Pumpkin Pie Cupcakes

Yield: 12 cupcakes

Ingredients

• 2/3 cup all-purpose flour
• 2 teaspoons pumpkin spice
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 (15 ounce) can pumpkin purée (2 cups)
• 3/4 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 3/4 cup evaporated milk
• Whipped cream

Instructions

1. Heat the oven to 350 degrees F. Grease a 12 cup cupcake pan.
2. In a bowl stir together flour, pumpkin spice, salt, baking powder and baking soda.
3. In a separate bowl, mix the pumpkin puree with sugar, eggs, vanilla extract and evaporated milk.
4. Add dry ingredients to the mixture and mix until thoroughly combined.
5. Fill each cup in the pan with 1/3 cup of the batter.
6. Bake for 20 minutes.
7. Let the cupcakes cool in the pan for 20 minutes, then remove them from the pan and let them cool completely.
8. Store cupcakes in the refrigerator.
9. Top the cupcakes with whipped cream, and dust with cinnamon before serving.

Notes

If you want to use homemade Pumpkin Purée, you can find the instructions HERE!

You will find the texture a little different from normal pumpkin cupcakes...more like pumpkin pie without the crust.

Attribution

Photo credit: 97092379@N04 / CC BY