Impossible Pumpkin Pie Cupcakes
This recipe is from bakingbites.com, an incredible baking site. everyone who likes to bake--or even likes to looked at pictures of baked food--needs to be there. in the original recipe, it calls for half-and-half or evaporated milk. i have put in nonfat evaporated milk so that i can get a calorie count per cupcake. i will probably increase the spice next time. the sweetness is perfect, not cloying like too many recipes.
Steps
Preheat the oven to 350f line a 12-cup muffin tin with paper or silicone liners.
In a medium bowl , whisk together all of the dry things.
In a large bowl , whisk together the wet things.
Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth.
Fill each muffin cup with approximately 1 / 3 cup of batter.
Bake for 20 minutes.
Cool cupcakes in pan.
They will sink as they cool.
Chill cupcakes before serving.
Top with lightly sweetened whipped cream.
If desired , sprinkle a little spice over the white cream for a pretty contrast.
Ingredients
all-purpose flour, baking powder, baking soda, salt, pumpkin pie spice, pumpkin puree, sugar, brown sugar, eggs, vanilla extract, fat-free evaporated milk