What could be better than pumpkin pie? How about a pumpkin pie cupcake? These are super moist, almost like steamed pudding, and the whipped-cream topping gets a little help from cream cheese to make it sturdy enough for filling and frosting. Oh, and there’s still a crust – in the form of crunchy pie-dough garnish.
Makes 16
- 1 ( 15 oz) can pumpkin
- 1/2 c. sugar
- 1/4 c. brown sugar
- 1/2 c. egg beaters
- 1 tsp. vanilla
- 3/4 c. ( 2%) evaporated milk
- 2/3 c. flour
- 2 tsp. pumpkin pie spice
- 1/4 tsp. salt
- 1/4 tsp. baking powder
- 1/4 tsp. baking soda
- 16 T. Cool Whip Free
Preheat oven to 350 and line with silicone liners or foil liners sprayed with nonstick spray. If you are not using liners, spray your pan with nonstick spray.
Mix the pumpkin with the next 5 ingredients ( through evap. milk).
Combine flour with next 4 ingredients ( through baking soda). Add flour mixture to pumpkin mixture and mix until blended and smooth.
Fill each muffin cup 2/3 full. Bake 20 minutes and let cool 20 minutes. Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with Cool Whip Free.
