Impossible Pumpkin Pie Cupcakes

By darusts

Ingredients

• 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)

Details

Servings 12
Adapted from bakingbites.com

Preparation

Step 1

Pumpkin pie is one of my favorite autumn treats and I make it often once the weather starts to get cool, but I also like to try and find new twists to put on it to keep it interesting.

are some of my favorite variations. This year, I set out to put pumpkin pie in a cupcake form, something that could easily be eaten by hand but still had that custardy feel of a real pumpkin pie. Plus, it’s always nice to have another cupcake recipe around.



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

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.

Makes 12