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Ingredients
| all-purpose flour (unsifted): 2/3 cup |
| baking powder: 1/4 tsp |
| baking soda: 1/4 tsp |
| salt: 1/4 tsp |
| pumpkin pie spice: 2 tsp |
| pumpkin puree: 1 15oz can |
| granulated sugar: 1/2 cup |
| light brown sugar (packed): 1/4 cup |
| eggs: 2 (large) |
| vanilla extract: 1 tsp |
| nonfat canned evaporated milk: 3/4 cup |
Impossible Pumpkin Pie Cupcakes
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
20 min -
Servings
12 serving(s)
Tags
- Preheat the oven to 350°F Line a 12-cup muffin tin with paper or silicone liners.
- In a medium bowl, whisk together all of the dry things.
- In a large bowl, whisk together the wet things. Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth.
- Fill each muffin cup with approximately 1/3 cup of batter.
- Bake for 20 minutes. Cool cupcakes in pan. They will sink as they cool.
- Chill cupcakes before serving. Top with lightly sweetened whipped cream. If desired, sprinkle a little spice over the white cream for a pretty contrast.