PUMPKIN PIE CUPCAKES

PUMPKIN PIE CUPCAKES
PUMPKIN PIE CUPCAKES

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2/3

    cup all-purpose flour

  • 1/4

    teaspoon baking powder

  • 1/4

    teaspoon baking soda

  • 1/4

    teaspoon salt

  • 2

    teaspoons pumpkin pie spice

  • 1

    (15 ounce) can pumpkin puree

  • 1/2

    cup sugar

  • 1/4

    cup brown sugar

  • 2

    large eggs

  • 1

    teaspoon vanilla extract

  • 3/4

    cup fat-free evaporated milk

Directions

Preheat the oven to 350°F Line a 12-cup muffin tin with paper or silicone liners. 2 In a medium bowl, whisk together all of the dry things. 3 In a large bowl, whisk together the wet things. Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth. 4 Fill each muffin cup with approximately 1/3 cup of batter. 5 Bake for 20 minutes. Cool cupcakes in pan. They will sink as they cool. 6 Chill cupcakes before serving. Top with lightly sweetened whipped cream. If desired, sprinkle a little spice over the white cream for a pretty contrast.

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