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Betty C
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Irresistible Pumpkin Pie Cupcakes

Published on 9/2/2013
For additional information  Click Here




Pumpkin is the word to describe Thanksgiving.

Try making these pumpkin pie cupcakes from The Krazy Coupon Lady for this holiday. This cupcake is gooey and cakey at the same time. It’s perfect. Use a can of pumpkin puree, or you can make it yourself, white sugar, brown sugar, vanilla, evaporated milk, and some pumpkin pie spice! The next best thing to pumpkin pie would be this cupcake. Small, personalized, not as messy, and delicious. Top it off with whipped cream and sprinkle a little pumpkin pie spice or nutmeg on top and this dessert is good to go!

Pumpkin Pie Cupcakes

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

Preheat oven to 350 degrees. Line 12 cup muffin tin with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray.  Either of these three methods will make it easy to take the cupcake out after it’s cooked. Paper liners make it difficult to remove the cupcakes.

Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk.  Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. Fill each muffin cup with 1/3 cup of the mixture. Bake for twenty minutes and let cool for twenty minutes.  Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with whipped cream and sprinkle more pumpkin pie spice on top and serve. Makes 12 cupcakes.

Enjoy these great Pumpkin cupcakes

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