How cute are these pumpkin crumble cups? We may be a bit biased, but we’re
pretty sure these are going to become a favorite treat during the fall. Think of them
as mini pumpkin pies- with a deliciously crispy crust and sweet, crumble topping.
We use our cinnamon maple crisps to create the crumble because the cinnamon
maple flavor compliments the pumpkin mousse filling. The crisps also give that
satisfying crunch that contrasts with the creamy pumpkin. We recommend serving
these at your next get together, or making them as a treat for yourself. Top with
whipped cream for the ultimate treat!
*To make these dairy free, you can substitute margarine for butter, and coco whip for whipped cream - Anna Goldstone 📸 @annaseatzz
Cinnamon Maple Crumble
4 tablespoons melted butter (½ a stick)
1 tablespoon brown sugar
1 box of Cinnamon Maple Crisps
1- 15oz. can of pumpkin puree
¼ cup maple syrup
2 teaspoons pumpkin pie spice
½ teaspoon salt
Pre-heat the oven to 350 degrees.
Line a cupcake pan with liners.
In a food processor pulse crisps until finely ground.
Add brown sugar and a tablespoon of butter.
Keep adding butter in increments. Save half of the crumbles for the topping.
Set aside half of the mixture for your crumble topping. With the remaining half, add a tablespoon of mixture and pack it down in your tin with liners. Bake the crust for five minutes.
Remove, and let cool for an hour.
To make the filling, mix pumpkin, pumpkin pie spice, maple syrup, butter, and salt. If you want a smooth texture, I would put it in the blender.
Add 1-2 tablespoons of pumpkin filling to each pie. Disperse the crumble on top of the cups. Enjoy!
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