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  • jennifer garate

    Pumpkin Pie Cupcakes- no separate filling, just one batter, which creates a crust-like outside with a custard-like center. Top with whipped cream. Impossible Pumpkin Pie Cupcakes 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

  • Pat Kopycinski

    Impossible Pumpkin Pie Muffins

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