| No big deal that I have now baked two weeks in a row |

Last week A Cup of Jo shared 9 Pumpkin Recipes and I just had to hop on board and try at least one. 

I chose the Pumpkin Pie Cupcakes (Muffins?) and lets be honest if I hadn't told you that's the one I chose you probably would have been like -- what??? -- just from looking at the picture above. 

Well apparently my new favorite thing to do it bake -- but seriously, it's so stress relieving -- and my new second favorite thing to do it change the toppings more to my liking. 

This recipe implements that second fav and I didn't add either the baking powder or maybe it was the baking soda because I keep forgetting which one I don't have when I get to the store and then I'm like yeah right like I'm coming back here when I get home. You would be embarrassed for me if you knew how close the store really is and you should be embarrassed for me that I still don't know which one I am missing and don't want to go look in my cupboard for the sake of this post. 

I ended up taking them to a ward party and they were gone very quickly. So I'm going to pat myself on the shoulder and say that means I can bake. And the good part about baking for others is I'm not eating it and it's out of my house. ;)

But moving forward.

Pumpkin Pie Cupcakes source with some changes by me

> 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 milk

> 2/3 cup all purpose flour

> 2 tsp pumpkin pie spice

> 1/4 tsp salt

> 1/2 tsp baking soda (had to go look anyway...darn it)

Directions:

***Again I made this with 2 mini muffin tins. 

> Preheat oven to 350°F and spray tins with cooking spray. I did not use any liners because it's just not my style but liners either foil or silicone are definitely options. 

> Mix together your pumpkin puree, sugars, vanilla, milk, and eggs. Add in the rest of your dry ingredients -- flour, spice, salt, and baking soda. 

> Pour mixture into each tin filling it about 1/2 way. (this is for the mini tins)

> Bake for twenty minutes and let cool for twenty minutes. 

> Remove from pan and let chill in the fridge for atleast 20 more min. 

> The original recipe calls for the topping whipped cream but I wanted to do something different so I decided to go with Dulce De Leche. I highly recommend it but I would bet that the whipped cream is good as well. 

> Serve it up.