Today's offering is the Impossible Pumpkin Pie Cupcake. I love pumpkin pie, and I love cupcakes...so combining the two sounded too good to be true. I found this recipe and tried it out once--it only makes 12 so be prepared to either double it or, if you're watching your caloric intake, be glad it only makes 12?
My first attempt at these cupcakes I missed that it called for heavy whipping cream. The 2nd time I tried, I was sure to add it. Guess what? There was no difference except the addition of a LOT of unnecessary calories and fat. I modified the original recipe to come up with what could only be described as a custard-like cupcake. The recipe follows. My kids loved these so much that we ate all of them in one night. No, we're not proud...but they really are that good. One thing to note on these--cook them EXACTLY as long as stated--they may not look done, but they are. Remember they are supposed to have a semi custard, pie-like texture. (Think pumpkin pie.) Also, use paper liners or silicone muffin molds--and SPRAY them with non-stick cooking spray. The papers will stick otherwise, and tear the soft, moist cake. :)
Impossible Pumpkin Pie Cupcakes:
2/3 cup all-purpose flour
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
2 1/2 tsp pumpkin pie spice
1 15oz can of pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
1 tsp vanilla extract
Preheat oven to 350*. Line a muffin pan with PAPER liners and spray generously with non-stick cooking spray. In a large bowl, whisk together pumpkin, sugar, brown sugar, eggs, and vanilla. In a medium bowl, whisk together flour, baking soda, baking powder, salt and spice. Combine into pumpkin mixture until all traces of flour are gone and batter is smooth.
Pour 1/3 cup (NOT 1/3 full...but 1/3 cup) of batter into each muffin cup. Bake at 350 for approximately 20 minutes, then remove and let cool. Top with a dallop of whipped cream and a sprinkle of cinnamon.
