Fall is officially here. It literally went from 100+ degree weather one week to 50 degree weather the next. Little warning. Mother Nature, you are indeed a sneaky one.
Got to hang with the Maddie, the Tara, and the Drew for the duration of yesterday evening. Tara was busy pulling all of the suspicious marijuana-scented basil out of her garden while Maddie and I exchanged awkward closed-mouth smiles at each other. As per usual.
I think Thursday was National Taco Day, but we celebrated fashionably late yesterday. Drew just so happens to be a pretty decent cook, so Maddie, Tara, and I capitalized on this and let him make us some delicious chicken & fish tacos while we gossiped and made pumpkin pie cupcakes. (See recipe after the jump.)
It was all very healthy, I assure you. We learned all about legumes and fruits that we had no idea were fruits and also had a small bonfire in the backyard.
Fall is full of the good things.
-k.
Pumpkin Pie Cupcakes
Impossible Pumpkin Pie Cupcakes
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 large eggs
1 tsp vanilla extract
3/4 cup half and half (or evaporated milk)
Preheat the oven to 350F. Line a 12-cup muffin tin with paper or silicone liners.
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. Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth.
Fill each muffin cup with approximately 1/3 cup of batter.
Bake for 20 minutes. Cool cupcakes in pan. They will sink as they cool.
Chill cupcakes before serving. Top with lightly sweetened whipped cream.
Makes 12
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