- ⅔ cup all purpose flour
- 15 oz pumpkin puree
- ¾ cup sugar
- 2 large eggs
- 1 teaspoon vanilla
- ¾ cup evaporated milk
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- Whipped cream
1Line a 12-cup muffin tin with paper or silicone liners.
2Preheat oven to 350 degrees.
3In a bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice.
4In a large bowl, whisk together pumpkin puree, sugar, eggs, vanilla and evaporated milk until well combined.
5Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth.
6Fill each muffin cup with approximately ⅓ cup of batter.
7Bake for 20 minutes and let cool for 20 minutes.
8Remove cupcakes from pan and chill in the fridge for 30 minutes.
9Top with whipped cream and sprinkle with more pumpkin pie spice or cinnamon on top and before serving.