Pumpkin Angel Food Cupcakes

Light as a cloud, these Pumpkin Angel Food Cupcakes are filled with warm pumpkin flavor and topped with a pumpkin spiced whipped cream.

Love pumpkin cupcakes? Try these Pumpkin Cupcakes with Cream Cheese Frosting or these Pumpkin Cheesecake Cupcakes.

Since we are turning to all things pumpkin, I thought I’d break out my first pumpkin recipe of the season, inspired by my love of angel food cake:

Pumpkin Angel Food Cupcakes with Pumpkin Spiced Whipped Cream. Oh, yeah.

I used to be totally intimidated by making angel food cake from scratch and not from a mix. But it’s so easy to make.

The biggest thing you’ll want to focus on is making sure you don’t deflate the egg whites. It gets a little tricky when you are folding in flour, sugar and spices, and then the pumpkin. But just use a light hand and you’ll be ok.

The other way that these Pumpkin Angel Food Cupcakes differ from a regular cupcake is that you have to fill the whole cup with batter. Don’t be tempted to fill them 2/3 full like you would do for a normal cupcake, or you’ll end up with little, short cupcakes. These cupcakes will rise up a bit while they are baking, but they will shrink back down, so if you don’t fill the cups full enough, you will end up with cupcakes that shrink down more than you’ll want them to.

On top of the cupcakes, I made a simple pumpkin spiced whipped cream. I didn’t want anything too heavy or two sweet, and the whipped cream was awesome. I also topped mine with some caramel sauce just for fun. It was messy and sticky, but I didn’t mind it one bit! Feel free to leave it off, though, if you want the true pumpkin flavor to come through!

More Pumpkin Recipes

Pumpkin Fudge
Pumpkin Cheesecake with Caramel Sauce
Baked Pumpkin Donuts
Pumpkin Cake with Cinnamon Cream Cheese Frosting

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Pumpkin Angel Food Cupcakes

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Author: Deborah Harroun

Prep Time: 15 minutes minutes

Cook Time: 18 minutes minutes

Total Time: 33 minutes minutes

Servings: 16 -18 cupcakes

Course: Dessert

Cuisine: American

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Light as a cloud, these Pumpkin Angel Food Cupcakes are filled with warm pumpkin flavor and topped with a pumpkin spiced whipped cream.

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Ingredients

Cupcakes:

• ▢ 3/4 cup sugar divided
• ▢ 1/2 cup cake flour
• ▢ 3/4 teaspoon pumpkin pie spice
• ▢ 6 egg whites at room temperature
• ▢ 1/2 teaspoon cream of tartar
• ▢ 1/8 teaspoon salt
• ▢ 6 tablespoons pure pumpkin puree

Frosting:

• ▢ 1 1/2 cups heavy cream
• ▢ 1/4 cup powdered sugar
• ▢ 1 teaspoon pumpkin pie spice
• ▢ 1/4 cup pure pumpkin puree
• ▢ caramel optional

Instructions

• Preheat the oven to 325ºF. Line 16 muffin tins with cupcake liners.
• In a bowl, sift together 6 tablespoons of the sugar, the cake flour and the pumpkin pie spice. Set aside.
• In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and cream of tartar. Beat until the eggs get foamy, then slowly add the salt and the remaining 6 tablespoons of sugar. Continue to beat until the eggs have stiff peaks.
• Remove the bowl from the mixer, and 1/4 of the sifted flour mixture. Gently fold until almost incorporated, then add another 1/4 of the flour. Continue to fold, adding in the flour in 2 more batches. Gently fold in the pumpkin until no streaks remain.
• Fill each muffin cup full of the batter. The batter should come all the way to the top. Bake until the cupcakes spring back when touched lightly, about 18 minutes. Let the cupcakes cool completely.
• To make the frosting, beat the cream until it starts to thicken, then gradually add the powdered sugar and pumpkin pie spice. Add the pumpkin puree and beat until stiff.
• Pipe the frosting onto the cooled cupcakes. Drizzle with caramel, if desired.

Keywords: angel food cake, pumpkin cupcakes