Makes 12 cupcakes
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 Fahrenheit. Line 12 cup muffin tin with silicone liners, foil liners 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, sugars, eggs, vanilla extract, and milk. Add the flour, pumpkin spice, salt, baking powder, and baking soda to the mixture. Mix well. 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 refrigerator for 30 minutes. Top with whipped cream and sprinkle more pumpkin pie spice on top and serve.
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