Impossible Pumpkin Pie Cupcakes
from cakescottage.com
30 min
Ingredients
- ⅔ cup all purpose flour
- 15 oz pumpkin puree
- 3/4 cup sugar
- 2 large eggs
- 1 teaspoon vanilla
- 3/4 cup evaporated milk
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- Whipped cream
Directions
- 1
Line a 12-cup muffin tin with paper or silicone liners.
- 2
Preheat oven to 350 degrees.
- 3
In a bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice.
- 4
In a large bowl, whisk together pumpkin puree, sugar, eggs, vanilla and evaporated milk until well combined.
- 5
Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth.
- 6
Fill each muffin cup with approximately ⅓ cup of batter.
- 7
Bake for 20 minutes and let cool for 20 minutes.
- 8
Remove cupcakes from pan and chill in the fridge for 30 minutes.
- 9
Top with whipped cream and sprinkle with more pumpkin pie spice or cinnamon on top and before serving.