Recipe for Homemade Pumpkin Cupcakes

Oh My Gourd, it’s almost Thanksgiving! After my baking craze with banana bread during quarantine, I didn’t think I’d find anything easier and yummier to make…but then Fall came and pumpkin spice season was officially here. Pumpkin Spice and everything nice, isn’t that what fall is all about?! Yes, even in Miami! 😉

I mean, is there anything better in life than walking into a home that smells like freshly baked pumpkin pie?

INGREDIENTS

1 (15-ounce) can pumpkin puree … my personal fav is LIBBY’S® 100% Pure Pumpkin
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup evaporated milk … a Miami staple 😉
2/3 cup all-purpose flour
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda

Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract, and milk. Add the flour, pumpkin spice, salt, baking powder, and baking soda to the mixture. Fill each muffin cup with 1/3 cup of the mixture. I like to use silicone liners and you will have enough to make 12. Bake for twenty minutes and let them cool for twenty minutes. I know, it’s hard not to take a bite right out of the oven but trust me!

Remove the cupcakes from the pan and chill in the fridge for 30 minutes. Top with whipped cream and sprinkle more pumpkin pie spice on top and serve. YUM! If you want some extra deliciousness, make your own cream cheese icing!