We can feel it in the air! Our favorite time of the year is getting near! Cooler weather, Back to School, changing leaves and Halloween goodies at the market can only mean one thing!
Fall is coming!
&
Autumn to us means Pumpkin everything.
With a recipe this simple, you won't ever have to wait until Thanksgiving to enjoy prized Pumpkin Pie.
These tasty treats are mini replicas of our favorite Fall time dessert and this "cupcake" is so delicious, you won't even miss the crust. ;) These Pumpkin cupcakes have a consistency like a real Pumpkin Pie.
Let us know what you think!
Pumpkin Pie Cupcakes:
What you'll need:
- 1 -15 oz can pumpkin puree
- 1/2 c sugar
- 1/4 c brown sugar
- 2 large eggs
- 1 tsp. vanilla extract
- 3/4 c evaporated milk
- 2/3 c flour
- 1/4 tsp. salt
- 1/4 tsp. baking powder
- 1/4 tsp. baking soda
- 2 tsp pumpkin pie spice
- 8 oz whipped cream
- non-stick cooking spray
Directions:
- Preheat oven to 350 degrees
- Mix pumpkin, sugar, brown sugar, eggs, vanilla, and milk in a large bowl.
- Next add in the flour, pumpkin spice, salt, baking soda, baking soda and mix
- Divide batter into a non-stick sprayed cupcake baking sheet, filling each up about 3/4 each cup. Note: These cupcakes don't rise.
- Bake for approx. 18 minutes. (Cupcakes won't appear fully baked, as they have a pie consistency.)
- Remove from pan and chill in refrigerator for 30 minutes.
- When cupcakes are chilled, dollop a tablespoon of whipped cream on each cake. Top each cake with a sprinkle of pumpkin spice and serve.
Your family, friends, or co-workers will rave at this great dessert. Easy, fun, bite-sized and delicious! Enjoy!
