🎃 Impossible Pumpkin Pie Cupcakes 🧁
Ingredients:
⅔ cup all-purpose flour 🌾
15 oz pumpkin puree 🎃
¾ cup sugar 🍬
2 large eggs 🥚🥚
1 teaspoon vanilla extract 🍦
¾ cup evaporated milk 🥛
2 teaspoons pumpkin pie spice 🍂
¼ teaspoon salt 🧂
¼ teaspoon baking powder 🌟
¼ teaspoon baking soda 🌫️
Whipped cream for topping 🍥
Instructions:
Prepare the Muffin Tin:
Line a 12-cup muffin tin with paper or silicone liners. Preheat your oven to 350°F (175°C). 🧁
Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside. 🌾🍂
Combine Wet Ingredients:
In a large bowl, whisk together the pumpkin puree, sugar, eggs, vanilla extract, and evaporated milk until the mixture is smooth and well combined. 🎃🥛
Create the Batter:
Gradually add the dry ingredients to the wet mixture, whisking until you achieve a smooth batter with no lumps. 🍰
Fill and Bake:
Pour approximately ⅓ cup of batter into each muffin cup. Bake for 20 minutes, or until the cupcakes are set and slightly firm to the touch. Allow them to cool in the pan for 20 minutes. 🧁🔥
Chill and Top:
Once cooled, remove the cupcakes from the pan and chill them in the fridge for about 30 minutes to firm up. Top each chilled cupcake with a dollop of whipped cream and a sprinkle of pumpkin pie spice or cinnamon. 🍥🍂
Enjoy these delightful Impossible Pumpkin Pie Cupcakes—perfect for a cozy fall treat! 🍂🎃
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