Tuesday, October 20, 2009

butter cup squash muffins

With a giant bowl of squash puree in the fridge, I started looking for recipes that required pumpkin puree. Not that pre-made pumpkin pie puree, just straight up pumpkin puree. I remembered reading about pumpkin muffins at Baking Bites, so I went looking for the recipe. I decided after tracking down the recipe, these babies have to be good, there called Impossible Pumpkin Pie Cupcakes.

Maybe I'm out to lunch but I don't think I was aware of the "impossible" style recipe that Baking Bites mentions;

This cupcake recipe is based on an impossible pie recipe. Impossible pie is a concept that is a popular “back of the box” recipe for baking mixes, like bisquick. These “pies” have a little bit of flour in their mix that turns into a firm, crust-like outer layer around the filling.

So there you have it, this style of recipe is supposed to stay soft in the center while forming it's own crust. Crazy! This was an awesome first puree recipe. Simple and straight forward, it allowed me to see if my puree had too much moisture in it. The cupcakes fell in the center, just as mentioned, and really did give that mini pumpkin pie experience. I've been keeping them in a fridge so they stay cold (pumpkin pie is soooo good cold), and topping them with a bit of whip cream. Yum yum!


Katrina said...

Just in case you're still looking.......you can make a variation of hummus with pumpkin puree (and chickpeas, olive oil, garlic, yogurt, and cumin. PB was also in the original but I didn't add it.)

Sarah Taylor said...

My two favourite things! Pumpkin pie and a cupcake all in one?!!! I'm guessing it equals CRAZY DELICIOUS!

Chris said...

Thanks Katrina, I would have never imagined such a concoction.

Sarah, if those are your two favorite things, then crazy delicious it is!

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