Crustless Pumpkin Pie Cupcakes

By á-5781

Ingredients

• 1 15 oz can pumpkin puree
• 1/2 C sugar
• 1/4 C brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 3/4 C evaporated milk
• 2/3 C flour
• 2 tsp pumpkin pie spice
• 1/4 tsp salt
• 1/4 tsp baking powder
• 1/4 tsp baking soda

Preparation

Step 1

Preheat oven to 350 degrees
Line 12 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 cupcakes out after they are cooked. Paper liners make it difficult to remove the cupcakes

Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk.
Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture.
Fill each muffin cup with 1/3 C of the mixture
Bake for 20 minutes and let cool for 20 minutes
Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with whipped cream and sprinkle more pumpkin pie spice on top and serve