PUMPKIN PIE CUPCAKES

By maychrowitz

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

Preparation

Step 1

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.