Pumpkin Pie Cupcakes

So I have been working hard and having fun.
Or in other words, working my tail off at band practice.
Now, you might think that marching band isn't hard, but let me tell you it is!
And practices on Saturday don't really make me happy.
Especially when they are 9 hours long.
But, we have to have our show look good for competitions.
And I guess giving up my Friday night, and Saturday is a little price to pay.
So that is where I have been this week! I haven't been posting as much (sorry)

On to the recipe!

MMMmmm. Fall means pumpkin pie.
Or pumpkin pie cupcakes.
Either one.





Pumpkin Pie Cupcakes
props to: 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)

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 15