No sooner had I posted a picture of our delicious little Pumpkin Pie Cupcakes than the request was made for the recipe. Everyone seems to be in the mood for some Thanksgiving baking! So this morning I quickly whipped up a second batch so I could try some adjustments to the seasoning before posting. And quick is the operative word. Like the Pecan Pie Cupcakes in the previous post, these yummy little bites are a snap to put together. No messing around with chit-chat today, here is the recipe fresh from the kitchen of the Carolina Bed & Breakfast!
PUMPKIN PIE CUPCAKES WITH CINNAMON ICING
2/3 cup flour
1/4 tsp each baking powder and baking soda
2 tsp pumpkin pie spice
1/2 tsp cinnamon
1 3/4 cups pumpkin puree
3/4 cup evaporated milk
1 tsp vanilla
1/4 butter softened
2 cups powdered sugar
1 tsp cinnamon
1 tsp vanilla
2 tbs milk
Pinch of salt
For the Cupcake
Preheat oven to 350 degrees and line 24 mini-cupcake tins with paper liners (Don’t skip this step!)
Mix together the flour, baking powder, baking soda, spices and salt.
In a separate bowl whisk together pumpkin, eggs, sugar, evaporated milk and vanilla until well combined.
Add dry ingredient to wet and mix well.
Fill cupcake tins and bake 12 minutes until set. Cool in tins for at least 15 minutes before removing then chill in the fridge for at least an hour. Top with a dollop of Cinnamon icing. (The icing is sweet so don’t overdo it!)
For the Icing
Place butter, powdered sugar, cinnamon, vanilla, milk and salt in the bowl of an electric mixer. Mix on medium-low until it comes together. Add a little more milk if needed. Mix on medium for three minutes until light and fluffy.
Pipe sparingly onto cupcakes.