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.
Makes 12
These would be great served with whipped cream, vanilla custard or ice cream.
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7 comments:
I made a sweet potato pie last year for thanksgiving - it has a similar flavor to pumpkin - I found the recipe on smittenkitchen.com - they have a lot of good ideas and tasty recipes
Mamma mia quanto sei brava,sia in questi cupcakes che nelle altre delizie,bravissima!!!!;-)
Baci a presto..:-***
I love pumpkin and cook with it anyway I can. Your cupcakes look so good I think I will give this recipe a try.
why don't the brits embrace baking with pumpkin?? i just made a gorgeous pumpkin pie for canadian thanksgiving here in essex but with roasted pureed butternut squash...have some left over for a loaf or maybe these cupcakes! yum yum! :)
I'm not sure but I've never seen pumpkin anything round here and Brighton is a big city. I loved the flavour of these but wasn't a huge fan of the consistency. Baby Love was not convinced...I'm going to make candied sweet potato cupcakes next.
Oh. I have pumpkins getting ready for harvest in my backyard garden and I think I should consider turning them into cakes this coming Halloween! Thanks for sharing the recipe! I am not that good in baking but I will try! LOL
Yum! I like the whipped cream idea. My kids love putting some creams with chocolate syrups on a cupcake to make it yummier. Hubby will be coming this evening I should make some of this for him to relax and watch television while eating this.
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