1. 1 15 oz can pumpkin puree
2. 1/2 cup sugar
3. 1/4 cup brown sugar
4. 2 large eggs
5. 1 teaspoon vanilla extract
6. 3/4 cup evaporated milk
7. 2/3 cup all purpose flour
8. 2 teaspoons pumpkin pie spice
9. 1/4 teaspoon salt
10. 1/4 teaspoon baking powder
11. 1/4 teaspoon baking soda
Preheat oven to 350 degrees. Line 12 cup muffin tin with silicone liners, 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 cupcake out after it’s cooked. Paper liners make it difficult to remove the cupcakes. So use foil liners over paper liners. You will thank me when your taking them out of the muffin pan.
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 each muffin cup with 1/3 cup of the mixture. Bake for twenty minutes and let cool for twenty minutes. Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with whipped cream and sprinkle more pumpkin pie spice on top and serve. Makes 12 cupcakes.
These are really delicious. Every year about this time I start looking for things to make with pumpkin and these pumpkin pie cup cakes are oh so delicious. They taste exactly like a pumpkin pie only maybe even better. I will tell you that the best thing to do with these cup cakes is to use the foil cup cake papers to put your pumpkin pie cup cake batter into. This way you can easily get them out of the pan and enjoy your pumpkin pie cup cakes. I hope you get to make them and enjoy them real soon.