Skip to main content

PUMPKIN PIE CUPCAKES

INGREDIENTS:


  • 1 15 oz. can pure pumpkin puree
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 3/4 cup evaporated milk
  • 2/3 cup all-purpose flour
  • 2 tsp. pumpkin pie spice mix
  • 1/4 tsp. kosher salt
  • 1/4 tsp. baking soda
  • 1/4 tsp. baking powder
  • whipped cream for topping

DIRECTIONS:

Preheat oven to 350F and line a muffin pan with cupcake liners.
In a large bowl, combine pumpkin puree, sugar, eggs, vanilla extract, and evaporated milk and whisk until smooth.
In a separate medium bowl; combine flour, pumpkin pie spice mix, salt, baking soda, and baking powder and whisk until combined.
Pour dry mixture into pumpkin mixture and mix just until combined.
Use a cookie scoop to scoop batter into the prepared muffin pan, filling each muffin cup with 1/3 cup batter (make sure you fill at least half way full - these will deflate a bit when they are cooling).
Bake for about 20 minutes, until cupcakes are set.
Let cool in the muffin pan for about 30 minutes.
Transfer cupcakes to a serving tray or plate and chill in the refrigerator for 30 minutes.
When ready to serve, top cupcakes with whipped cream and sprinkle with pumpkin pie spice.

This article and recipe adapted from this site

Labels:

Comments

Post a Comment

Popular posts from this blog

Green Enchiladas Chicken Soup

INGREDIENTS 2.5 lbs boneless, skinless chicken breasts or thighs 28 oz can green enchilada sauce 24 oz chicken broth 1 cup half and half 2 cup Monterey jack cheese 4 oz cream cheese, cubed at room temperature 4 oz green salsa (salsa verde) salt and pepper to taste INSTRUCTIONS SLOW COOKER INSTRUCTIONS: In a 6-quart slow cooker add chicken breast or thighs, green enchilada sauce, and chicken broth. Cook on Low 6 to 8 hours. Remove chicken and shred. Add shredded chicken, jack cheese, cream cheese, half and half, and green salsa to slow cooker. Turn crockpot to warm and stir until cheeses are melted. Add hot sauce or additional salsa to taste. Serve and enjoy! Delicious topped with avocado, cilantro, green onion, and sour cream. INSTANT POT INSTRUCTIONS: Cook your chicken on high pressure with 1 cup of broth for 8 minutes. Do a quick release after 10 minutes. Remove chicken and shred. Set pot to saute medium, and add remaining broth, shredded chicken, green ...
1 comment
Read more

TRISHA YEARWOOD FRENCH COCONUT PIE RECIPE

The recipe appeared together quick, easy ingredients all placed into a stand blender and blended until creamy, then put in an unbaked pie case.  After it was baked, it seemed accurately the way it was assumed to. The pie formed a lightly golden crust on top, the filling was firm and has an amazing coconut taste. There’s one essential information you need to memorize when making the pie. It uses UNSWEETENED COCONUT. The recipe uses frozen shredded coconut. Frozen shredded coconut is unsweetened. You can get it in the frosted food portion of the market store. If your grocery store doesn’t provide it, you can buy it online.   Trisha Yearwood French Coconut Pie Recipe Ingredients 2 cups frozen grated coconut, thawed (frozen coconut is unsweetened) use unsweetened coconut 3 large eggs 1 1/2 cups sugar 1/2 cup buttermilk 1/2 cup butter, melted 1 Tablespoon flour 1 Teaspoon vanilla one 9 inch pie crust, homemade or store-bought Instructions Preheat oven to 350 degrees. If using ...
Post a Comment
Read more

Vegan Salted Caramel Almond Balls

The perfect snack full of healthy ingredients. They have a fudgy texture with caramel and almond flavours. They’re gluten free (if you can have oats) and 7 ingredients. VEGAN SALTED CARAMEL ALMOND BALLS INGREDIENTS 1/2 cup + 2 tbsp raw almonds 1/4 cup golden flaxseeds 1/4 cup hulled hemp seeds 1/2 cup rolled oats 200g medjool dates, pitted and quartered 1 tsp vanilla extract 1/4 tsp salt (or to taste) INSTRUCTIONS Preheat the oven to 180°C (356°F). Place 2 tbsp of the almonds onto a baking tray lined with baking paper. Cook for 8 minutes or until the almonds are slightly browned. They will also smell more nutty when done. When mostly cool, chop the almonds into small pieces. Place onto a plate mixed with 1/8 of the salt. Taste and add more salt if needed. Set aside. Add the flaxseeds and hemp seeds to a high speed blender and blend until the seeds are a fine consistency. Add the remaining 1/2 cup of almonds and rolled oats and blend until they are a fine consist...
Post a Comment
Read more