You’ll love how easy it is to serve these sweet cakes and personalize them with different toppings.
INGREDIENTS
1/2 cup all-purpose flour
1/8 cup of cornstarch
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons of pumpkin pie spice
1 15-ounce can pumpkin puree
3/4 cup evaporated milk
3/4 cup of sugar
2 large eggs
Whipped cream and cinnamon for optional topping
INSTRUCTIONS
Preheat the oven to 350
It is important NOT to use a hand or foot mixer for this recipe.
In a medium bowl, whisk dry ingredients (not cornstarch)
In another medium sized mixing bowl, whisk in wet ingredients (and cornstarch)
Beat the dry ingredients with the wet ones. Beating only until the ingredients are incorporated, do not beat the filing too much.
You can line a muffin pan with aluminum foil that has been sprayed with non-stick spray, or use only Baker’s Joy spray. If you use plain paper liners, you should also spray with a non-stick spray. Coatings will stick if not sprayed.
Pour the filler into the prepared cupcake mold, filling each ⅔.
Bake for 25 minutes
Take it out of the oven and leave the cakes in the pan for 20 minutes.
Take each cupcake out of the pan (even if no liner has been used) and place it in the refrigerator for 1 hour. (This extra hour is necessary to ensure that the cupcakes are properly placed)