- 12
Ingredients
- 2/3 2/3 2/3 C all purpose flour
- 1/4 1/4 1/4 tsp baking powder
- 1/4 1/4 1/4 tsp baking soda
- 1/4 1/4 1/4 tsp salt
- 2 2 2 tsp pumpkin pie spice
- 15 15 15 oz canned pumpkin puree
- 1/2 1/2 1/2 C sugar
- 1/4 1/4 1/4 C brown sugar
- 2 2 2 eggs, large
- 1 1 1 tsp vanilla
- 3/4 3/4 3/4 C half & half (evaporated milk)
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.
This cupcake recipe is based on an impossible pie recipe. Impossible pie is a concept that is a popular “back of the box” recipe for baking mixes, like bisquick. These “pies” have a little bit of flour in their mix that turns into a firm, crust-like outer layer around the filling in just the same way as this
. I incorporated enough flour and leavening into the cupcake batter that a firmer shell forms around the more custardy pumpkin pie center, make these easy to eat and handle, but delivering that familiar pumpkin pie texture and flavor.
Granted, the real pie is a little bit more custardy and I do like the crispness of a good crust on a pie, but you can’t beat the ease of being able to take a portion of pumpkin pie wherever you go. If you have silicone cupcake liners, you’ll be able to pop the mini pies out easily, but they can also be served with regular paper liners (easier to handle).
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.
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.
Makes 12
I froze them. They retained a little water. But my husband sure liked them regardless. Went to get one and they were gone. To make them lighter, I used no sugar – a few packets of Stevia and some agave. Friends at work loved them.
I really want to make these now but have no half and half or evaporated milk!! It there anything I can do besides wait… =(
Dana – You can definitely use a blend of cinnamon and cloves in place of the pumpkin pie spice!
Absolutely we’re a big hit with my guests on Thanksgiving. Easy to make and delicious topped with whipped cream & nuts. Loved them – thanks for the great recipe
I made these yesterday and they were delicious , they stuck to the paper liners a little bit but other than that they were really good and easy to make. Put some cool whip on top and it’s just like a little pumpkin pie!
Jessica – You can find ramekins that are just about the same size as a standard cupcake at many baking stores. If you can’t, however, then you’ll need to extend the baking time by probably 10 minutes or so, depending on your oven and assuming that you double the amount of batter in each ramekin. You’ll have to check them to make sure that they are set before taking them out of the oven.
I made these with gluten free flour for my wife n daughter. I added pumpkin cream Cheese on top. They loved them.
I made them today, super easy to make. But i wonder, in the picture the middle looks like the consistancy of a regular pumpkin pie. But mines turned out more dense. What is the middle consistancy supposed to be?
I tried to make these this weekend, but unfortunately mine didn’t turn out right- and now I’m trying to trouble shoot what went wrong! Mine never looked “done,” even though I left them in the oven for quite some time. The tops began to burn, so I gave up- but the middle never set, and the edges never firmed up. Any ideas?
Food & Relief Friday: Mini-Pumpkin Pie Cupcakes & Redecorating—My Heartbeat « free to be courageous
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