Make your Thanksgiving dinner a little more fun with a pumpkin treat that’s easy to share with your family and friends.
Pumpkin Pie Cupcakes
Ingredients:
Cooking spray
2/3 c. all-purpose flour
1 tbsp. pumpkin pie spice, plus more for garnish
1/4 tsp. baking powder
1/4 tsp. baking soda
Pinch kosher salt
1 (15-oz.) can pumpkin puree
3/4 c. evaporated milk
2/3 c. granulated sugar
2 large eggs
1½ tsp. pure vanilla extract
Whipped cream, for garnishing
Directions:
Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners and grease with cooking spray.
In a large bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt until combined. In a separate large bowl, whisk together pumpkin puree, evaporated milk, sugar, eggs, and vanilla until thoroughly combined. Add dry ingredients to wet and mix until thoroughly blended.
Pour mixture into prepared liners until 3/4 full. Bake for 25 minutes, then let cool slightly (cupcakes will sink!) before chilling in the fridge to set. Garnish with whipped cream and pumpkin pie spice before serving.
