Pumpkin Pie Cups

10.17.2012

Pumpkin Pie Cups

Whatever bias you may have about Pinterest, it’s a great resource for finding food inspirations, and recipes because of its image-centered design. When I saw these pumpkin pie cupcakes on my friend’s board, I knew I had to make them:

They’re so packed with flavor that it’s like eating a piece of pumpkin pie. Another bonus about this recipe? It’s butter free. I’m no Paula Deen, but I already use enough butter in my recipes.

Although the original recipe calls these lil’ guys “cupcakes”, I decided to rename them as pumpkin pie cups because the texture of the cake is custardy (as it is supposed to). Maybe mini pies are more apropo?

Try it and let me know know how yours turned out!

For a dozen mini-cakes/cups/dessert thingys (adapted from Baking Bites, via):

2/3 c. all-purpose flour
1/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. freshly grated nutmeg
1/8 tsp. ground cloves
1 15oz. can pumpkin puree
1/2 c. sugar
1/4 c. brown sugar
2 large eggs
1 tsp. vanilla extract
3/4 c. evaporated milk

Preheat the oven to 350F. Line a 12-cup muffin tin with [paper] baking cases.
In a mixing bowl, whisk together flour, baking powder, baking soda, salt, and spices. In a large bowl, whisk together pumpkin puree, sugar, brown sugar, eggs, vanilla, and evaporated milk until well combined. Add in dry ingredients and whisk until the batter is smooth. Fill each muffin cup with approximately 1/3 cup of batter.