Pumpkin Pie Cupcakes

Ingredients

  • ⅔ cup All Purpose Flour
  • 15 ounces Pumpkin Puree
  • ¾ cup Sugar
  • 2 Large Eggs
  • 1 teaspoon Vanilla
  • ¾ cup Evaporated Milk
  • 2 teaspoons Pumpkin Pie Spice
  • ¼ teaspoon Salt
  • ¼ teaspoon Baking Powder 
  • ¼ teaspoon Baking Soda
  • Whipped Cream

Directions

  1. Line a muffin tin with liners; preheat oven to 350F
  2. In a bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice
  3. Then in a separate large bowl, whisk together pumpkin puree, sugar, eggs, vanilla and evaporated milk until well combined
  4. Add in dry ingredients and whisk until no flour remains and batter is smooth
  5. Fill each muffin cup with ⅓ cup of batter; bake for 20 minutes let cool for 20 minutes
  6. Remove cupcakes from pan and chill in fridge for 30 minutes; then top with whipped cream and sprinkle with pumpkin pie spice before serving