Pumpkin pie cupcakes
Don't let the name of these fool you -- they aren't your ordinary cupcakes. These mini cakes have the same ooey, gooey center as a slice of the famous pumpkin pie. The flour and sugar in the mix form a crust around the center so you get the same texture as a piece of pie. Plus, the top becomes concave while cooling, forming a perfect spot for a dollop of whipped topping!
Yields: 12 cupcakes
Ingredients:
- 2/3 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 (15 ounce) can pumpkin puree
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon almond extract
- 3/4 cup skim milk
- Whipped topping and cinnamon for garnish
Directions:
- Preheat the oven to 350 degrees F. Line cupcake wrappers in a muffin pan and coat wrappers with cooking spray.
- In a medium bowl, mix together flour, baking powder, baking soda, salt and pumpkin pie spice.
- In a larger bowl, combine pumpkin puree, sugar, brown sugar, eggs, almond and milk until fully combined. Add in dry ingredients and mix until no streaks of flour remain and batter is smooth. (Batter will be runny).
- Fill liners about 3/4 of the way full and bake for 15-20 minutes, or until cupcakes are brown. Once cooled, add a dollop of whipped topping into the concave center and sprinkle with cinnamon!
Credit to: She Knows
