2/3 cup all purpose flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 tsp pumpkin pie spice
1 15-oz can pumpkin puree
1/2 cup sugar
1/3 cup brown sugar
2 large eggs
1 tsp vanilla extract
3/4 cup evaporated milk
How to make them:
Preheat the oven to 350F. Line a 12-cup cupcake tin with paper or
silicone liners.
In a medium bowl, sift together flour, baking powder, baking soda, salt
and pumpkin pie spice
In a large bowl, whisk together pumpkin puree, sugar, brown sugar,
eggs, vanilla and milk until well combined. Add in dry ingredients and whisk
until no streaks of flour remain and batter is smooth.
Fill each cupcake cup about 2/3 full.
Bake for 20 minutes. Cool cupcakes in pan.
Chill cupcakes before serving.
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