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    • Su Haggerty

      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 Cupcakes2/3 cup all purpose flour1/4 tsp baking powder1/4 tsp baking soda1/4 tsp salt2 tsp pumpkin pie spice1 15-oz can pumpkin puree1/2 cup sugar1/4 cup brown sugar2 large eggs1 tsp vanilla extract3/4 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 spiceIn 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.

    • Rita Sullivan

      Impossible Pumpkin Pie Muffins

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