WHAT YOU NEED:
- 1-15 Ounces can pumpkin puree
- ½ C. sugar
- ¼ C. brown sugar
- 2 Large eggs
- 1 Tsp. vanilla extract
- ¾ C. evaporated milk
- ⅔ C. all-purpose flour
- 2 Tsps. pumpkin pie spice
- ¼ Tsp. salt
- ¼ Tsp. baking powder
- ¼ Tsp. baking soda
HOW TO MAKE:
Preheat oven to 350ºF.
Line 12 C. 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 cupcake out after it’s 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 twenty mins and let cool for twenty minutes.
Remove cupcakes from pan and chill in the fridge for 30 mins.
Top with whipped cream and sprinkle more pumpkin pie spice on top and serve.
Makes 12 cupcakes.
Last Step: Don’t forget to share!