Impossible Pumpkin Pie Cupcakes

These cupcakes seemed like such a great idea. Who doesn't love pumpkin pie? And in cupcake form??? How can that possibly go wrong? Well in this case, if it ain't broke don't fix it. They were hard to eat... the paper stuck to the cake, they were wet... need I go on? Blame it on the cooks maybe, but the only thing that really saved these was Ben's idea to whip up some apple cider icing for them. Also, we put chocolate chips in some, which were better than the plain ones in my opinion. So here are the cupcakes I will never make again :)

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

Artsy?

Dry ingredients

mix mix mix

More mixin'

Looks like they will be delish right?

At least they look pretty with the whipped topping

Doing the part that no one likes or ever talks about: CLEANING UP!