impossible pumpkin pie cupcakes

Name: IMPOSSIBLE PUMPKIN PIE CUPCAKES
Yield: 12
Ingredients: 2/3 cup(s) flour; 1/4 teaspoon(s) baking powder; 1/4 teaspoon(s) baking soda; 1/4 teaspoon(s) salt; 2 teaspoon(s) pumpkin pie spice; 1 - 15 oz. can pumpkin puree; 1/2 cup(s) sugar; 1/4 cup(s) brown sugar, lightly packed; 2 - large eggs; 1 teaspoon(s) vanilla extract; 3/4 cup(s) half and half (or evaporated milk)

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192 Pinches 1 Photo

Jo Anne Sugimoto

Kaneohe, HI

Updated on Nov 5, 2010

Just in time for those autumn memories to come alive again. My mom made this especially for us kiddies. It, the cupcakes of course, wasn't impossible . . . LOL

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yield 12 cupcakes

Ingredients

2/3 cup flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons pumpkin pie spice
1 - 15 oz. can pumpkin puree
1/2 cup sugar
1/4 cup brown sugar, lightly packed
2 - large eggs
1 teaspoon vanilla extract
3/4 cup half and half (or evaporated milk)

How To Make impossible pumpkin pie cupcakes

Step 1

Preheat oven to 350 degrees, prep cupcake pan with liners.

Step 2

In medium bowl, whisk flour, baking powder, baking soda, salt, pumpkin pie spice.
Step 3

In large bowl, whisk together pumpkin puree, sugars, eggs, vanilla extract, half and half or evaporated milk, combine well.
Step 4

Add in the dry ingredients, whisk till well incorporated.
Step 5

Fill each muffin tin with 1/3 cup of batter. Bake for 20 minutes, do the toothpick test and if it comes out clean, then it's done.
Step 6

Remove from oven to cool, it will sink. Chill. Top with whipped cream before serving.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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