I know it’s still technically summer, but after Starbucks announced the early arrival of the pumpkin spice latte, I decided to break out the pumpkin. These do not disappoint and were a request from my boyfriend. He found the recipe and the only change I made was half and half instead of the evaporated milk and they turned out perfectly!
Once the cupcakes have cooled, top with redi-whip for a true pumpkin pie like treat.
Recipe courtesy of 58 Day Dreams
1 15 oz can pumpkin puree (Of course I only use Libby’s)
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup evaporated milk or half and half
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 spray the cups with cooking spray. 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 and place in the fridge for 30 minutes. Top with redi-whip.