Sunday, September 15, 2013

Pumpkin Pie Cupcakes

**I found this recipe on Facebook and that person did not have the source of the recipe or the photo. I searched on Pinterest and could not find it either. So, I'm blogging it because I CANNOT wait to make these and it looks like everyone else on Pinterest is wanting it too!!! If you created this, let me know and I will give credit where it is quite obviously due!!

This is a PERFECT Fall AND Demarle recipe - I LOVE this combo ;)

1 15 oz can pumpkin puree...
1/2 cup 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 oven to 350 degrees. Original recipe says "Line 12 cup muffin tin with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray. Either of these three methods will make it easy to take the cupcake out after it’s cooked. Paper liners make it difficult to remove the cupcakes." HOWEVER, your favorite Demarle tray will work perfectly for this...the Medium Tartlet Tray, Mini Muffin, Heart Tray....any of them would be great, AND you don't need any nasty Pam cooking spray! It probably won't take 20 minutes in these trays as they are a bit smaller portions, I'd try 10-15 minutes and increase by 2 minutes til cooked.

Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. Fill each muffin cup with 1/3 cup of the mixture. Bake for twenty minutes and let cool for twenty minutes. Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with whipped cream and sprinkle more pumpkin pie spice on top and serve. Makes 12 cupcakes.

1 comment:

  1. see this recipe on the web... thanks.