Pumpkin Pie Cupcakes

 

With Fall knocking on my door, I have been very eager to start all of my Fall baking . . . lots of pumpkin and apples.

This right here is one of the reasons that Fall is the BEST season of the year. I love pumpkin everything! Cookies, muffins, pie. You name it; I love it!

Another great thing about Fall is that I can finally try out all of the pumpkin recipes that I have come across on Pinterest. I found a recipe for pumpkin cupcakes from Baking Bites and thought I would give it a try to start of the Fall baking season. Her recipes yields 12 cupcakes and uses a 15 oz. can of pumpkin puree. I only had 29 oz. cans so I doubled the recipe. Here are the doubled measurements.

1 and 1/3 cup all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
4 tsp pumpkin pie spice
1 29-oz can pumpkin puree
1 cup sugar
1/2 cup brown sugar
4 large eggs
2 tsp vanilla extract
1 and 1/2 cup half and half (or evaporated milk)

I didn't have large eggs so I used 5 medium instead of the 4 large that the recipe called for.

 I also didn't have pumpkin pie spice but luckily she had a link to how to make it. The measurements she gave would have made close to a 1/2 cup of pumpkin pie spice and I definitely didn't want that much. So after doing some math I ended up using the following for DOUBLING the original recipe.

2 and 1/2 teaspoons ground cinnamon

1 and 1/4 teaspoons ground ginger

1/2 teaspoon ground cloves

I didn't have any nutmeg on hand so I just left that out (it wasn't that much anyways). This is just a bit more than the 2 teaspoons of pumpkin pie spice that the recipe called for but I don't think its that big of a deal.

REMEMBER . . . this is for a doubled recipe. Just cut these measurements in half if you are making a single recipe. I know it is pretty obvious but I almost always mess up when I am halving or doubling a recipe.

Preheat oven to 350 degrees.

Mix the flour, baking powder, baking soda, salt, and pumpkin pie spice in a medium bowl. In a large bowl mix the pumpkin puree, sugar, brown sugar, eggs, vanilla, and half & half until smooth. Add in the dry ingredients to the pumpkin mixture and stir until all of the flour has been mixed in.

Put paper cupcakes liner in a muffin pan (I would not recommend making these without liners) and fill them with 1/3 cup of the mixture (almost all completely full).

Pop them in the oven for 20 minutes. Pull them out to let them cool (center will sink down) and enjoy! They were pretty darn tasty while they were still warm. The recipe says they are best when served chilled so I can't wait to see if they are even better then.