Katey's Kitchen

• 2/3 c all purpose flour
• 15 oz pumpkin puree
• 3/4 c sugar
• 2 large eggs
• 1 tsp vanilla
• 3/4 c evaporated milk
• 2 tsp pumpkin pie spice
• 1/4 tsp salt
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• Whipped cream

~Line a 12-cup muffin tin with paper or silicone liners

~Prehet oven to 350 degrees

~In a bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice. Set aside

~In a large bowl, whisk together pumpkin puree, sugar, eggs, vanilla and evaporated milk until well combined

~Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth

~Fill each muffin cup with approximately 1/3 cup of batter

~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 (optional) with more pumpkin pie spice or cinnamon on top before serving