Lacey’s Pantry – Pumpkin Pie Cupcakes

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Makes: 24-30 cupcakes

15 ounces pumpkin puree
¾ cup sugar
2 eggs
1 teaspoon vanilla
¾ cup evaporated milk
cup flour
¼ teaspoon salt
¼ teaspoon baking soda
¼ teaspoon baking powder
2 teaspoons pumpkin pie spice or cinnamon
Whipped cream

Preheat the oven to 350 F. Grease cupcake pan with cooking spray or butter. Mix flour, pumpkin pie spice, salt, baking powder and baking soda in a medium bowl. In a separate bowl, mix the pumpkin puree with sugar, eggs, vanilla and evaporated milk. Add dry ingredients to the wet mixture and mix until evenly combine.

Fill each cup with ½ cup of mixture. Bake for 20 minutes in the preheated oven, or until a toothpick inserted into the center of the muffin comes out clean. Let the cupcakes cool in the pan for 20 minutes then remove them from the pan and let them cool completely. Store them in the fridge until serving. Before serving, top the cupcakes with whipped cream and dusted with cinnamon or pumpkin pie spice. Enjoy!