Crustless Pumpkin Pie Cupcakes with Maple Bourbon Whipped Cream

Creamy and sweet, these Crustless Pumpkin Pie Cupcakes with Maple Bourbon Whipped Cream are unique and really delicious.

If you want a single serving pumpkin dessert that isn't expected, these cupcakes are a great option. Serve with a boozy (or not!) freshly whipped cream and these are one of the best desserts you'll eat this Fall!

Crustless Pumpkin Pie Cupcakes with Maple Bourbon Whipped Cream
Makes 12 cupcakes
Cupcake recipe source: The Recipe Critic

• 1 (12 oz) can pure pumpkin puree
• 3/4 cup evaporated milk
• 3/4 cup white granulated sugar
• 2/3 cup all purpose flour
• 2 eggs
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon pure vanilla extract
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon cloves
• 1/8 teaspoon nutmeg

Maple Bourbon Whipped Cream

• 1 cup cold heavy whipping cream
• 1 to 1 1/2 tablespoons bourbon (optional)
• 1 to 2 tablespoons real maple syrup (or powdered sugar)
• 1 teaspoon pure vanilla extract

Preheat the oven to 350 F and line a standard cupcake pan with liners.

Sift the flour, salt, baking powder, baking soda, and the spices in to a bowl. Set aside.

In another bowl, whisk the pumpkin, eggs, vanilla, sugar, and evaporated milk until smooth. 

Add the dry ingredients in to the wet and mix until combined. 

Scoop 1/3 cup batter into the liners. Bake for 20 to 25 minutes minutes. The middle will be custard-y in texture, similar to pumpkin pie. The cakes will rise and then fall as they cool.

Allow to cool until room temperature, then refrigerate for at least 30 minutes. 

For the whipping cream, add all the ingredients, preferably cold, and whip until soft peaks form, about 2 to 4 minutes.

Spoon a dollop of the whipped cream on top of the cooled, refrigerated cupcake and enjoy!