PUMPKIN PIE CUPCAKES

INGREDIENTS:

• 1 15 oz. can pure pumpkin puree
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp. vanilla extract
• 3/4 cup evaporated milk
• 2/3 cup all-purpose flour
• 2 tsp. pumpkin pie spice mix
• 1/4 tsp. kosher salt
• 1/4 tsp. baking soda
• 1/4 tsp. baking powder
• whipped cream for topping

DIRECTIONS:

1. Preheat oven to 350F and line a muffin pan with cupcake liners.
2. In a large bowl, combine pumpkin puree, sugar, eggs, vanilla extract, and evaporated milk and whisk until smooth.
3. In a separate medium bowl; combine flour, pumpkin pie spice mix, salt, baking soda, and baking powder and whisk until combined.
4. Pour dry mixture into pumpkin mixture and mix just until combined.
5. Use a cookie scoop to scoop batter into the prepared muffin pan, filling each muffin cup with 1/3 cup batter (make sure you fill at least half way full - these will deflate a bit when they are cooling).
6. Bake for about 20 minutes, until cupcakes are set.
7. Let cool in the muffin pan for about 30 minutes.
8. Transfer cupcakes to a serving tray or plate and chill in the refrigerator for 30 minutes.
9. When ready to serve, top cupcakes with whipped cream and sprinkle with pumpkin pie spice.

This article and recipe adapted from this site