Impossible Pumpkin Pie Cupcakes

By LimericksLady

Ingredients

• 2 15 oz can pumpkin puree
• 1 cup sugar
• 1/2 cup brown sugar
• 4 large eggs
• 2 teaspoon vanilla extract
• 2 cans evap milk
• 1 cup all purpose flour
• 1/4 cup butter, soft
• 4 teaspoons cinnamon
• 2 teaspoon ginger
• 2 teaspoon nutmeg
• 1 teaspoon cloves
• 1 teaspoon allspice
• 1/4 teaspoon salt
• 1 teaspoon baking powder

Preparation

Step 1

Preheat oven to 350 degrees. Line 24 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 all ingredients in blender. 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 fresh grated nutmeg, serve.