**NOTE-------> Make sure you follow the 20/20/30 min baking/cooling/fridge
Impossible Pumpkin Pie Cupcakes
1 15 oz can pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup evaporated milk
2/3 cup all purpose flour
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
Preheat oven to 350 degrees. Line 12 cup muffin tin with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray. Either of these three methods will make it easy to take the cupcake out after it’s cooked. Paper liners make it difficult to remove the cupcakes.
Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. Fill each muffin cup with 3/4 cup of the mixture. Bake for twenty minutes and let cool for twenty minutes. Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with whipped cream and sprinkle more pumpkin pie spice on top and serve. Makes 12 cupcakes.
NOTES:::
****added 08/21/13...from Kayla....Soy doesn't quite turn out when it comes to pumpkin pie type things. You can use coconut milk though and it's delicious. The canned kind that you find with the Asian foods will have a higher fat content and turns out a bit better than the boxed/refrigerated kind.
Nutritional Info (thanks Karen and Jennifer)
Cupcake only no toppings
Nutrition Facts Serving
Size 79 g
Amount Per ServingCalories 116
Calories from Fat 20%
Total Fat 2.2g 3%
Saturated Fat 1.1g 5%
Cholesterol 36mg 12%
Sodium 109mg 5%
Total Carbohydrates 21.4g 7%
Dietary Fiber 1.3g 5%
Sugars 14.1g
Protein 3.2g
Vitamin A 11 2%
Vitamin C 3%
Calcium 6%
Iron 6%
Impossible Pumpkin Pie Cupcakes
1 15 oz can pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup evaporated milk
2/3 cup all purpose flour
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
Preheat oven to 350 degrees. Line 12 cup muffin tin with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray. Either of these three methods will make it easy to take the cupcake out after it’s cooked. Paper liners make it difficult to remove the cupcakes.
Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. Fill each muffin cup with 3/4 cup of the mixture. Bake for twenty minutes and let cool for twenty minutes. Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with whipped cream and sprinkle more pumpkin pie spice on top and serve. Makes 12 cupcakes.
NOTES:::
****added 08/21/13...from Kayla....Soy doesn't quite turn out when it comes to pumpkin pie type things. You can use coconut milk though and it's delicious. The canned kind that you find with the Asian foods will have a higher fat content and turns out a bit better than the boxed/refrigerated kind.
Nutritional Info (thanks Karen and Jennifer)
Cupcake only no toppings
Nutrition Facts Serving
Size 79 g
Amount Per ServingCalories 116
Calories from Fat 20%
Total Fat 2.2g 3%
Saturated Fat 1.1g 5%
Cholesterol 36mg 12%
Sodium 109mg 5%
Total Carbohydrates 21.4g 7%
Dietary Fiber 1.3g 5%
Sugars 14.1g
Protein 3.2g
Vitamin A 11 2%
Vitamin C 3%
Calcium 6%
Iron 6%
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