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    • #586581

      Impossible Pumpkin Pie Cupcakes

      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

      Line 12 muffin tins with silicone liners, foil liners sprayed with cooking spray, or just spray the muffin tin with cooking spray.

      Preheat oven to 350F
      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.

      Either of these three methods will make it easy to take the cupcake out after it’s cooked. Paper liners make it difficult to remove the cupcake.

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