Mini Pumpkin Cakes

OMG – these are amazing!! And fun!! I love anything pumpkin and I’m addicted to TJs pumpkin pie spice and canned pumpkin – you should see my shelves as the holiday season winds down – it’s embarrassing how much I hoard to ration throughout the year. I found this recipe on Pinterest – made some changes and voila – single serving pumpkin dessert!!!

1 15 oz can pumpkin puree
1/2 c brown or coconut palm sugar
2 large eggs
1 tsp vanilla extract
1/4 c half and half
1/2 c milk
2/3 c flour
3 tsp pumpkin pie spice
1/4 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda

Preheat oven to 350 degrees. Spray the cups of a muffin tin with cooking spray. Liners won’t work for this recipe.

Mix the wet ingredients together. Add the dry ingredients to the mixture. Fill each muffin cup about 3/4 full with the mixture.

Bake for twenty minutes and let cool for twenty minutes.

Remove the pies 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.