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Ingredients
- 1 15 oz can pumpkin puree
- 1/2 cup sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup evaporated milk
- 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
Directions
- Preheat oven to 350 degrees. Spray the cups of a 12 cup muffin tin with cooking spray.
- Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk.
- Add the flour, pumpkin pie spice, salt, baking powder and baking soda to the mixture.
- Fill each muffin cup with 1/3 cup of the mixture.
- Bake for 20 minutes and let cool for 20 minutes.
- Remove cupcakes from pan and chill in the fridge for 30 minutes.
- Top with whipped cream and sprinkle with more pumpkin pie spice on top and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 83g | |
| Recipe makes 12 servings | |
| Calories 123 | |
| Calories from Fat 20 | 16% |
| Total Fat 2.22g | 3% |
| Saturated Fat 1.07g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 39mg | 13% |
| Sodium 223mg | 9% |
| Potassium 154mg | 4% |
| Total Carbs 23.11g | 6% |
| Dietary Fiber 1.3g | 4% |
| Sugars 15.77g | 11% |
| Protein 3.27g | 5% |
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