I'm on a pumpkin pie rampage! I think it's because I miss my long distance boyfriend who's a boot camp right now for the AFA and this was our go to celebratory dessert.
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Anyhow enough with the moping, and take a look at these babies!
They look and are in fact delicious mini pumpkin pie bites!
They're super convenient to eat on the go without those little crumbs everywhere, so give this easy recipe a go!
Keep reading for the recipe! ^_^
Yield: 12 standard sized muffins
Ingredients
1 15 oz can pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup evaporated milk
2/3 cup all purpose flour
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
Directions
1. Preheat oven to 350 degrees. Line 12 cup muffin tin with cupcake liners or alternatively grease with oil or butter.
2. Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk.
3. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture.
4. Fill each muffin tin 3/4th of the way.
5. Bake for twenty minutes and let cool for another twenty minutes.
6. Remove cupcakes from pan and chill in the fridge for 30 minutes.
7. Top with whipped cream and sprinkle more pumpkin pie spice on top and serve.
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