I made a treat for a work friend whose last day at our tv station was Friday. Brad is moving on to further his education, which I applaud! However, since he’s been someone I’ve enjoyed working with as he cheerfully ran camera for my cooking segments, helped me post stories to our website, and other various things he has done so skillfully, I’ll miss his presence at work!
Brad told me his favorite dessert in the world in pumpkin pie. I thought I’d put a spin on pumpkin pie by making pumpkin pie muffins with homemade whipped cream; that way, they were portable and easy to eat at work. There’s no crust to fool with, but they’re firm enough not to require it. They turned out perfectly!
Well, unfortunately, on the way to work that morning, I got a phone call from my son saying he and his brother had just been in an accident! That is always a moment of terror for a parent, isn’t it? Thankfully, they’re both ok and no one else was involved. However, I picked them up, had the truck towed, and took my boys home to doctor their minor injuries and to feed them.
Needless to say, Brad didn’t get his special pumpkin pie muffins. (My apologies, Brad!) My boys said that they were delicious.
Here’s the recipe:
Pumpkin Pie Muffins with homemade whipped cream
- 1 can(s) 15 oz can pumpkin puree
- 1/2 c granulated cup sugar
- 1/4 c brown sugar
- 2 large eggs
- 1 tsp real vanilla extract
- 3/4 c milk (I used whole)
- 2/3 c all purpose flour
- 2 tsp pumpkin pie spice
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/4 tsp baking soda
1. Spray muffin tins with cooking spray, or use a silicone muffin tin. Do not use paper liners, as they will stick. Preheat oven to 350 degrees Fahrenheit.
2. In a medium mixing bowl, combine pumpkin, both sugars, eggs, milk and vanilla. Whisk until smooth.
3. In a separate bowl, combine flour with spices, baking soda, baking powder and salt. Whisk to distribute spices evenly in the flour.
4. Add dry ingredients to the wet ingredients using a hand mixer or by just stirring vigorously until well-combined and the mixture lightens in color slightly.
5. Scoop into regular-sized muffin tins using 1/3 cup measure. Bake for 20 minutes. Cool in pan for 2o minutes, then remove from pan and chill in refrigerator for about one-half hour.
6. Top with whipped cream (homemade or Reddi-Whip… but, please, don’t use chemical concoctions in tubs! It’s not good for you and tastes nothing like real whipped cream)
To make whipped cream:
Place 16 ounces of cold heavy whipping cream into large, cool mixing bowl. Using hand mixer or stand mixer with whisk attachment, begin whisking the cream, gradually increasing speed to high. Let the cream mix on high speed until it begins to thicken. (just a couple of minutes; just when you think it isn’t going to happen, it does!) When cream just begins to thicken, gradually add three tablespoons powdered sugar by sprinkling over the top of the cream, and blending it in. Sprinkle in one teaspoon vanilla extract. When the cream is thick enough to make stiff peaks when you lift the beaters out of the mixture, it’s perfect. Do not overbeat, or you will end up with very sweet, delicious butter.
(The muffin recipe is one that has been shared all over Facebook! I have no idea who the original creator is; regardless, I hope you’ll all enjoy it and let me know how you like it!)
You might also like: Spiced apple-pumpkin bread with dried cranberries
Copyright 2014 Stephanie Hill Frazier. All rights reserved.