Impossible Pumpkin Pie Cupcakes
Ingredients
- 1 15-oz. can pumpkin puree
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 1 tsp. vanilla extract
- ¾ cup evaporated milk
- 2/3 cup all-purpose flour
- 2 tsp. pumpkin pie spice
- ¼ tsp. salt
- ¼ tsp. baking powder
- ¼ tsp. baking soda
- Cool Whip
Instructions
- Pre-heat oven to 350°F.
- Line a 12-cup muffin tin with silicone or foil liners sprayed with cooking spray or just spray the cups with cooking spray.
- Either of these three methods will make it easy to take the cupcakes out after baking.
- Paper liners make it difficult to remove the cupcakes.
- In a medium bowl, mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk.
- Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture.
- Fill 1/3 of each muffin cup with the mixture.
- Bake for twenty minutes, remove from oven and let cool for twenty minutes.
- Remove cupcakes from pan and chill in the refrigerator for 30 minutes.
- Top with whipped cream and sprinkle more pumpkin pie spice on top and serve.
Notes
The cupcakes are meant to come out nearly like pie filling rather than cake.