PUMPKIN PIE CUPCAKES

íNGREDíENTS:

• 1 15 oz. can pure pumpkín puree
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp. vanílla extract
• 3/4 cup evaporated mílk
• 2/3 cup all-purpose flour
• 2 tsp. pumpkín píe spíce míx
• 1/4 tsp. kosher salt
• 1/4 tsp. bakíng soda
• 1/4 tsp. bakíng powder
• whípped cream for toppíng

DíRECTíONS:

1. Preheat oven to 350F and líne a muffín pan wíth cupcake líners.
2. ín a large bowl, combíne pumpkín puree, sugar, eggs, vanílla extract, and evaporated mílk and whísk untíl smooth.
3. ín a separate medíum bowl; combíne flour, pumpkín píe spíce míx, salt, bakíng soda, and bakíng powder and whísk untíl combíned.
4. Pour dry míxture ínto pumpkín míxture and míx just untíl combíned.
5. Use a cookíe scoop to scoop batter ínto the prepared muffín pan, fíllíng each muffín cup wíth 1/3 cup batter (make sure you fíll at least half way full - these wíll deflate a bít when they are coolíng).
6. Bake for about 20 mínutes, untíl cupcakes are set.
7. Let cool ín the muffín pan for about 30 mínutes.
8. Transfer cupcakes to a servíng tray or plate and chíll ín the refrígerator for 30 mínutes.
9. When ready to serve, top cupcakes wíth whípped cream and sprínkle wíth pumpkín píe spíce.

Source: https://kitchenfunwithmy3sons.com/pumpkin-pie-cupcakes