Pumpkin Pie Cupcakes

Just in time for Fall or Winter, if you live in Minnesota, I wanted to share a pumpkin-related recipe for my fellow bloggers.  This recipe is as easy as it gets and tastes just like your homemade pumpkin pie.  If you're wanting Pumpkin Pie and Cool Whip "sandwiches," pour less batter in the cupcake tins (approximately half of a tin) and bake for less time than needed in the directions listed below.

Serving: 24 cupcakes

- 1 15 oz. can pumpkin purée
- 1/2 c. sugar
- 1/4 c. brown sugar
- 2 large eggs
- 1 tsp. vanilla extract
- 3/4 c. evaporated milk
- 2/3 c. all purpose flour
- 2 tsp. pumpkin pie spice
- 1/4 tsp. salt
- 1/4 tsp. baking powder
- 1/4 tsp. baking soda

Preheat oven to 350F.  Spray the muffin tin with cooking spray.  In a large mixing bowl, mix the pumpkin purée, sugar, brown sugar, eggs, vanilla extract, and evaporated milk. 

Add the flour, pumpkin spice, salt, baking powder, and baking soda to the mixture and mix well. 

 Fill each cupcake cup half full.  Bake for twenty minutes. Let cupcakes cool and chill in the fridge for thirty minutes.  

To serve, scoop whipped cream on top and sprinkle more pumpkin pie spice on top.

This recipe is based on 58 Day Dreams' Pumpkin Pie Cupcakes.