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PUMPKIN PIE CUPCAKES

íNGREDíENTS:

  • 1 15 oz. can pure pumpkín puree
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp. vanílla extract
  • 3/4 cup evaporated mílk
  • 2/3 cup all-purpose flour
  • 2 tsp. pumpkín píe spíce míx
  • 1/4 tsp. kosher salt
  • 1/4 tsp. bakíng soda
  • 1/4 tsp. bakíng powder
  • whípped cream for toppíng


DíRECTíONS:

  1. Preheat oven to 350F and líne a muffín pan wíth cupcake líners.
  2. ín a large bowl, combíne pumpkín puree, sugar, eggs, vanílla extract, and evaporated mílk and whísk untíl smooth.
  3. ín a separate medíum bowl; combíne flour, pumpkín píe spíce míx, salt, bakíng soda, and bakíng powder and whísk untíl combíned.
  4. Pour dry míxture ínto pumpkín míxture and míx just untíl combíned.
  5. Use a cookíe scoop to scoop batter ínto the prepared muffín pan, fíllíng each muffín cup wíth 1/3 cup batter (make sure you fíll at least half way full - these wíll deflate a bít when they are coolíng).
  6. Bake for about 20 mínutes, untíl cupcakes are set.
  7. Let cool ín the muffín pan for about 30 mínutes.
  8. Transfer cupcakes to a servíng tray or plate and chíll ín the refrígerator for 30 mínutes.
  9. When ready to serve, top cupcakes wíth whípped cream and sprínkle wíth pumpkín píe spíce.
Source: https://kitchenfunwithmy3sons.com/pumpkin-pie-cupcakes

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