Pumpkin Pie Cupcakes!

I made my normal amount of crust and ended up with leftovers. I also made a dessert just for C#1 and ended up with extra pumpkin. What to do!? What to do?!

I then thought why not mush the pie crust into the muffin tins and figure out a pumpkin pie filling. And this is what I came up with.

Pie crust to mush into the bottom of a muffin tin

1 package of yellow cake mix (or whatever flavor works for you.)

1 package french vanilla instant pudding (or regular vanilla or whatever works for you.)

3 eggs

1 1/2 cups pumpkin

1 teaspoon pumpkin pie seasoning

1 teaspoon cinnamon

1 teaspoon baking soda

Prepared vanilla frosting

Combine cake mix, pudding mix, eggs, pumpkin, pumpkin spice, cinnamon and baking soda with a mixer or beater or whatever you use for three minutes. Pour batter into prepared muffin tins with the pie filling -- 3/4 full (any extra can be put into a regular muffin tin with a paper liner.)

Bake in preheated oven at 325 degrees for 25 to 30 minutes or until wooden pick inserted at center comes out clean. Cool in pan on wire rack for 10 minutes. Remove from wire rack to cool completely. Spread cupcakes with frosting.  Makes 24 cupcakes/muffins.

Viola!

There was some skepticism when I presented them to the fam. But, after a taste test they were definitely a winner.  I will be making them, again, or maybe a different variation.

That's it for today. Until next time...