Wednesday, October 30, 2013

Pumpkin Pie Cupcakes

Around the middle of October I typically just start to buy one can of pumpkin puree and one can of condensed milk every time I go grocery shopping. You just never know when the absolute need for a delicious, pumpkin-y dessert will crop up, and with these items on hand, I am far closer to end-products like pie, bread pudding and these simple cupcakes.

I saw these on pinterest a couple of weeks ago, and immediately knew that I needed to find an occasion to make them. They're dense, very honest to the flavor of pumpkin pie, and delicious when topping with real whipped cream (is there any other kind?). And most importantly, they're ridiculously simple. Some measuring cups and spoons, a bowl and a fork will suffice. :)

-15 oz. can pumpkin puree
-1/2 cup white sugar
-1/4 cup brown sugar
-2 large eggs
-1 teaspoon vanilla extract
-3/4 cup evaporated milk
-2/3 cup all purpose flour
-2 teaspoons pumpkin pie spice
-1/4 teaspoon salt
-1/4 teaspoon baking powder
-1/4 teaspoon baking soda

-Preheat your oven to 350◦ and coat your cupcake pan with cooking spray or butter. 
-In a medium bowl, mix the pumpkin puree, sugars, eggs, vanilla extract and milk. Then, add the flour, pumpkin pie spice, salt, baking powder and baking soda. Mix to combine. 
-Fill each cup with 1/3 of the mixture, then bake for twenty minutes and allow to cool for twenty minutes. Chill in the refrigerator for around thirty minutes before serving.


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