Hidden Pumpkin Pie in a Snickerdoodle Cupcake

In this video we show you how to make snickerdoodle cupcake with a mini pumpkin pie inside! Watch our apple video to see how we made the homemade pie crust:

Items used in this pumpkin pie cheesecake recipe:

Snickerdoodle Cupcakes:
3 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1 tbsp cinnamon
1 cup butter
1 3/4 c granulated sugar
4 eggs
2 tsp vanilla extract
1 1/4 cups milk

Pumpkin Pie Filling:
1/2 cup brown sugar
3/4 cup pumpkin puree
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
pinch cloves
1/4 teaspoon salt
2 teaspoon cornstarch
1 egg
3/4 cup evaporated milk

Pie Pastry (or use store bought):
2 1/2 cups all purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup of cold butter
1/4-1/2 cup cold water

Small round cutter (2″-3″)

Mini pumpkin pies:
Mix all ingredients for filling and set aside.
Roll out pastry dough on a floured surface and cut into small rounds. Place each small round into a mini cupcake pan and press into the well. Fill with pumpkin filling. Bake at 375F for 10-12 minutes or until crust is golden brown. Allow to cool.

In a medium bowl, combine flour, baking powder, salt and cinnamon. Mix and set aside. In a stand mixer fitted with paddle attachment, cream butter and sugar until light and fluff. Add eggs one at a time and mix until combined. Add vanilla.
Add 1/3 of the flour mixture and mix, and half of the milk to the butter mixture in the bowl and mix. Continue to alternate flour and milk until all is added into batter.

Line cupcake wells with wrappers and place a small amount (1tbsp) of batter on the bottom of each liner. Place mini pie in the centre of the batter. Cover pie with 2-3 tbsp of batter. Bake at 350F for 22-25 minutes. Allow to cool and finish by topping with buttercream.

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