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IRRESISTABLE PUMPKIN PIE CUPCAKES Recipe

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This recipe for IRRESISTABLE PUMPKIN PIE CUPCAKES is from The Abbott-Tucker Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 15oz can Pumpkin puree
1/2 C. Sugar
1/4 C Brown Sugar
2 Large Eggs
1 tsp Vanilla
3/4 C. Evaporated Milk
2/3 C. All Purpose Flour
2 tsp. Pumpkin Pie Spice
1/4 tsp Salt
1/4 tsp Baking Powder
1/4 tsp Baking Soda
Directions:
Directions:
Preheat oven to 350º
Line 12 cup muffin tin with either 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 cupcakes out after it's cooked. Paper liners however make it difficult to remove the cupcakes
In a bowl sift together Flour, Salt, Baking Powder and Baking Soda. Add Pumpkin Spice and gently whisk together. Set aside.
With a electric mixer beat together the Pumpkin, Sugar, Brown Sugar, Eggs, Vanilla Extract and Milk.
Add Flour mixture and beat until well mixed.
Pour into muffin cups, filling to 1/3 full.
Bake for twenty (20) minutes and let cool in pans 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 if desired and serve.
Number Of Servings:
Number Of Servings:
12 cupcakes
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
These little muffins actually taste like little pumpkin pies you can hold in your hands
They are a regular at our Thanksgiving Diner.

 

 

 

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