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Impossible Pumpkin Pie Cupcakes

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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.