I can take or leave pumpkin pie. Same as Chris. The girls; however, love their pumpkin pie and have requested it the last couple of years for Thanksgiving. I made it last year and this year I decided to try these because I thought neither one of them cared for pie crust. I was wrong. It’s just Leah. Bri likes the crust and they were both disappointed that I didn’t have a pie for them. Grandpa to the rescue! Not only did he buy them a pie, but he also bought them Cool Whip. It’s just not right that my own children have yet to figure out that homemade whipped cream is a million times better than Cool Whip. In good time. That, and the fact I don’t recall the last time I bought the stuff. Silly girls, Cool Whip is for people that don’t know any better.

Anyhow, onto these tasty little pie/ cupcakes. They are just as the name explains. And, it turns out, Grandpa really liked these. Mom and I shared one and these were pretty good. Served, of course, with a dollop of real whipped cream!

Ingredients:

• 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 eggs
• 1 tsp. vanilla extract
• 3/4 cup half and half

Preparation:

Preheat oven to 350 degrees. Line a 12 cup muffin tin with paper or silicone liners and spray with non-stick spray. In a medium bowl, whisk together the 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. Incorporated dry ingredients and whisk until no streaks of flour remain and batter is smooth.

Distribute batter evenly amongst the muffin tin. Bake for 20 minutes. Cool cupcakes in pan. They will sink in the middle as they are cooling. Cool cupcakes completely and top with whipped cream.

Source: http://www.the-baker-chick.com/2011/10/pumpkin-pie-cupcakes/