Am finally back in the lovely city after spending some quality Thanksgiving time in New Mexico. Why was I New Mexico you might ask? Well, my mom has some really good friends out there who she hadn’t seen in ages, so she decided that was where we had to go. Don’t get me wrong, Santa Fe was beautiful – old pueblo houses, lots of open space, and it even snowed! – but I was still the slightest bit bored. I spent a lot of time reading, which was really nice, since I never get to do that anymore. Other than reading and eating an obnoxious amount, I did just about nothing. In retrospect, I guess that’s what having a break is all about, so I can’t really complain. The food we had for our Thanksgiving meal was classic – turkey, gravy, stuffing, veggies, mashed potatoes, and a lovely apple spice pie. A learned a new trick from the pie maker – freeze the butter or shortening and then grate it into the flour to incorperate. I will have to try it next time I make a pie, since testing out different types of dough is one of my favorite things to do. 🙂
Last Sunday, before we all parted our separate ways, my suite-mates and I all decided to have our own Thanksgiving dinner. We all signed up for the classics – turkey, cranberry sauce, yams, green beans, etc. I of course, had to make a dessert. Sadly enough, on the Sunday of our meal, I was required to stay at work for a horrible little meeting to go over holiday sales. It was one of the worst two hours of my life. By the time I got back to the room, everyone was finished eating, but as amazing as they always are, all my suite-mates saved me a bit of everything. And let me just that it was all AMAZING! There was so much food – delicious apple yams, filo dough balls, mixed veggies and more! I gullped everything down in a matter of minutes.
I made pumpkin pie cupcakes, which were exactly as the title puts it – mini pumpkin pies. Thankfully, knowing I was going to be late getting home from work, I made them the night before so they were ready when everyone sat down to eat. They were quite simple to make – just like real pumpkin pie but with a bit of flour and cupcake liners instead of a pie tin. They definitely sink a little bit once they have cooled off, which is why adding a dollop of fresh whipped cream on top is a must. These will definitely go down in my holiday recipe cache for next year.
PUMPKIN PIE CUPCAKES
(Adapted form bakingbites.com)
- 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 evaporated milk
1) Preheat the oven to 350F. Line a 12-cup muffin tin with paper or silicone liners.
2) In a medium bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice
3) In a large bowl, whisk together pumpkin puree, sugar, brown sugar, eggs, vanilla and evaporated milk until well combined.
4) Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth.
5) Fill each muffin cup with approximately 1/3 cup of batter.
6) Bake for 20 minutes. Cool cupcakes in pan. They will sink as they cool.
7) Chill cupcakes before serving. Top with lightly sweetened whipped cream.