Is that true for anyone else? I remember as a kid my mom always made a pumpkin pie for Christmas, as well as Thanksgiving. Needless to say, I associate pumpkin pie with the whole holiday season. I know some people see pumpkin pie as a Thanksgiving or fall recipe, and therefore put away anything pumpkin by December. If you are one of those people, tuck this recipe away in your back pocket for next fall. If you aren't one of those people, well, break out the pumpkin and let's do this!
I'm still ok with the stand mixer, but oh man, does the hubby ever love this gadget. And, I have to admit, I do love the fancy designs it makes. Almost as much as I love these cupcakes :-)
I did get my Christmas decor for the year, though. The hubby and I are gradually building our holiday decorations, and part of that process includes adding a few items every year. It's promising to be a sunny day here, so I'm hoping to get some pictures of our holiday decor. I thought it would be fun to put together a holiday decor post for the weekend. Probably not this weekend, because tomorrow is a family baby shower that I am making a slideshow for, baking 3 dozen mini cheesecakes, and doing the event pictures. Whew.
It's going to be a busy weekend! Have a great one everyone!
2/3 cup all-purpose flour
2 tsp pumpkin pie spice
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 cups Pumpkin Puree
1/2 cup granulated sugar
1/4 cup light brown sugar
2 large eggs
1 tsp vanilla extract
3/4 cup half-n-half
garnish- whipped cream, pumpkin pie spice
1. Preheat oven to 350º. Line a cupcake pan with paper liners. Set aside
2. In a small bowl, combine flour, pumpkin pie spice, baking powder, baking soda, and salt. Whisk to combine. Set aside.
3. In a large bowl, combine pumpkin puree, sugars, eggs, vanilla, and half-n-half. Whisk vigorously until well combined and smooth. Using a spatula, fold in the dry ingredients. Continue to fold in, until all the dry ingredients are mixed in. Move batter into a liquid pouring cup.
4. Fill the muffin cups 3/4 full. Place cupcake pan in the oven, and bake for 15 minutes. Rotate pan, and bake for another 10. Remove from oven, and allow cupcakes to cool in pan for about 1 hour. Cupcakes will be puffy when you first remove them from the oven, but they will sink a little bit in the middle as they cool. Place cupcake pan in the fridge, and chill until time to serve (at least 4 hours or overnight for best results). Top cupcakes with whipped cream and a shake of pumpkin pie spice. Store in an airtight container in the fridge for 3-4 days.
|Recipe adapted from Baking Bites.|
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