I love the Holidays. It is honestly my favorite time of year but this year has been a hectic mess which kind of explains my absence from here. So I’m going to try my best to bring you some great things to make your Holidays a more delicious place. Starting with these cupcakes, I love pumpkin in anything and pumpkin pie and fresh real whipped cream is heaven to me. But who has the time to bake a pie and let it cool for hours when you need a pumpkin pie fix. Enter these fantastic little cupcakes, And the best part is there is no crust which I feel just gets in the way with the pumpkiny goodness and making pie crust scares me! So please give these a whirl you won’t be disappointed.
The Best Part of Pumpkin Pie Cupcakes from Baking Bites
2/3 cup of AP flour
1/4 teaspoon of baking powder
1/4 teaspoon of baking soda
1/4 teaspoon of salt
2 teaspoons of pumpkin pie spice
1 15-oz can of pumpkin puree
1/2 cup of sugar
1/4 cup of brown sugar
2 large eggs
1 teaspoon of vanilla extract
3/4 cup of half and half
Preheat the oven to 350. Line a 12-cup muffin pan with silicone liners. In a medium bowl, combine the flour, baking powder, baking soda, salt and pumpkin pie spice.
In a large bowl, combine the pumpkin puree, sugar, brown sugar, eggs, vanilla and half and half until well combined. Add in dry ingredients and whisk until the 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. Serve with whipped cream!