Pumpkin Pie Cupcakes With Whipped Cream

• 1 sheet refrigerated pie crust
• 1 can (15 ounces) solid-pack pumpkin
• 4 large eggs, room temperature
• 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
• 2 cups heavy whipping cream
• 1/2 cup confectioners' sugar
• Ground cinnamon

1. Preheat oven to 350u0b0. Line 24 muffin cups with foil liners.
2. On a work surface, unroll crust. Cut 24 circles with a floured 2-1/4-in. round cookie cutter, rerolling scraps as necessary. Press one crust circle into each liner. Bake until lightly browned, 10-12 minutes. Cool on wire racks.
3. 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.
4. Bake until a toothpick inserted in center comes out clean, 20-25 minutes, rotating pans halfway through baking. Cool in pans 10 minutes before removing to wire racks to cool completely.
5. 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.

crust, solidpack pumpkin, eggs, canola oil, water, vanilla, allpurpose, sugar, cornstarch, baking powder, baking soda, pumpkin pie spice, salt, heavy whipping cream, sugar, ground cinnamon

Taken from www.tasteofhome.com/recipes/pumpkin-pie-cupcakes-with-whipped-cream/ (may not work)