Slap Yo’ Momma Pumpkin Pie Cupcakes…

After posting the last blog post, I’m beginning to think that another reason why I love pumpkin so much is because it is the main ingredient used to make Pumpkin Pie.

If you were to ask me what my favorite pie would be, I would hands down, unequivocally, answer PUMPKIN PIE.

I would also begin salivating.

Apple Pie doesn’t cut it, Pecan Pie gets close, and homegirl loves a good Blueberry Pie.

Really, if it’s put in front of me, I’ll eat it.

But there’s nothing as delicious as a good ol’ Pumpkin Pie!  It’s a seasonal dessert that could easily be turned into an entire meal for me.

If you let me.

Or weren’t watching!

OK, or maybe were watching.

What can I say?  I’m shameless!

I think my first cookbook will be all about pumpkin.

The cookbook will never be published and sold world-wide, but it’ll be full of easy recipes that I didn’t mess up.  It could help tons of other men and women–like me–who realize they have the culinary skills equivalent to that of a squirrel.

Where’d that come from?

I don’t know.  Just keep typing.

I’ve started a board on Pinterest that’s all about recipes of things that I want to make and eat before I die.

The board is called Bucket List:  Food That I’d Like To Make.

Follow it if you dare.

It’s powerful.

And dangerous. 

Today’s easy recipe was also found on Pinterest and is on my Bucket List board.

It’s from the Baker Chick.  She has some amazing pictures of the finished product–unlike mine.

And so I present to you, Pumpkin Pie Cupcakes.

If I could name them I’d call them “So good you’ll want to slap yo’ momma Pumpkin Pie Cupcakes”!  

I picked that little saying up when I was in the South.

Forgive me, please.

OK…here we go.

Gather the following ingredients:

• 2/3 cup of All-Purpose Flour
• 1/4 teaspoon of Baking Powder
• 1/4 teaspoon of Baking Soda
• 1/4 teaspoon of Salt
• 2 teaspoons of Pumpkin Pie Spice
• 1 can of Pumpkin (15 oz can)
• 1/2 cup of Sugar
• 1/4 cup of Brown Sugar
• 2 eggs
• 1 teaspoon of Vanilla Extract
• 3/4 cup of Half & Half

Preheat oven to 350 degrees.

Fill your muffin tins with paper cupcake liners.

Spray the liners with cooking spray.

Once you have the oven preheating AND you’ve washed your greasy, cooking-sprayed hands, start throwing all of the ingredients into a mixing bowl.

Technically, the Baker Chick says you should mix the dry ingredients in one bowl and the wet ingredients in another bowl.  

“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.”

Kim Baldwin says, that’s too difficult.  Throw everything together in one bowl and go!!

Once you’ve mixed the ingredients and the batter looks smooth, fill the cupcake liners 3/4 full and throw those babies in the oven.

Bake for 20 minutes at 350 degrees.

Your house will begin to smell like Pumpkin Pie.

The inside of your oven will begin to look like this…

After 20 minutes, remove from oven and allow the cupcakes to cool in the muffin tin.

While the cupcakes are cooling in the muffin tin, don’t start crying when the cupcakes begin to look like this…

I would highly recommend throwing the cupcakes in the refrigerator to chill before serving.

But we all know you’ll pop about 5 of these in your mouth as soon as they are cool enough to eat.  

Don’t forget to spray some whipped cream directly into your mouth, too.  

It helps with the cooling process.

Honestly.

Once the cupcakes are chilled, throw some whipped cream on top.

Sprinkle some pumpkin pie spice on top for an added effect.

I was able to get 12 cupcakes out of this recipe.

I was only able to take pictures of the last four.

The others somehow disappeared.

I’ve called off the search and have decided to just make some more.

Gosh, I wonder where they went.

Now that I have TWO great pumpkin recipes I’m waiting for my phone call from a book publisher.  Ha!

Seriously, call me.

Happy Thanksgiving from Baldwin Farms!