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Irresistible Pumpkin Pie Cupcakes

Irresistible Pumpkin Pie Cupcakes

Try a simpler approach to making pumpkin pie this Thanksgiving with these delicious cupcakes. Get all of the flavor in half the time. With pumpkin puree being a main ingredient, use the $1.00 off 2 Carnation Evaporated Milk, 12 oz can when you buy 2 Libby’s 100% pure pumpkin, 15 oz from Red Plum 10/28.

Irresistible Pumpkin Pie Cupcakes

Impossible Pumpkin Pie Cupcakes

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, foil liners sprayed with cooking spray or just spray the cups with cooking spray.  Either of these three methods will make it easy to take the cupcake out after it’s cooked. 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.

Pumpkin Turkey Chili

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3 thoughts on “Irresistible Pumpkin Pie Cupcakes”

  1. I have these in the oven now. Can’t wait to see how they come out!

  2. harley69d says:

    Same here going have to try them asap

  3. Miss Donna says:

    looks delicious! I must try this soon