IMPOSSIBLE PUMPKIN PIE CUPCAKES
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Family Tested & Approved
15 oz. can pumpkin puree
brown sugar, lightly packed
half and half (or evaporated milk)
Preheat oven to 350 degrees, prep cupcake pan with liners.
In medium bowl, whisk flour, baking powder, baking soda, salt, pumpkin pie spice.
In large bowl, whisk together pumpkin puree, sugars, eggs, vanilla extract, half and half or evaporated milk, combine well.
Add in the dry ingredients, whisk till well incorporated.
Fill each muffin tin with 1/3 cup of batter. Bake for 20 minutes, do the toothpick test and if it comes out clean, then it's done.
Remove from oven to cool, it will sink. Chill. Top with whipped cream before serving.