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!
2/3 c. all-purpose flour
1 tbsp. pumpkin pie spice
1/4 tsp. baking powder
1/4 tsp. baking soda
pinch of salt
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
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.