Tuesday, November 13, 2012
Pumpkin Pie Cupcakes
Oh, oh, sometimes...I get a good feeling. I get a feeling like I never, nevea, nevea, nevea, had before, oh, oh, I get a good feeling. Do you know that song? I do because I take Zumba and this is the song we always start with. The upside to doing the same dance moves to the same songs week after week is that you actually learn the moves instead of flailing around like a spaz. The down side is that every time you hear any of those songs from there on out, no matter where you are, you'll feel compelled to break out in dance. This can either work for you or against you.
Like, how cool would it be if you were with a bunch of friends at a club who also take the same Zumba classes, and that song came on and you all started doing the moves in unison like a crazy workout flash mob? Except that wouldn't happen because they don't play cool songs like that at clubs. I should know. I was forced into visiting one a few years back with some friends where they played lame techno songs and other music where you couldn't understand any of the words. I was perturbed, mostly because I was up way past my bedtime, then there were the horrible song choices, but also because I had to explain to some nice boy that, no, I could not dance with him, because that would be wrong because I was married and I had three kids at home. He looked at me like Um, why are you here? Exactly. They should have clubs for moms where you can dance with your friends from 7:30-9:00pm to awesome songs that we all know, and where we can break out in Zumba flash mobs without feeling judged. I rest my case.
All this to say that oh, oh, oh, oh, I get a good feeling about these Pumpkin Pie Cupcakes. No really, that is where I was going with it in the beginning but I got all sidetracked and can't help it sometimes. I bet you could forgive me a lot quicker if you made these cupcakes though, because, seriously? They are awesome.
The pain in the neck thing about these is you do either have to use silicon or spray cooking oil into the paper liners so they don't stick. But, really it's worth it because this tastes exactly like the insides of a pumpkin pie except it's sturdier because you can hold it without it losing its shape. I just used the word "it" six times in that sentence. Did you catch that? Poor form, Krysta. I'm sorry.
Back to the cupcakes. Like I mentioned before, these are like the insides of a pumpkin pie rather than a cakey cupcake, so expect them to be solid, cold, creamy, and insanely delicious. You can pipe or spoon the whipped cream on top of these 2-4 hours ahead of time so they'll be ready to go when you are. A dash of pumpkin pie spice on top and you'll officially be the rockstar of the house. These are also easy and only dirty two bowls. I made a dozen for my family of five and sent two home to my mother and father-in-law, so we were left with ten. They did not make it through the night. Everyone ate two, except for me because my youngest daughter was having a heart attack over these and I was afraid to not give her the last one. She can be a greedy little thing. So yeah, good luck just eating one. After eating all these cupcakes, you'll really have to join Zumba, and then you'll know what I'm talking about with the flash mob thing and I'll be vindicated. Yeah. Like how I just turned that around?
Pumpkin Pie Cupcakes
adapted from The Baker Chick
2/3 cup all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons pumpkin pie spice
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 half and half
spray cooking oil (I used coconut oil)
Preheat the oven to 350 degrees.
Line a 12-cup muffin tin with paper or silicone liners. *If using paper liners, lightly 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 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, this is good. Chill cupcakes before serving, Top with lightly sweetened whipped cream.
Posted by Krysta at 8:15 AM