Pumpkin Pie Cupcakes
These Pumpkin Pie Cupcakes are the perfect Fall treat. A soft moist cupcake made with pumpkin and pumpkin pie spice it is the perfect Fall dessert.
Ingredients
- ⅔ cup all-purpose flour
- 1 tablespoons pumpkin pie spice
- ¼ teaspoon baking soda
- ¼ teaspoons baking powder
- ⅛ teaspoon salt
- 1 cup canned pumpkin puree
- ¾ cup evaporated milk
- ⅔ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- whipped cream
Instructions
- Preheat oven to 350 degrees. Prepare a muffin tin with cupcake liners and set aside.
- Whisked together flour, pumpkin pie spice, baking soda, baking powder, and salt. Once combined set it aside.
- In a separate bowl whisk together pumpkin puree, evaporated milk, granulated sugar, eggs, and vanilla extract.
- Slowly in dry ingredients into the wet. Scraping the side as needed and mixing until combined.
- Pour batter into your prepared cupcake liners and fill each one about ¾ the way full.
- Place in the oven to bake for 23-25 minutes or until cooked through and you could place a toothpick in the middle and it come out clean.
- Allow to cool slightly in the pan then remove from the pan and place in the fridge to cool completely. When you are ready to serve top with whipped cream and enjoy.
Nutrition
Serving: 1cupcakeCalories: 111kcalCarbohydrates: 20gProtein: 3gFat: 2gSaturated Fat: 1gTrans Fat: 1gCholesterol: 36mgSodium: 77mgPotassium: 122mgFiber: 1gSugar: 14gVitamin A: 3262IUVitamin C: 1mgCalcium: 60mgIron: 1mg
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