Instructions
Directions:
Preheat oven to 350F and line a muffin pan with cupcake liners.
In a large bowl, combine pumpkin puree, sugar, eggs, vanilla extract, and evaporated milk and whisk until smooth.
In a separate medium bowl; combine flour, pumpkin pie spice mix, salt, baking soda, and baking powder and whisk until combined.
Pour dry mixture into pumpkin mixture and mix just until combined.
Use a cookie scoop to scoop batter into the prepared muffin pan, filling each muffin cup with 1/3 cup batter (make sure you fill at least half way full – these will deflate a bit when they are cooling).
Bake for about 20 minutes, until cupcakes are set.
Let cool in the muffin pan for about 30 minutes.
Transfer cupcakes to a serving tray or plate and chill in the refrigerator for 30 minutes.
When ready to serve, top cupcakes with whipped cream and sprinkle with pumpkin pie spice.
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Nutrition
Serving: 12g | Calories: 107kcal | Carbohydrates: 20g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 32mg | Sodium: 96mg | Potassium: 76mg | Fiber: 1g | Sugar: 14g | Vitamin A: 91IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg
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