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Instructions |
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1) Preheat oven to 350 F. Line 20 standard (2 1/2-inch) muffin cups with paper baking cups.
2) Prepare cake mix according to package directions; stip in cinnamon. Spoon evenly into prepared muffin cups. Bake 20 minutes or until toothpick inserted into centers comes out clean. Cool in pan 10 minutes. Remove to wire rack; cool completely.
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3) Meanwhile, prepare pumpkin cutouts. Increase oven temperature to 400 F. Line baking sheet with parchment paper. Unroll pie crust onto work surface. Using cookie cutter, or sharp paring knife, cut out 20 small (1- to 2-inch) pumpkins. {lace on baking sheet; score verticle lines on each pumpkin to resemble ridges. Bake 10 minutes or until light golden brown. Remove to wire rack; cool completely.
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4) Beat cream in large bowl at medium-high speed until stiff peaks form. Combine 1 cup whipped cream and pumpkin pie filling in medium bowl; mix well.
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5) Cut hole in center of each cupcake; discard cupcake pieces. Using spoon or piping bag fitted with small round tip, fill each hole with about 1 tablespoon of filling. Top evenly with remaining whpped cream; sprinkle lightly with nutmeg. Garnish with pumpkin cut outs.
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Originally Submitted
5/25/2013
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