Sunday, October 26, 2014

.Irresistible Pumpkin Cakes.

I asked Greg this morning: how would you describe the pumpkin cakes I made for dinner the other night? 
Greg: Orgasmic.
Me: I can't put that in the blog?!
Greg: Yes you can!
Me: Give me another word
Greg: Definitely irresistible.

There you have it - irresistible pumpkin cupcakes...I stole borrowed from Pinterest. Cakescottage calls them 'impossible' pumpkin pie cupcakes, but quite honestly the recipe is simple, easy, and delish!

What You Need:
  • 2/3 cup flour
  • 15 oz. can of pumpkin puree
  • 3/4 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 3/4 cup evaporated milk
  • 2 teaspoons pumpkin pie spice (optional)
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • whipped cream (I used Cool Whip!)
How To Make:
  • Line a 12-cup muffin tin with paper or silicone liners
  • Preheat oven to 350 degrees
  • In a bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice
  • In a large bowl, whisk together pumpkin puree, sugar, eggs, vanilla and evaporated milk 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 ⅓ cup of batter
  • Bake for 20 minutes and let cool for 20 minutes
  • Remove cupcakes from pan and chill in the fridge for 30 minutes
  • Top with whipped cream and sprinkle with more pumpkin pie spice or cinnamon on top and before serving
  • the cooling then refrigerating part is important - don't skip this step!
  • the pumpkin spice isn't absolutely necessary - they're just as good without it
  • using silicone cupcake filters works easily when making cupcakes: you can buy them here

Photos by The Watcher
Recipe by

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