Pumpkin Pie Cupcakes

I really need to invest time into learning how to photograph food.  The above photo does not give them justice.  These cupcakes are absolutely amazing! I am trying to convince my mom to have Pumpkin Pie Cupcakes instead of just Pumpkin Pie at Thanksgiving, but that is a hard tradition to break.  This recipe is very easy and similar to my Pumpkin Pie recipe.  One of the best parts about this vs making pie is the time saved. They bake in less than half the time.  I stumbled onto this recipe thanks to Pinterest.

Ingredients:

• 1 can of Pumpkin (15oz)
• 2 Eggs
• 1/4 tsp Vanilla Extract
• 3/4 cup Sugar
• 3/4 cup Evaporated Milk
• 1 1/4 tsp Cinnamon
• 1/2 tsp Ground Ginger
• 1/8 tsp (half of 1/4 tsp) Ground Cloves
• 1/8 tsp (half of 1/4 tsp) Nutmeg
• Dash of Salt
• 2/3 cup Flour
• 1/4 tsp Baking Soda
• 1/4 tsp Baking Powder

Preheat Oven for 350 degrees

Use Foil Cupcake Liners.  Lightly grease them with cooking spray.

I am very picky about HOW I mix ingredients.  There is a reason to my madness, I swear.  At least I think there is a reason. Mix the spices together in a bowl.  (Cinnamon, Ginger, Nutmeg and Cloves).

In a large bowl, mix together the pumpkin and spices.  Stir about 20 times all together with a spoon. Add the sugar and Vanilla. Stir about another 20 times.  In a separate bowl, beat the eggs together then add to the pumpkin batter.  Once everything is mixed well, add a dash of salt.

Add the Evaporated Milk. The batter will be soupy!

In a separate bowl (I use my spice bowl), sift together the Flour, Baking Soda and Baking Powder.  If you don’t have a sifter, use a fork.

Add the flour to the pumpkin batter and stir (about 40-50 times).  Batter will be the consistency of cake batter.

Add 1/3 cup of batter per cupcake liner. Smooth the top with the back of a spoon. By the way, this recipe makes exactly 12 cupcakes.

Bake for 20 minutes. Let the cupcakes cool.  They will sink a little as they cool.

I loved these plain.  You can add whipped cream or a spiced frosting.  Using foil liners is key though. It keeps the cupcake from sticking to the sides.  They taste just like pumpkin pie and have the consistency of pumpkin pie.  The edge has a cake like texture (thanks to the flour in the recipe).  Keep them in the fridge to make them stay fresh longer…if they last long enough not to be eaten.