Best-Ever Pumpkin Cupcakes recipe
All Recipes Fruits and Vegetables Vegetables Squash
Ingredients
- ⅔ cup all-purpose flour 2 teaspoons pumpkin pie spice ¼ teaspoon baking powder ¼ teaspoon baking soda ¼ teaspoon salt 1 (15 ounce) can pumpkin puree ¾ cup evaporated milk ¾ cup white sugar 2 eggs 1 teaspoon vanilla extract
Nutrition Info
- 120.8 caloriescarbohydrate: 22.6 gcholesterol: 35.6 mgfat: 2.2 gfiber: 1.3 gprotein: 3.2 gsaturatedFat: 1.1 gservingSize: -sodium: 199.1 mgsugar: 15.4 gtransFat: : -unsaturatedFat: : -
Directions Best-Ever Pumpkin Cupcakes
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
Stir flour, pumpkin pie spice, baking powder, baking soda, and salt together in a bowl. Mix pumpkin puree, evaporated milk, sugar, eggs, and vanilla extract together in a separate bowl until smooth. Add flour mixture to pumpkin mixture and stir until batter is well mixed. Fill muffin cups with batter, about 1/3 cup per cupcake.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes. Cool cupcakes in the pan for 20 minutes before transferring to a wire rack to cool completely.