November 16, 2013 @ 1:42 PM
We stumble upon these delicious pumpkin pie cupcakes on Pinterest and they look so delicious we could hardly wait to give them a try and share it with you guys. Impossible pie is a concept that is a popular “back of the box” recipe for baking mixes, like bisquick. These cupcakes would be the perfect bite size treats for your guests.
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
1 cup heavy cream
2 tablespoons sugar
1 teaspoon vanilla extract
Preheat the oven to 350F. Grease the muffin tin with oil. (Do not use paper liners or the cupcakes will stick)
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 18 minutes. Cool cupcakes in pan for 20 minutes. They will sink as they cool. Cool on a rack an additional 20 minutes then chill. Before serving whip the cream to soft peaks with sugar and vanilla. Top the cakes with the whipped cream and a sprinkle.Hope you enjoy it as much as we do.
What's your favorite holiday's recipe?
Xoxo
www.ladiesfashionsense.com
Impossible Pumpkin Pie Cupcakes
Recipe From 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
1 cup heavy cream
2 tablespoons sugar
1 teaspoon vanilla extract
Preheat the oven to 350F. Grease the muffin tin with oil. (Do not use paper liners or the cupcakes will stick)
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 18 minutes. Cool cupcakes in pan for 20 minutes. They will sink as they cool. Cool on a rack an additional 20 minutes then chill. Before serving whip the cream to soft peaks with sugar and vanilla. Top the cakes with the whipped cream and a sprinkle of pumpkin pie spice.
- See more at: http://www.jessiemonds.com/recipe/impossible-pumpkin-pie-cupcakes#sthash.3bkhEjDM.dpuf
Recipe From 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
1 cup heavy cream
2 tablespoons sugar
1 teaspoon vanilla extract
Preheat the oven to 350F. Grease the muffin tin with oil. (Do not use paper liners or the cupcakes will stick)
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 18 minutes. Cool cupcakes in pan for 20 minutes. They will sink as they cool. Cool on a rack an additional 20 minutes then chill. Before serving whip the cream to soft peaks with sugar and vanilla. Top the cakes with the whipped cream and a sprinkle of pumpkin pie spice.
- See more at: http://www.jessiemonds.com/recipe/impossible-pumpkin-pie-cupcakes#sthash.3bkhEjDM.dpuf
