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
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.
