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| Ready for the oven! |
1 15 oz can pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup evaporated milk
2/3 cup all purpose flour*
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
Preheat oven to 350 degrees. Line
12 cup muffin tin with silicone liners (my preferred method), foil liners sprayed with cooking spray
or just spray the muffin pan with cooking spray. Any of these three methods
will make it easy to take the cupcake out after it’s cooked. FYI--Paper liners make
it difficult to remove the cupcakes.
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.
*Use a gluten free flour instead of the all purpose flour for gluten free cupcakes
Gluten Free Flour Mix
6 c. rice flour
2 c. potato STARCH**
1 c. tapioca starch
**Potato flour is not the same as potato starch. Make sure you use the right one!