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Monday, December 3, 2012

Impossible Pumpkin Pie Cupcakes

This recipe was shared with me by Amber Groeling, Hy-Vee Topeka Dietitian.  She recently made these as part of a gluten-free baking class, substituting quinoa flour in place of the all-purpose flour - they were a hit!  These treats will fall almost immediately after coming out of the oven, the perfect place for a dollop of fresh whipped cream.

Impossible Pumpkin Pie Cupcakes
2/3 cup all purpose flour
1/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
2 tsp. pumpkin pie spice
1 15-oz can pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
1 tsp. vanilla extract
3/4 cup skim evaporated milk

Preheat the oven to 350F. Line a 12-cup muffin tin with paper or silicone liners. *If using paper liners, evenly coat them with cooking spray. 

In a medium bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice.

In a large bowl, whisk together pumpkin puree, sugar, brown sugar, eggs, vanilla and half and half until well combined. 

Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth.

Distribute batter evenly in the muffin tin. (they should be about 3/4 of the way full.)

Bake for 20 minutes. Cool cupcakes in pan. (They will sink as they are cooling.)

Chill cupcakes before serving. Top with lightly sweetened whipped cream.

Makes 12-14 cupcakes