That seems to be what everyone has on the brain since pumpkin recipes are becoming very frequent on all of the food sites. I love both the taste of pumpkin and their appearance; we are selling at least 5 different types of squashes at work and all of them look completely different.
|Some Turban Squashes from work: My favorite.|
pumpkin roll cake which was a hit at Thanksgiving. So If you have a house full of pumpkin pie fans, you may need to make a double batch.
Pumpkin Pie Cups
2/3 cup all purpose flour
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
2 tsp pumpkin pie spice
15 oz pumpkin puree (1 can)
1/2 cup sugar
1/4 cup brown sugar, packed
1 tsp vanilla extract
2 large eggs
3/4 cup half & half*
1. Preheat oven to 350F. Line a 12 cup muffin tin with paper liners or silicone liners. *If you use paper liners, lightly spray them with non-stick spray (I used coconut oil spray.)
2. In a medium bowl, whisk together the flour, baking soda, powder, salt, and pumpkin pie spice.
3. In a large bowl, combine the pumpkin, sugars, and vanilla. Add in the eggs and half and half until everything is well combined.
4. Slowly, add in the dry mixture into the pumpkin mix until no flour is visible.
5. Using an ice cream scoop, divide the batter into each muffin tin until the liners are 3/4 of the way full.
6. Bake for 20 minutes. Cool in the pan. (**see notes) The pies will sink when they cool so don't worry.
7. These are okay at room temp but they are even better if you chill the cups for a few hours before serving.
Top with whipped cream or powder sugar before serving.
*If you don't have half & half then try heavy cream, but I don't know if regular or non-dairy milk will work well since they are thinner than half & half.
** When I went to remove the cooled cups from the tin, some water had formed at the bottom of the tin and the desserts came right out of the liners when removed from the pans so I easily took off the liners before chilling the cups.