Impossible Pumpkin Pies

There's only one problem with pumpkin pie. If I make a whole one, I eat a whole one Ha...So maybe it's really more of a problem with self control. But I mean, come on, who's keeping track? Either way, I've found the perfect solution. Cupcake sized pumpkin pies.
These were so good! It says that they're called "Impossible" because you don't have to make a crust for them. When you cook them, the center stays nice and gooey and fall in a bit, so the outside turns into something like crust. Although, I have to admit, I got a little overly distracted watching Dirty Dancing on cable while attempting to make these Impossible Pumpkin Pies and left them in the oven for a bit longer than I was suppose to. It caused the centers to cook a little more than they should have so they didn't quite cave in like I would have liked. So keep in mind these will appear slightly undercooked when in fact, they're done.
Top these with some delicious whipped cream and enjoy! And try not to eat the whole batch... :)


Impossible Pumpkin Pie Cupcakes
Ingredients:
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 half and half (or evaporated milk)

Preheat the oven to 350F. Line a 12-cup muffin tin with paper or silicone liners.
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.
Fill each muffin cup with approximately 1/3 cup of batter.
Bake for 20 minutes. Cool cupcakes in pan. They will sink as they cool.
Chill cupcakes before serving. Top with lightly sweetened whipped cream.
Makes 12

Source: Baking Bites

Photos by Keegan Orange