Try This Pumpkin Pie Cupcakes

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OMG Pumpkin Pie Cupcakes are individual portions of traditional pumpkin pie with great combination of texture and yummy pumpkin and spice flavor.

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And as if it was by destiny, mu mother brought me a beautiful pumpkin which was surplus to her and she didn’t know what to do with it. And so, my first autumn pumpkin adventure began!

But, it was almost over very quickly, since preparing the pumpkin took too long, and that day, I was not really in the mood of spending the whole day in the kitchen. After all, when the smell of pumpkin began spreading, it was immediately clear that Pumpkin Pie Cupcakes would be on the table very soon.

And so, following the instructions of this recipe, of course, with a couple of compromises, beautiful, golden Cupcakes were on the table and the irresistible smell was spreading everywhere. But the price of this delicious desert was paid by my poor tongue, since I did not have the patience to wait for the Cupcakes to cool off. To tell you the truth, it was worth it!

In the end, to finish the whole thing off, I prepared cream and put it on my beautiful cups. Beautiful! It’s no wonder that the original name for this desert is “Irresistible Pumpkin Pie Cupcakes”. And you can imagine how I named mine! Well, of course, OMG Pumpkin Pie Cupcakes!

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Makes 16 ( 1 cupcake with 1 T. Cool Whip Free = 3 Smart Points = 2 points +)

How to make it:

  • 1 ( 15 oz) can pumpkin
  • 1/2 c. sugar
  • 1/4 c. brown sugar
  • 1/2 c. egg beaters
  • 1 tsp. vanilla
  • 3/4 c. ( 2%) evaporated milk
  • 2/3 c. flour
  • 2 tsp. pumpkin pie spice
  • 1/4 tsp. salt
  • 1/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 16 T. Cool Whip Free

How to:

  1. Preheat oven to 350 and line with silicone liners or foil liners sprayed with nonstick spray. If you are not using liners, spray your pan with nonstick spray.
  2. Mix the pumpkin with the next 5 ingredients ( through evap. milk).
    Combine flour with next 4 ingredients ( through baking soda). Add flour mixture to pumpkin mixture and mix until blended and smooth.
  3. Fill each muffin cup 2/3  full. Bake 20 minutes and let cool 20 minutes. Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with Cool Whip Free.

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