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Ingredients
- 2 ½ cups self-rising flour
- ¾ cups sugar
- 1 cup milk
- 5 tablespoons butter
- 1 egg
- 1 cup 100% pure pumpkin
- 1 tsp. vanilla
- 1 tsp. ground cinnamon
- Topping:
- 1 tsp. ground cinnamon
- 3-4 tsp. sugar
Directions
- In a mix-master combine the sugar and the butter and mix until smooth.
- In a medium sized bowl, combine the milk, vanilla, egg and pumpkin and stir until the egg is beaten.
- Add the milk and pumpkin mixture to mix-master and mix on low.
- Combine the flour and cinnamon and slowly add to the mix-master and mix until well incorporated.
- Combine the sugar and cinnamon.
- Preheat Oven 350 degrees:
- Butter cupcake tins and add the batter. Top with the cinnamon sugar mixture.
- Bake 25-30 minutes or until the toothpick test comes out clean.
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