Pumpkin Cups Recipes

PUMPKIN PIE CUPS

Steps:

• In a microwave, melt chocolate chips and shortening; stir until smooth. Using a narrow pastry brush, brush the inside of 2-in. foil muffin liners with a thin layer of melted chocolate, leaving a 1/8 inch rim unpainted at the top. Refrigerate for 15 minutes or until firm. Repeat layers 3 times., Meanwhile, in a food processor, puree the pie. Add the cream cheese, sugar and brown sugar and pulse until light and fluffy. , Spoon or pipe pumpkin mixture into chocolate shells. Chill until serving.

DIANNE'S PUMPKIN COOKIE CUPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 32 miniature muffin cups.
• Sift flour, baking powder, salt, and 1/4 teaspoon nutmeg in a bowl. In a separate large mixing bowl, cream unsalted butter with sugar with an electric mixer until smooth and workable; beat in egg and milk. Set the mixer to low speed and and gradually beat in flour mixture, beating just until the dough comes together.
• Pinch off dough by tablespoon, roll into a ball, and place balls into the prepared mini muffin cups.
• Bake in the preheated oven until edges start to turn golden brown, 8 to 10 minutes. Remove from oven and let stand for 1 minute. Use the back of a rounded teaspoon measure to press a small depression into the top of each cookie. Let the cookies cool for 5 minutes in pan before removing to finish cooling on a rack. It helps to give the cookies a little twist as you lift them out.
• Beat cream cheese with 1 cup confectioners' sugar in a bowl with an electric mixer until smooth. Slowly beat in pumpkin puree until thoroughly combined. Beat in remaining 2 3/4 cups confectioners' sugar, a little at a time. Stir in cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, and a pinch of cloves. Spoon or pipe the pumpkin mixture into each cookie cup.

PUMPKIN CUPCAKES

Steps:

• For the pumpkin cupcakes: Preheat the oven to 350 degrees F. Line one 12-cup muffin pan with paper cupcake liners.
• In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, baking powder, baking soda and 1/4 teaspoon salt. Set aside.
• In a large bowl, add the butter and the sugar. Beat with a hand-held mixer until light and fluffy, 3 to 4 minutes. Add the pumpkin puree and the vanilla extract. Slowly beat in the eggs, one at a time. Incorporate the dry mixture into the wet mixtures together until thoroughly combined.
• Using an ice cream scoop, fill each cupcake liner 3/4 of the way full. Bake until the tops turn golden brown and a toothpick inserted in the center of the cupcake comes out clean, about 20 minutes. Remove the cupcakes from the oven to a wire rack and cool completely before frosting.
• For the cream cheese frosting: Add the cream cheese, butter, maple syrup, and salt to a large bowl and beat until creamy. Gradually add the powdered sugar until thoroughly combined.
• Top the cupcakes with the frosting and chopped pecans.

PUMPKIN CUSTARD

Steps:

• In a large bowl, combine the first six ingredients; beat until smooth. Pour into four greased 10-oz. custard cups. , Place in a 13x9-in. baking pan; pour hot water around cups to a depth of 1 in. Bake, uncovered, at 350° for 20 minutes. , For topping, combine the brown sugar, pecans and butter. Sprinkle over custard. Bake 30-35 minutes longer or until a knife inserted in the center comes out clean. Serve warm or chilled; top with whipped cream and cinnamon if desired. Store in the refrigerator.

PUMPKIN CUPS

Steps:

• Preheat the oven to 350 degrees.
• Mix all the ingredients in the order given; pour into eight 6oz. greased custard cups (I thoroughly spray with non stick spray, it's easier).
• Set the custard cups in a shallow pan; fill the shallow pan with hot water (about half way up the custard cups).
• Bake 45 to 50 minutes, or until knife inserted in center of the pumpkin custard comes out clean.
• Chill; top with whipped cream and slivered crytallized ginger, if desired.
• (Though not as decadent as whipped cream and crytallized ginger, I sprinkle the custards with toasted wheatgerm while still hot, then I let them cool. Very tasty, very healthy, though probably not too convincing to some).

PUMPKIN PIE CUPS

Steps:

• HowToStep
• In a microwave, melt chocolate chips and shortening; stir until smooth. Using a narrow pastry brush, brush the inside of 2-in. foil muffin liners with a thin layer of melted chocolate, leaving a 1/8 inch rim unpainted at the top. Refrigerate for 15 minutes or until firm. Repeat layers 3 times., Meanwhile, in a food processor, puree the pie. Add the cream cheese, sugar and brown sugar and pulse until light and fluffy. , Spoon or pipe pumpkin mixture into chocolate shells. Chill until serving.