#MEwx Drying, windy, elivated fire danger and Pumpkin Pie Cupcakes.

Good Morning Augusta

This morning we have mostly sunny skies with highs in the lower 50s. Winds are northwest 15 to 20 mph gusting to 35 mph.

Tonight we'll have clear skies with a chance of frost in sheltered locations after midnight. Cooler with lows in the lower 30s. Northwest winds 10 to 15 mph. Gusts up to 30 mph during evening hours.

The readings from my weather instruments are: 

Our outdoor temperature is 50.2°F, the humidity is 71%, the Dew point is 41.2°F with a wind chill of 50.2°F.

The wind direction is Northwest between 7.4 MPH and 9.8 MPH.

The Relative pressure is 29.54, the Absolute pressure is 29.34 and rising with a weather graphic indicating clouds/sun.

If you want to see real-time instrument readings from my personal weather station click Here. That will take you directly to my weather station.

Visibility is 10.0 miles / 16.1 kilometers with partly sunny skies.

The UV rating is  0 out of 16, The moon is 65.3% illuminated, the moon phase is waning gibbous, Sunrise is 6:45 am↑ 98° East, Sunset is 6:06 pm↑ 262° West, Moonrise is 10:05 pm↑ 55° Northeast, Moonset is 1:14 pm↑ 305° Northwest and we'll have 11 hours 20 minutes of daylight today.  

We received 0.15 inches of rain here over the past 24 hours.

This recipe is how I get pumpkin pie in small grab 'n go pites.

Pumpkin Pie Cupcakes

Posted on October 8, 2013 by Audrey-58daydreams

1 15 oz can pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup evaporated milk
2/3 cup all purpose flour
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda

Preheat oven to 350 degrees. Line 12 cup muffin tin with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray. Either of these three methods will make it easy to take the cupcake out after it's cooked. Paper liners make it difficult to remove the cupcakes.

Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. Fill each muffin cup with 1/3 cup of the mixture. Bake for twenty minutes and let cool for twenty minutes. Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with whipped cream and sprinkle more pumpkin pie spice on top and serve. Makes 12 cupcakes.