Pumpkin Pie Cupcakes

This pumpkin pie cupcake recipe is a nice alternative for those who do not like pumpkin pie. My girls at Girls Inc. love making the cupcakes and they enjoy eating them too! I like to use mini cupcake papers this way you have a one-bite snack or a small cupcake for the younger children. A great recipe for your holiday brunch too! Pumpkin Pie Cupcakes Makes 18 cupcakes Ingredients: 1 ½ cups all-purpose flour 1 ¼ cups sugar 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon cinnamon 1 teaspoon pumpkin pie spice ½ cup vegetable oil 2 lightly beaten eggs ½ cup 1/2 & 1/2 1 cup canned pumpkin Preheat oven to 350°F. Place paper baking cups in a muffin pan or grease the muffin pan. Procedure: 1) In a medium bowl, sift the flour, sugar, baking soda, baking powder, cinnamon, and allspice. 2) In a large bowl, beat the oil, eggs, and 1/2 & 1/2. 3) Stir in the pumpkin. 4) Add the flour mixture into the pumpkin mixture and mix well until smooth. 5) Spoon into muffin cups. 6) Bake for 16 to 20 minutes or until a wooden pick inserted in centers comes out clean. 7) Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely. Submitted by Girls Incorporated of Sarasota County Resident Chef Ms. Tricia. www.girlsincsrq.org