms of each cupcake


Fill with the apple pie filling

Top with the Whipped cream frosting.





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