One of my favorite things about the fall season is pumpkin flavored EVERYTHING. Cliche, right? Yeah probably, but I've always loved pumpkin treats... muffins, pie, chai... Mmmm so good!
Anyway, I found this recipe the other day and decided to give it a try. I looooove how they turned out! They're so delicious and super easy to make.. of course! These cupcakes have almost the same consistency as pumpkin pie, but a little firmer. Just don't be expecting a bready cupcake texture.
15 oz can pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
1 tsp vanilla extract
3/4 cup evaporated milk
2/3 cup all purpose flour
2 tsps pumpkin pie spice
1/4 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda
1.) Preheat oven to 350 degrees.
2.) Line muffin tin with cupcake liners.
3.) Mix up the pumpkin puree, sugar, brown sugar, eggs, vanilla, and evaporated milk.
4.) Add flour, pumpkin spice, salt, baking powder, and baking soda.
5.) Fill each cupcake cup with 1/3 cup of the mixture.
6.) Bake for 20 minutes and let cool for 20 minutes.
7.) Removes cupcakes from the pan and chill in the fridge for 30 minutes.
8.) Top with whipped cream and sprinkle pumpkin pie spice for garnish.
*Tip: I used ReddiWhip in a can to swirl on top of the cupcakes that we were about to eat and left the others bare until they're ready to be eaten. Whipped cream tends to melt pretty quickly so I didn't want to top them all at once.