I was surfing on She Knows Food & Recipes this morning and found some pumpkin recipes, not necessarily for Thanksgiving. After reading the recipe I decided my husband would probably enjoy this as he does not eat the crust of pumpkin pie, (which is my favorite part) so I am going to give these a try.
Pumpkin pie is as synonymous with Thanksgiving as turkey, pioneers and cornucopias. As delicious as a creamy slice of pumpkin pie is, sticking to the same old recipes year in and year out can be such a drag. So this year, instead of bringing the standard pie you always bring to your Grandma’s Thanksgiving dinner, surprise your friends and family with these three unique, and equally delicious pumpkin desserts. You'll be shocked at how quickly they disappear and how little people will miss the boring ol' pumpkin pie!
Each of these desserts has all of the traditional flavors of pumpkin pie (like cinnamon, pumpkin puree and cumin) with other delicious ingredients too, like Greek yogurt, cream cheese and chocolate chips! Plus, each bite size pumpkin treat requires no fork or plate. And for those who are always stuck on dish duty (like I am), this fact alone makes each one necessary this year!
"Pumpkin pie cupcakes"
Don't let the name of these fool you -- they aren't your ordinary cupcakes. These mini cakes have the same ooey, gooey center as a slice of the famous pumpkin pie. The flour and sugar in the mix form a crust around the center so you get the same texture as a piece of pie. Plus, the top becomes concave while cooling, forming a perfect spot for a dollop of whipped topping!
2/3 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon pumpkin pie spice
1 (15 ounce) can pumpkin puree
1/2 cup white sugar
1/4 cup brown sugar
2 large eggs
1 teaspoon almond extract
3/4 cup skim milk
Whipped topping and cinnamon for garnish
Preheat the oven to 350 degrees F. Line cupcake wrappers in a muffin pan and coat wrappers with cooking spray.
In a medium bowl, mix together flour, baking powder, baking soda, salt and pumpkin pie spice.
In a larger bowl, combine pumpkin puree, sugar, brown sugar, eggs, almond and milk until fully combined. Add in dry ingredients and mix until no streaks of flour remain and batter is smooth. (Batter will be runny).
Fill liners about 3/4 of the way full and bake for 15-20 minutes, or until cupcakes are brown. Once cooled, add a dollop of whipped topping into the concave center and sprinkle with cinnamon!