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Pumpkin Pie Cupcakes

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Rate this recipe 4.3/5 (25 Votes)

Ingredients

  • Bowl 1 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
  • Bowl 2 Ingredients:
  • 1 (15 ounce) can pumpkin puree
  • 1/2 cup sugar (I used 1/2 c. all natural Stevia in the Raw which has no calories/carbs)
  • 1/4 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup fat-free evaporated milk (I used 3/4 1% milk with 2 tbsp cornstarch whisked in to thicken slightly and provide less fat/calories)

Details

Adapted from facebook.com

Preparation

Step 1

1
Preheat the oven to 350°F Line a 12-cup muffin tin with liners.
2
In a medium bowl, whisk together all of the ingredients for bowl 1.
3
In a large bowl, whisk together the ingredients for bowl 2. Combine the dry ingredients into bowl 2 and whisk until no streaks of flour remain and the 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 cool whip and sprinkle with some pumpkin pie spice if desired!

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