Pumpkin Pie Cupcakes

Pumpkin Pie Cupcakes

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Bowl 1 Ingredients:

  • cup all-purpose flour

  • ¼

    teaspoon baking powder

  • ¼

    teaspoon baking soda

  • ¼

    teaspoon salt

  • 2

    teaspoons pumpkin pie spice

  • Bowl 2 Ingredients:

  • 1

    (15 ounce) can pumpkin puree

  • ½

    cup sugar (I used ½ c. all natural Stevia in the Raw which has no calories/carbs)

  • ¼

    cup brown sugar

  • 2

    large eggs

  • 1

    teaspoon vanilla extract

  • ¾

    cup fat-free evaporated milk (I used ¾ 1% milk with 2 tbsp cornstarch whisked in to thicken slightly and provide less fat/calories)

Directions

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!


Nutrition

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