The Pioneer Woman Tasty Kitchen
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Pumpkin Pie Cupcakes

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Level: Easy

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Description

These cupcakes have the consistency and taste of the inside of a pumpkin pie—without the pesky crust!

Ingredients

  • ⅔ cups Gluten Free All-Purpose Flour Mix
  • ¼ teaspoons Baking Powder
  • ¼ teaspoons Baking Soda
  • ¼ teaspoons Salt
  • 2 teaspoons Pumpkin Pie Spice
  • 1 can (15 Oz. Size) Pumpkin Puree
  • ½ cups Sugar
  • ¼ cups Brown Sugar
  • 2 whole Eggs
  • 1 teaspoon Vanilla Extract
  • ¾ cups Half-and-half

Preparation

1. Preheat oven to 350°F and line a 12-cup muffin tray with cupcake liners.
2. In a medium bowl, whisk together the flour mix, baking powder, baking soda, salt and pumpkin pie spice.
3. In a large bowl, whisk together the pumpkin puree, sugar, brown sugar, eggs, vanilla and half-and-half.
4. Add the dry ingredients to the wet and mix well.
5. Fill each cup and bake for 20 minutes.
6. Chill before serving.

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