Impossible Pumpkin Pie Cupcakes

Name: Impossible Pumpkin Pie Cupcakes
Ingredients: Dry Things; 2/3 cup all-purpose flour; 1/4 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 2 teaspoons pumpkin pie spice; Wet Things; 1 (15 ounce) can pumpkin puree; 1/2 cup sugar; 1/4 cup brown sugar; 2 large eggs; 1 teaspoon vanilla extract; 3/4 cup fat-free evaporated milk

13 ingredients

6 steps

Ingredients

Dry Things
2/3 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons pumpkin pie spice
Wet Things
1 (15 ounce) can pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup fat-free evaporated milk

Directions

1

Preheat the oven to 350°F Line a 12-cup muffin tin with paper or silicone liners.
2

In a medium bowl, whisk together all of the dry things.
3

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.
4

Fill each muffin cup with approximately 1/3 cup of batter.
5

Bake for 20 minutes. Cool cupcakes in pan. They will sink as they cool.
6

Chill cupcakes before serving. Top with lightly sweetened whipped cream. If desired, sprinkle a little spice over the white cream for a pretty contrast.