Hi, I’m Megan. Have we met?
Well, do you follow me on Twitter? I’m not self-promoting, friends; I’m asking out of real curiosity. Because if you do, you already know everything I’m about to tell you. In which case you’d probably prefer to skip down to the recipe or otherwise disembark from write meg! for the weekend. I’ll miss you, but I understand.
I have a thing about pumpkin. I love it, I want it, I need it. As soon as September arrives, I’m in line at Starbucks to buy a $5 drink neither my wallet or waistline need — and I don’t care. Repeat throughout the fall.
Lattes aren’t enough for me, though. I need to have pumpkin candles, pumpkin scones, pumpkin bread. I want pumpkins embroidered on tea towels in my bathroom and sitting in my boyfriend’s apartment window, where he will stare at them and scorn me for “girly-ing” his manly, masculine, rough-and-tumble bachelor pad.
If he thinks my minimalist fall decorations are bad? Oh, the fun he has in store. (Don’t tell him.)
In the pumpkin vein, I decided to do some baking last weekend — and I spotted this recipe on my fall-themed Pinterest board (yep, totally have one of those). It’s simple, delicious and — yes — tastes exactly like pumpkin pie. Just in convenient cupcake form.
It’s best consumed chilled and with a huge dollop of whipped cream. I sprinkled cinnamon on mine because, well . . . everything is better with cinnamon. Hope you agree.
Pumpkin pie cupcakes
Recipe adapted from Baking Bites
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)
1. Preheat the oven to 350F. Line a baking tins with paper or silicone liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice.
3. 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.
4. Fill each muffin cup approximately 2/3 full.
5. Bake for 20 minutes. Cool cupcakes in pan. They will sink as they cool.
6. Chill cupcakes before serving. Top with whipped cream and cinnamon. Yield: 12-16 cupcakes.
For more fun cooking- and food-themed posts, don’t miss Beth Fish Reads’ Weekend Cooking!