Pumpkin Pie Cupcakes with Whipped Cream Recipe - PCOS-Friendly Recipe
This Pumpkin Pie Cupcakes with Whipped Cream Recipe is a PCOS-friendly recipe.
Nutrition per Serving
Ingredients
- 1 sheet refrigerated pie pastry
- 1 can (15 ounces) solid-pack pumpkin
- 4 large eggs
- 1/2 cup canola oil
- 1/2 cup water
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 cups sugar
- 1 tablespoon cornstarch
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350 °. Line 24 muffin cups with foil liners.
- On a work surface, unroll pastry sheet. Cut 24 circles with a floured 2-1/4-in. round cookie cutter, rerolling scraps as necessary. Press one pastry circle into each liner. Bake 10-12 minutes or until lightly browned. Cool 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 20-25 minutes or until a toothpick inserted in center comes out clean, 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.
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Frequently Asked Questions
Yes, this Pumpkin Pie Cupcakes with Whipped Cream Recipe recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.
Yes, this recipe works well as a PCOS-friendly Dessert. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.
This recipe can be part of a structured PCOS meal plan. It makes 24 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.
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