These Mini Crustless Pumpkin Pies are delicious and much easier than making a whole pie. A simple yet delicious pumpkin batter bakes in a muffin pan yielding a delicious and ultra moist dessert. Serve with a little whipped cream and cinnamon
Preheat your oven to 350° and spray a standard muffin pan with nonstick spray that has flour in it.
In a medium mixing bowl, measure and add flour, pumpkin spice, baking powder, salt and baking soda. Whisk to combine.
In a larger bowl, add pumpkin, sugars, eggs and vanilla. Whisk until thoroughly incorporated.
Add the dry ingredients to the wet. Using a rubber spatula, mix until just combined.
Use a multipurpose scoop to divide the batter among the muffin tin. Bake on the middle rack of your preheated oven for 15 to 18 minutes OR until when a toothpick is inserted a little bit of the batter is still on it.*
Allow these to cool before using a thin spatula or offset spatula to remove each mini pie.
Cool completely before storing in an air-tight container in the fridge. Serve with whipped cream and a dash of ground cinnamon. (These may be served warm, but in my opinion, are better chilled.)
*Depending on your oven, they may need up to 20 minutes. My oven is SMALL and tends to run on the hotter side, so I start checking at the 15 mark.