Impossible Pumpkin Pie Cupcakes

• Vegetarian

• Produce

  • 15 oz Pumpkin puree

• Refrigerated

  • 2 Eggs, large

• Canned Goods

  • 3/4 cup Evaporated milk

• Baking & Spices

  • 2/3 cup All-purpose flour
  • 1/4 tsp Baking powder
  • 1/4 tsp Baking soda
  • 2 tsp Pumpkin pie spice
  • 1/4 tsp Salt
  • 3/4 cup Sugar
  • 1 tsp Vanilla
  • 1 Whipped cream

Found on cakescottage.com

Ingredients

• ⅔ cup all purpose flour
• 15 oz 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

• Line a 12-cup muffin tin with paper or silicone liners.
• Preheat oven to 350 degrees.
• In a bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice.
• In a large bowl, whisk together pumpkin puree, sugar, eggs, vanilla and evaporated milk until well combined.
• Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth.
• Fill each muffin cup with approximately ⅓ cup of batter.
• Bake for 20 minutes and let cool for 20 minutes.
• Remove cupcakes from pan and chill in the fridge for 30 minutes.
• Top with whipped cream and sprinkle with more pumpkin pie spice or cinnamon on top and before serving.