IMPOSSIBLE PUMPKIN PIE CUPCAKES
Ingredients
Dry Things
2/3 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons pumpkin pie spice
Wet Things
1 (15 ounce) cans pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup fat-free evaporated milk
Directions
Preheat the oven to 350°F Line a 12-cup muffin tin with paper or silicone liners.
In a medium bowl, whisk together all of the dry things.
In a large bowl, whisk together the wet things. Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth.
Fill each muffin cup with approximately 1/3 cup of batter.
Bake for 20 minutes. Cool cupcakes in pan. They will sink as they cool.
Chill cupcakes before serving. Top with lightly sweetened whipped cream. If desired, sprinkle a little spice over the white cream for a pretty contrast.
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Dry Things
2/3 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons pumpkin pie spice
Wet Things
1 (15 ounce) cans pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup fat-free evaporated milk
Directions
Preheat the oven to 350°F Line a 12-cup muffin tin with paper or silicone liners.
In a medium bowl, whisk together all of the dry things.
In a large bowl, whisk together the wet things. Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth.
Fill each muffin cup with approximately 1/3 cup of batter.
Bake for 20 minutes. Cool cupcakes in pan. They will sink as they cool.
Chill cupcakes before serving. Top with lightly sweetened whipped cream. If desired, sprinkle a little spice over the white cream for a pretty contrast.
www.food.com
CLICK http://mjwrecsics.SBCSpecial.com TO BUY YOUR SKINNY FIBER.
Thanks for passing my posts around to your friends
FOLLOW ME on Facebook. I am always posting awesome stuff!
https://www.facebook.com/michele.wrecsics.7.
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