We don't really tend to bake with pumpkin in the U.K. I'm not really sure why because as I have just discovered, pumpkin is delicious. I have decided to cook a huge thanksgiving meal this year, including all the trimmings, consequently I'm trying to get Baby Love into the idea of Pumpkin Pie and Sweet Potato Pie.
He is not convinced but he hasn't tried one of these bad boys yet.
I found this recipe on Baking Bites, I love this blog and have used many a recipe with nothing but brilliant results. This is not really a cupcake recipe but it allowed me to stay within my comfort zone, the cupcake is much more like a pie filling in a cakey crust, not a crisp one. The finished result is a custardy, gooey, melt in your mouth morsel. These Pumpkin Pie Cupcakes are seriously scrumptious, the flavour is perfect but the texture is a little off for me.
The cupcakes will fall quite rapidly once out of the oven due to the gooey centre.
I baked mine in cupcake papers but think I'd use silicone cups if I was serving them, so they could be turned out, they'd be more difficult to eat but I think would aesthetically look better.
Pumpkin Pie Cupcakes - Baking Bites
2/3 cup all purpose flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 tsp pumpkin pie spice
1 15-oz can pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
1 tsp vanilla extract
3/4 cup half and half (or evaporated milk)
Preheat the oven to 350F. Line a 12-cup muffin tin with paper or silicone liners.
In a medium bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice.
In a large bowl, whisk together pumpkin puree, sugar, brown sugar, eggs, vanilla and half and half until well combined. Add in dry ingredients and whisk until no streaks of flour remain and 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. Top with lightly sweetened whipped cream.