Pumpkin Spice Mousse Cups
Pumpkin Spice Mousse Cups
Who says that dessert has to be just cookies, cakes, and pies? These Pumpkin Spice Mousse Cups are about to be your new favorite dessert.
When’s the last time that you enjoyed a mousse cup? If you’re anything like me, it had been forever. And I decided that this was something that needed to be changed. With all things fall happening right now, it just seemed like perfect timing to whip up mousse cups that taste like pumpkin spice. I’m happy to report that I was 100% right with that thought process and I’m so excited to be sharing this delicious recipe with you!
These little cups of pumpkin mousse are so tasty! It’s like a little pumpkin pie, all your own. These would be great additions to any dessert table, or to have around when you don’t want to make a whole pie. They’re easy, and come together quickly, and I know you’re going to love them. Be sure to put these in your favorites so you can have this recipe handy for all your Fall get together’s!
PIN IT!!
What if my topping doesn’t whip up for stiff peaks?
If you find that your topping on top is a bit runny looking, you’re just going to need to add in some more of the powdered sugar. I usually do this spoonful by spoonful until I get the consistency that I want. And don’t fret, it happens to the best of us. The great part about this recipe is that it’s easy to fix any type of issues.
What does the mousse look like as your making it? See the pic’s right here!!
Plus the granola cup you will be placing your mousse in!
How long will these Pumpkin Spice Mousse Cups stay good in the fridge?
This is where you have to pay attention and remember when you made them. I always recommend that you eat them within 3 days of making them so that they taste their freshest and best.
What can I use instead of maple syrup?
If you don’t have maple syrup to use for this recipe, you can always add in more honey. It helps with the sweetness and is certain to be just as good. The one thing that will change is that your mousse cups will no longer have that maple flavor though since you aren’t using any of the maple syrup.
Get ready for a true treat for your taste buds. These pumpkin spice mousse cups are so delicious and easy to make, you’re about to be the real MVP of your family once they try these simple treats!
OTHER PUMPKIN RECIPES YOU MIGHT LIKE:
Pumpkin Cupcakes with Cream Cheese Frosting
Pumpkin Lasagna Dessert
White Chocolate Pumpkin Spice Latte
Pumpkin Meringues
Pumpkin Spice Mousse Cups
Ingredients
FOR THE GRANOLA CRUST:
- 3 ½ cups quick cooking oats
- ½ stick of butter - melted
- ½ cup brown sugar
- ½ cup honey
- ¼ cup peanut butter
- ⅓ cup maple syrup
FOR THE MOUSSE FILLING:
- 8 oz. cream cheese - softened
- 1 cup canned pumpkin
- 1 tsp. cinnamon
- ½ tsp. pumpkin pie spice
- 1 ½ cups powdered sugar
- 1 tbsp. vanilla extract
FOR THE WHIPPING CREAM TO FOLD INTO THE PUMPKIN
- 2 cups heavy cream
- 1 cup powdered sugar
- 1 tsp. vanilla extract
Instructions
- In a large bowl, combine the Oats, butter, brown sugar, honey, peanut butter, and Maple syrup, and blend until all ingredients are well mixed.
- Place butter on your fingers and press the Oat mixture into a muffin tin until all the Oat mixture has been used - about 16 - 20 muffin spaces.
- Place the muffin tin(s) in the oven at 400 degrees for about 10 minutes, or until the crusts are golden brown.
- Remove the muffin tin (s) from the oven and allow them to cool for about 20 minutes, then remove the Oat cups from the muffin tins and place on Parchment paper to continue cooling.
- In the mixing bowl of a stand mixer, place the heavy cream, powdered sugar and vanilla, and mix on low to blend. Scrape down the sides of the bowl, and mix again until all ingredients are completely incorporated. Turn mixer on high, and whip the cream until it forms stiff peaks, 1 - 3 minutes, depending on temperature, and speed of mixer. When cream is whipped, carefully place it into another bowl, and place in the refrigerator
- No need to rinse the mixing bowl, just add the cream cheese, and mix on medium speed until smooth and creamy. Add the pumpkin, cinnamon, pumpkin pie spice, and vanilla, and blend until all ingredients are well blended together. Add the powdered sugar a little at a time until it's completely mixed. Scrape down the sides of the bowl, and blend again, making sure there are no lumps of cream cheese.
- Remove the whipped cream from the refrigerator, and gently fold into the cream cheese/pumpkin mixture, until blended, but do not stir, or over blend - so the whipped cream does not fall, or go flat. Place the Mixing bowl with the Pumpkin Mousse filling in it, in the refrigerator.
- Check the Oat cups to make sure they are completely cool. If they are not cool, place the parchment paper on a cookie sheet, and place the Oat cups on the parchment paper, and place in the refrigerator until completely cool.
When Oat cups are cool to the touch, remove from the refrigerator, but leave them on the cookie sheet. Remove the Pumpkin Mousse filling from the refrigerator, and place the filling in a pastry bag with the star, or flower tip, and fill the cups with the Mousse filling or spoon into granola cups. Sprinkle with cinnamon, or granola to enhance the tops of the mousse. Serve at once, and Enjoy!
Notes
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
