Impossible Pumpkin Pie Cupcakes |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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This recipe is from , an incredible baking site. Everyone who likes to bake-or even likes to looked at pictures of baked food-needs to be there. In the original recipe, it calls for half-and-half or evaporated milk. I have put in nonfat evaporated milk so that I can get a calorie count per cupcake. I will probably increase the spice next time. The sweetness is perfect, not cloying like too many recipes. Ingredients:
2/3 cup all-purpose flour |
1/4 teaspoon baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
2 teaspoons pumpkin pie spice |
1 (15 ounce) can pumpkin puree |
1/2 cup sugar |
1/4 cup brown sugar |
2 large eggs |
1 teaspoon vanilla extract |
3/4 cup fat-free evaporated milk |
Directions:
1. Preheat the oven to 350°F Line a 12-cup muffin tin with paper or silicone liners.
2. In a medium bowl, whisk together all of the dry things.
3. In a large bowl, whisk together the wet things. Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth.
4. Fill each muffin cup with approximately 1/3 cup of batter.
5. Bake for 20 minutes. Cool cupcakes in pan. They will sink as they cool.
6. Chill cupcakes before serving. Top with lightly sweetened whipped cream. If desired, sprinkle a little spice over the white cream for a pretty contrast.
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