Carla Hall’s pumpkin cupcakes with apple pie filling can be prepared ahead of time for Thanksgiving dessert

Chef Carla Hall has a delicious and festive dessert this Thanksgiving that’s perfect for every taste, and it can be prepared ahead of time to save time on turkey day.

The judge on Food Network’s “Harry Potter: Wizards of Baking” stopped by “Good Morning America” ​​on Thursday to share her pumpkin cupcakes with apple pie filling and cream cheese frosting.

She was joined by actors James and Oliver Phelps, who starred in the films as Fred and George Weasley, to share more behind-the-scenes anecdotes as hosts of the magical-themed baking series.

Check out her full recipe below.

Pumpkin cupcakes with apple pie filling

Total: 1 hour and 15 minutes (including cooling time)

Active: 45 min

Yield: 12 cupcakes

Ingredients

Cupcakes:

Nonstick cooking spray

1 3/4 cups cake flour (see Cook’s Note)

2 teaspoons pumpkin pie spice

1 1/2 teaspoons baking powder

1/2 teaspoon fine salt

One 15-ounce can of pure pumpkin puree

1 cup granulated sugar

1 1/2 sticks (12 tablespoons) unsalted butter, melted

2 large eggs

1/4 cup milk

2 teaspoons pure vanilla extract

Pie crust cutouts:

A half-rolled pie crust (store-bought or homemade)

2 tablespoons milk, for brushing

Orange, yellow and red sanding sugar, for sprinkling

Filling:

2 tablespoons unsalted butter

1 pound apples, peeled, cored and diced

1/4 cup granulated sugar

1 teaspoon pumpkin pie spice

Pinch of fine salt

Cream cheese frosting:

8 ounces cream cheese, softened

1 stick (8 tablespoons) unsalted butter, softened

1 teaspoon pure vanilla extract

3 cups confectioners’ sugar

Fall themed sprinkle mix, optional

Directions

Special equipment: a 12-cup muffin tin; a leaf-shaped cookie cutter; a piping bag with a large star tip

For the cupcakes: Place an oven rack in the center of the oven and preheat to 350 degrees F. Prepare a 12-cup muffin tin by spraying the cups with cooking spray.

Mix the flour, pumpkin pie spice, baking powder and salt in a large bowl. Beat the pumpkin, granulated sugar, butter, eggs, milk, and vanilla together in a medium bowl. Pour the pumpkin mixture into the flour mixture and stir gently until just incorporated (it’s okay if there are some lumps).

Divide the batter among the cups of the muffin tin, filling each about three-quarters full. Bake until the tops spring back when pressed lightly with your fingertip and a toothpick inserted into the cupcakes comes out clean, 24 to 28 minutes. Let the cupcakes cool in the pan for 10 minutes, then remove from the pan and let cool completely on a rack, about 30 minutes.

Meanwhile, for the pie crust cutouts: While the muffins are cooling, line a baking sheet with parchment. Using a leaf-shaped cookie cutter, cut 12 leaves from the pie crust. Brush each with milk and sprinkle generously with all three colored sugars. Roll 4 pieces of aluminum foil into small pieces about the width of the baking sheet and about 1/2 inch thick. Place them on the baking tray and drape the leaves over them. Bake with the oven still at 350 degrees F until deep golden brown, 10 to 15 minutes, rotating the baking sheet halfway through. Let cool completely on the baking sheet.

For the filling: Melt the butter in a nonstick frying pan over medium heat. Add the apples and cook until they begin to soften, about 5 minutes. Add 1/2 cup water and cook until reduced by half, about 3 minutes. Add the granulated sugar, pumpkin pie spices and salt. Cook, stirring frequently, until the apples are soft and the sauce is syrupy, about 10 minutes. Set aside.

For the cream cheese frosting: Beat the cream cheese, butter, and vanilla in an electric mixer fitted with the paddle attachment until light and fluffy, about 3 minutes. Add the confectioners’ sugar 1 cup at a time, starting on low speed and then beating on high until completely combined, about 30 seconds per cup. Once all the sugar is combined, continue beating the frosting until it is very smooth and light, about 1 minute. Transfer the icing to a piping bag fitted with a large star nozzle.

To fill and cover the cupcakes, use a teaspoon or melon baller to take a small scoop from the top center of each cupcake (discard these cupcake pieces or save them for another use). Spoon some apple filling into each hole. Pipe a generous amount of frosting onto each cupcake and decorate the top of each cupcake with the fall sprinkle mix, if using. The cupcakes can be refrigerated for up to 2 hours at this point if you prefer them chilled.

Just before serving, gently press a cut out cake base into the frosting of each cupcake.

Cook’s note: When measuring flour, we scoop it into a dry measuring cup and level off the excess. (Scooping directly from the bag will compact the flour, resulting in dry baked goods.)

Make progress

Pie crust leaves

Apple filling

Glaze

Decor changes

Gel food coloring instead of sanding sugar onto leaves

Apple chips and autumn-colored sprinkles

Substitutions

Baked sweet potato puree instead of pumpkin.

If using canned sweet potatoes, drain them first and place them in a 350° oven on a baking sheet (covered) for 15-20 minutes to dry out a bit. Then puree.

Store-bought shortbread cookie dough instead of pie crust.

Tips

Use a large ice cream scoop to spread the cake batter into the muffin tin

Make your frosting or use it from the store

Make cupcakes in advance and freeze them

Form aluminum foil into small logs to form dough leaves. This creates movement, because they are not flat

Recipe reprinted courtesy of Carla Hall.

Carla Hall’s Pumpkin Cupcakes with Apple Pie Filling Can Be Made Ahead for Thanksgiving Dessert originally appeared on goodmorningamerica.com