Mini Pumpkin Crisp Cups
No pie crust necessary for these individual pumpkin crisps. A layer of pumpkin pie filling topped with an oat crisp and baked until golden brown. These can be a handheld dessert or eaten with a fork topped with vanilla ice cream. You choose!
Servings: 18
Equipment
- 2 muffin tins (standard size, not mini muffins)
Ingredients
PUMPKIN FILLING
- 1 can pumpkin purée (15 oz.)
- ¾ cup brown sugar packed
- 1 can evaporated milk 12 oz.
- 2 eggs lightly beaten
- 1 tsp. vanilla extract
- 1 ½ tsp. cinnamon (you can opt for all pumpkin pie spice in place of cinnamon, cloves and ginger, etc.)
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp nutmeg
- ½ tsp sea salt
CRISP TOPPING
- 1 cup all-purpose flour spooned and leveled
- 1 cup rolled oats
- ½ cup unsalted butter melted
- ½ cup brown sugar packed
- 1 - 1½ tsp cinnamon
- 1 tsp vanilla extract
- pinch of sea salt
- caramel sauce or whipped cream for serving
Instructions
- Preheat oven to 375°F. Line 2, 12-count muffin tin with 18 parchment cupcake liners.
- Combine all pie filling ingredients and whisk until smooth.
- Divide the filling evenly into each of the 18 muffin cavities, about ¼ cup filling in each.
- Combine the crisp topping ingredients until nice and crumbly. If it seems overly, wet, you can add a bit more flour.
- Sprinkle the crisp topping over the pumpkin mixture in the muffin tins (approx. 1 ½ - 2 Tbsp each)
- Bake for 22-27 minutes or until the topping is golden brown. You can test the pumpkin filling with a toothpick as well. If it comes out clean or with just a couple moist crumbs, then it’s ready!
- Allow to cool completely to set. We like to serve these with a drizzle of caramel sauce, but you can top with a big dollop of whipped cream or serve as is!
Notes
For more distinct pumpkin and crisp layers, you can bake the pumpkin filling for about 7-10 minutes and then add the crisp topping. We like the crisp topping to settle into the pumpkin filling a bit, but sometimes it will settle in a lot if there is a lot of the oat topping over top.
Storage: Store in an airtight container in the refrigerator for about 5 days. These should not be stored at room temperature. Allow them to sit out for about 15-20 minutes before serving to take the chill off.
To Freeze: Make sure they are fully cooled. Transfer to a freezer safe container, adding a layer of parchment between layers of the cups and freeze for up to 3 months