Pumpkin Pie Cupcakes

[Roxy15]

Pumpkin Pie Cupcakes:

 

1-(15-oz.) Can Pure Pumpkin Puree

3/4 Cup Granulated Sugar

2 Large Eggs

1 Tsp. Vanilla Extract

3/4 Cup Evaporated Milk

2/3 Cup All-Purpose Flour

2 Tsp. Pumpkin Pie Spice Mix

1/4 Tsp. Kosher Salt

1/4 Tsp. Baking Soda

1/4 Tsp. Baking Powder

Whipped Cream For Topping

Preheat oven to 350 degrees and line a muffin pan with cupcake liners.

In a large bowl, combine pumpkin puree, sugar, eggs, vanilla extract, and evaporated milk and whisk until smooth.

In a separate medium bowl; combine flour, pumpkin pie spice mix, salt, baking soda, and baking powder and whisk until combined.

Pour dry mixture into pumpkin mixture and mix just until combined.

Use a cookie scoop to scoop batter into the prepared muffin pan, filling each muffin cup with 1/3 cup batter.

Bake for about 20 minutes, until cupcakes are set.

Let cool in the muffin pan for about 30 minutes.

Transfer cupcakes to a serving tray or plate and chill in the refrigerator for 30 minutes.

When ready to serve, top cupcakes with whipped cream and sprinkle with pumpkin pie spice.