Ingredients
1 sheet refrigerated pie crust1 can (15 ounces) solid-pack pumpkin4 large eggs, room temperature1/2 cup canola oil1/2 cup water2 teaspoons vanilla extract3 cups all-purpose flour2 cups sugar1 tablespoon cornstarch2 teaspoons baking powder1 teaspoon baking soda1 teaspoon pumpkin pie spice1/2 teaspoon saltWHIPPED CREAM:2 cups heavy whipping cream1/2 cup confectioners’ sugarGround cinnamon
Preparation
Preheat oven to 350°. Line 24 muffin cups with foil liners.
On a work surface, unroll crust. Cut 24 circles with a floured 2-1/4-in. round cookie cutter, rerolling scraps as necessary. Press 1 crust circle into each liner. Bake until lightly browned, 10-12 minutes. Cool in pans on wire racks.
In a large bowl, beat pumpkin, eggs, oil, water and vanilla until well blended. In another bowl, whisk flour, sugar, cornstarch, baking powder, baking soda, pie spice and salt; gradually beat into pumpkin mixture. Pour 1/4 cup batter into each prepared cup.
Bake until a toothpick inserted in center comes out clean, 20-25 minutes, rotating pans halfway through baking. Cool in pans 10 minutes before removing to wire racks to cool completely.
For whipped cream, in a large bowl, beat cream until it begins to thicken. Add confectioners’ sugar; beat until soft peaks form. To serve, dollop over cupcakes; sprinkle with cinnamon.
