Tuesday, November 22, 2011
Pumpkin Spice Cupcakes
If you know me, I mean REALLY know me, you are aware that I am a person who does not enjoy pie. Weird, I know, but I'm just not really a fan. For some reason I can eat chocolate mouse pie, but that's about it. I really want to enjoy pumpkin pie to it's fullest over the Thanksgiving holiday, but I think it's the texture that gets me.
Since I'm weary of the pumpkin pie, I decided to try out some Pumpkin Spice Cupcakes to take to a Friendsgiving last weekend. Everyone loved them and OMGeee so did I! It tasted like a cupcake and not all squishy in my mouth. It's a definite try for the holiday. I'm so happy over it, I've shared the recipe below.
Enjoy the Thanksgiving holiday... and all your squishy pies!
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
Preheat the oven to 350F. Line a 12-cup muffin tin with paper or silicone liners. *If using paper liners, lightly coat them with cooking spray.
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.
Distribute batter evenly in the muffin tin. (they should be about 3/4 of the way full.)
Bake for 20 minutes. Cool cupcakes in pan. (They will sink as they are cooling.)
Chill cupcakes before serving. Top with lightly sweetened whipped cream.
Notes about the Recipe:
If you have silicone baking cups this is the time to use them. If not, lightly spray the inside of your cupcake liners with cooking spray. This will make the cupcakes come out nice and easily. If you don't do this you may end up scraping the delicious filling out of the liner with a spoon.
Don't be alarmed that these babies sink a bit after coming out of the oven. A dollop of fresh whipped cream fits perfectly into the sunken center!