Easy Meals For Busy Families - Pumpkin Cupcakes

Sorry, these are not my own creation. I was unable to take a picture before they had all disappeared. I'll try to get a photo as soon as I'm done with my next batch.
Sorry, these are not my own creation. I was unable to take a picture before they had all disappeared. I'll try to get a photo as soon as I'm done with my next batch. | Source

There are days when I have a lot of free time at night (usually in between loads of laundry), but know I and/or my family do not have a lot of time the following morning. Having something easy to "grab and go" in the morning is always a life saver, rather than dealing with drive-thru or long lines. I love having this recipe because I can quickly whip up a batch and have them sitting out, waiting to be eaten the next morning. Although this recipe is marked as a dessert and as a cupcake, my family sees them more as a muffin than a cupcake. Nonetheless, they enjoy this recipe and especially love having something to grab and go.

Ingredients:
1 (15oz) Can Pumpkin Puree
1/2 C Sugar
1/4 C Brown Sugar
2 Large Eggs
1 Tsp Vanilla Extract
3/4 C Evaporated Milk
2/3 C All Purpose Flour
2 Tsp Pumpkin Pie Spice
1/4 Tsp Salt
1/4 Tsp Baking Powder
1/4 Tsp Baking Soda

Instructions:
Preheat oven to 350 degrees. Line 12 cup muffin tin with foil or silicone liners or spray with cooking spray. *Note: I do not suggest using paper liners as they tend to adhere to the cupcakes and make it quite difficult in removing.

Mix the Pumpkin, Sugar, Brown Sugar, Eggs, Vanilla Extract and Milk together. Add the Flour, Pumpkin Spice, Salt, Baking Powder, and Baking Soda to the Pumpkin mixture. Fill each muffin cup with 1/3 cup of the mixture. Bake for 20 minutes and let cool for 20 minutes. Remove cupcakes from tin and chill in the fridge for 30 minutes. If we're eating them that night, I like to top them with whipped cream and a little bit of chopped fruit. If I'm leaving them out for "grab and go" in the morning, I leave them plain.

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