The amazing pumpkin dishes continue! This treat was a bit unexpected as I was expecting more of a cupcake- and my this I mean cake texture. This was more like a mini pumpkin pie inside of a cupcake liner, minus the crust. I probably could have guessed this from reading the description but my mind just evolved the idea from the word cupcake. It was delicious nonetheless! I would definitely recommend these for a party as I probably wouldn’t make these for my own enjoyment on a casual afternoon. Whipped cream is a must!
I didn’t get a picture of these sadly enough! The recipe blog has an awesome one though!
I got this awesome recipe from Baking Bites!
Impossible Pumpkin Pie Cupcakes
2/3 cup all purpose flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 tsp pumpkin pie spice
1 15-oz can pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
1 tsp vanilla extract
3/4 cup half and half (or evaporated milk)
Preheat the oven to 350F. Line a 12-cup muffin tin with paper or silicone liners.
In a medium bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice
In a large bowl, whisk together pumpkin puree, sugar, brown sugar, eggs, vanilla and half and half until well combined. Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth.
Fill each muffin cup with approximately 1/3 cup of batter.
Bake for 20 minutes. Cool cupcakes in pan. They will sink as they cool.
Chill cupcakes before serving. Top with lightly sweetened whipped cream.