Ingredients

The following ingredients have 4 Servings
  • 1/2 cup all-purpose flour
  • 1/8 cup cornstarch
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 15- oz can pumpkin puree
  • 3/4 cup evaporated milk
  • 3/4 cup sugar
  • 2 large eggs
  • whipped cream and cinnamon for topping (optional)

Instruction

  • Preheat oven to 350
  • It is important to NOT use a hand held or stand mixer for this recipe.
  • In a medium mixing bowl, whisk dry ingredients (notthe cornstarch)
  • In another medium mixing bowl, whisk the wet ingredients (and the cornstarch)
  • Whisk the dry ingredients into the wet ingredients. Whisking only until the ingredients are incorporated, do not over whisk the filing.
  • You can line a cupcake pan with foil baking cup liners that have been sprayed with non stick spray, or use only Baker’s Joy spray. If you use plain paper cupcake liners, you must also spray with non stick spray. The liners will stick if not sprayed.
  • Pour filling into the prepared cupcake pan, filling each ⅔ full.
  • Bake for 25 minutes
  • Remove from the oven and let the cupcakes sit in the pan for 20 minutes.
  • Remove each cupcake from the pan (even if no liner was used) and place in the refrigerator for 1 hour. (This extra hour is needed to ensure the cupcakes properly set)