Pumpkin Pie Mini Muffins in 25 Minutes

Instructions:

1. In a medium bowl, whisk together the all-purpose flour, powdered sugar, and salt.
2. Use a pastry cutter or fork to work the cold cubed butter into the flour mixture until it resembles coarse crumbs with a few pea-sized lumps.
3. Stir in ice-cold water one tablespoon at a time until the dough just holds together.
4. Pinch off small pieces of dough and press them firmly into the bottom and up the sides of each mini muffin cup.
5. In a separate bowl, beat the pumpkin puree and brown sugar together until smooth.
6. Add eggs one at a time, beating well after each addition.
7. Stir in the heavy cream, pumpkin pie spice, vanilla extract, and salt until the batter is a consistent, glossy orange hue.
8. Transfer the filling to a piping bag and fill each crust-lined cup to the brim.
9. Place in a preheated oven at 350°F (175°C) and bake for 12–15 minutes until the edges are set and the center has a slight puff.
10. Allow the muffins to cool in the pan for 10 minutes to ensure the custard sets and does not collapse.
11. Transfer the mini muffins to a wire rack to cool completely.