1/2 cup canned pumpkin puree (not the one labeled pumpkin pie filling)
1 Tbsp heavy cream
1/2 cup heavy whipping cream
1/4 cup powdered sugar
1/2 tsp vanilla extract
Brown food coloring
Preheat oven to 350F. Line a cupcake pan with 8 cupcake liners*. Set aside.
In a medium bowl, whisk together flour, cinnamon, allspice, nutmeg, baking powder, baking soda, and salt. Set aside.
In a large bowl, whisk together the sugar, oil, and egg until smooth. Whisk in the pumpkin and 1 Tbsp cream. Whisk in flour mixture until smooth.
Scoop the batter into the cupcake liners.Bake for 20 minutes or until a toothpick inserted in the middle comes out clean. Let cool in pan for about 10 minutes then remove to a cooling rack to finish cooling.
When the cupcakes are completely cooled, make the whipped cream: In a large bowl, beat 1/2 cup heavy whipping cream until it starts to thicken. Gradually add in powdered sugar and vanilla then continue beating until stiff peaks form (when you remove the beater(s) straight up, the peaks will stay in place without falling over). Take a little bit of whipped cream and pipe a white star into the middle of each cupcake**.
With the remaining cream, stir in the food coloring, adding only a few drops at a time until the desired shade of brown is reached. Pipe a pie crust onto each cupcake.
*I know 8 is a weird number for cupcakes. After I scaled down the recipe, I ended up getting more than 6.
**If you do not want to pipe them into mini pies, stop at this point and pipe as desired.
Recipe by Chocolate Moosey at http://www.chocolatemoosey.com/2012/11/13/pumpkin-pie-cupcakes/