Pumpkin Cup Cakes

Every Thanksgiving we like to switch-up at least one of the classic menu items. This year we are taking on the pumpkin pie; Pumpkin cupcakes have the same great classic flavors but are not as complicated as making the pie from scratch!

INGREDIENTS

Dry ingredients

2/3 c. all-purpose flour

1 tbsp. pumpkin pie spice

1/4 tsp. baking powder

1/4 tsp. baking soda

pinch of salt

Wet ingredients

1 15- oz. can pumpkin purée

3/4 c. evaporated milk

2/3 c. sugar

2 large eggs

1 1/2 tsp. vanilla extract

Whipped cream, for garnishing

DIRECTIONS

Preheat oven to 350º. Line a 12-cup muffin tin with cupcake liners and then spray them with cooking spray.

In a large bowl, mix dry ingredients.

In a separate large bowl, whisk together eggs, pumpkin purée, evaporated milk, sugar, and vanilla until completely combined.

Stir dry ingredients to wet and combine completely.

Pour mixture into cupcake liners until 3/4 full.

Bake for 25 minutes, then let cool (cupcakes will sink) before chilling in fridge to set for topping.

Garnish with whipped cream and pumpkin pie spice before serving.

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