Probably about the best thing about fall is pumpkins. Wait, maybe its football-or fall boots or cozy sweaters or the way the kid’s faces look when they jump in a giant pile of freshly raked leaves. Really, we all know its the pumpkin- PUMPKIN PIE TO BE EXACT! Just like these!
These little gems I’ve cooked up for you today are simply delicious. Did your mouth water or did you try to lick the screen?! Don’t worry I’ve shared the whole secret recipe below. Let’s get cooking!
Special Thanks to Good Cook who supplied me with all the tools to host the Ultimate Thanksgiving Feast! Don’t forget to join us for the Ultimate Thanksgiving Twitter Party on November 25th for a chance to win one of three $200 Thanksgiving Baskets that contain awesome items like I used to make these today!
They are perfect for beginners who just need to whip up something easy or seasoned chefs that can dress each one up however they like.
1 cup Homemade Baking mix (baking mix recipe below*)
1 cup fresh pumpkin puree (canned can be used in a pinch)
1/3 cup sugar ( or your favorite sugar substitute-See your package for amounts that equal sugar)
1 5 oz can evaporated milk
1 1/2 tsps vanilla
1 tsp pumpkin pie spice
1 cup heavy whipping cream
1 tsp vanilla
1 tbs confectioners sugar
Preheat your oven to 375 degrees. Lightly coat the bottoms of your Good Cook Muffin/Cupcake pan with cooking spray. This pan will change your life!! It’s definitely my favorite right now. To be honest, all of them are awesome!! I love this whole collection.
Prepare your pumpkin puree (directions below*) using your Good Cook Pumpkin Scoop (available at Walmart.) Next add your baking mix, pumpkin, sugar, eggs, milk, vanilla and pumpkin pie spice in a bowl.( I used my Good Cook mixing bowl from my Caramel Popcorn balls post.) Mix it until its slightly lumpy. The batter will be loose but don’t over mix. Fill each muffin spot about 2/3 full. Bake for 30 minutes. Let cool. While they’re cooling (you can pop them in the refrigerator to cool them quickly), its time to make the whipped cream. I make mine in a stand mixer but you could use an electric mixer as well. Pour one cup of heavy whipping cream into your mixer bowl and mix until soft peaks form. Add 1 tsp. vanilla and 1 TBS. confectioner’s sugar and mix until blended. Do not over mix. Top each pumpkin bite with a dollop of whip cream and enjoy!! Store in refrigerator. Makes about 12.
*Homemade Baking Mix: 2 1/2 cups Flour, 1 1/2 TBS baking powder, 1 tsp salt, 1/2 cup Crisco. Mix the dry ingredients together well. Cut in the Crisco. Store any leftovers in an airtight container.
*Pumpkin Puree: Choose your favorite small pie pumpkin. Wash and cut in half. Using your Good Cook Pumpkin Scoop, remove the seeds. Bake at 350 for 45 minutes. Using your scoop again, scrape the insides clean. Puree in a blender until smooth. Extra pumpkin puree can be frozen for future use!
Disclosure: Disclosure: I am a member of the Good Cook Kitchen Experts. I received all the tools needed to prepare the above recipe.