Instructions

CUPCAKES

1. Adjust an oven rack to the center of the oven and heat to 350 degrees. Line cupcake pans with cupcake liners and set aside.
2. In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, salt and cloves and set aside.
3. In the bowl of a stand mixer, fitted with the paddle attachment, mix together the oil and sugars on medium speed for 2 minutes. Reduce the speed to medium-low and add the eggs one at a time, scraping the sides of the bowl as needed.
4. Reduce the mixer speed to low and add the flour mixture in two batches and mix until just combined. Add the pumpkin puree and mix on low speed until combined, about 30 seconds. Give the batter a final stir by hand with a rubber spatula and evenly divide batter into prepared cupcake pans, filling about two-thirds full. Bake for 15 to 20 minutes or until a toothpick inserted in the centers comes out with a few moist crumbs attached, rotating pans halfway through baking. Let cupcakes cool in their pans on wire racks for 10 minutes, then invert on wire racks to cool completely.

GARNISH

Adjust an oven rack to the center position and heat oven to 400 degrees. On a lightly floured work surface, roll out the pie dough and cut small fall-themed shapes using a small cookie cutter. Place shapes on a baking sheet lined with parchment paper. Grate a sprinkle of nutmeg over each shape and bake until the edges turn golden, about 5 minutes. Let cool on wire racks and set aside to cool before using.

BUTTERCREAM

1. Place egg whites and sugar in the bowl of a stand mixer. Whisk together by hand to combine. Fill a medium saucepan with about 2 inches of water and heat over medium-high heat. Once the water comes to a simmer, place mixer bowl on top making sure the bottom of the bowl does not touch the water. Attach a thermometer to the bowl and heat egg white mixture until it reaches 160 degrees, stirring frequently.
2. Once the egg white mixture reaches 160 degrees, transfer the mixer bowl to the mixer stand fitted with the whisk attachment and beat the egg white mixture on medium-high speed until it holds medium-stiff peaks, about 8 to 10 minutes. Switch the whisk attachment for the paddle attachment and with the mixer on low speed add the butter one tablespoon at a time then add the vanilla extract. Once combined, add the graham cracker crumbs and cinnamon and turn up the mixer speed to medium-high and beat until the buttercream is silky and smooth, about 5 minutes.

WHIPPED  CREAM

1. In the bowl of a stand mixer fitted with the whisk attachment, add the sugar, salt, cream and vanilla extract and mix on medium-low speed for about 1 minute or until the sugar has dissolved. Increase the speed to medium-high and whip until the cream is thick enough to hold firm peaks, about 3 minutes.

ASSEMBLE

1. Fit a #827 Ateco piping tip in a piping bag and fill with buttercream. Pipe a buttercream swirl on top of each cupcake. In another piping bag fitted with a Wilton 1M piping tip fill with whipped cream and pipe a small star on top of the buttercream. Garnish each cupcake with a pie crust garnish and serve immediately.