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It’s November, and we are kicking off this delicious pumpkin filled month with these Pumpkin Pie Cupcake Bites! I don’t know about you, but after a big Thanksgiving dinner, it’s nice to have just a little bite of something sweet. At least to tie you over until the “real” dessert is served.
Back in July, I shared Strawberry Margarita Cupcake Bites baked in these cute little cups, so when I was looking for a mini cupcake to bake for Thanksgiving, I thought of these right away.
The cups are actually made for ketchup and you can find them at restaurant supply stores. The cupcakes bake fine in them and most of the time pop right out. I did have a few, with this recipe, that stuck to the bottom, so you may want to give them a light coat of cooking spray. The cups also tear easily, so to eat them you can just tear the edge of the cup and take the cupcake out.
To bring in more of the Pumpkin Pie flavor, I topped them with real whipping cream and a sprinkle of cinnamon and sugar mixture. You can also use just cinnamon, I found though, if you combine it with a little sugar it looks better on top of the whipping cream or frosting.