Impossible Pumpkin Pie Cupcakes

1 (15 oz) can pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup evaporated milk
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

Preheat oven to 350 degrees.
Line 12 cup muffin tin with silicone liners,
foil liners sprayed with cooking spray or just
spray the cups with cooking spray. Either of
these three methods will make it easy to take
the cupcake out after cooked. Paper liners
make it difficult to remove the cupcakes.

Mix 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. Bake twenty minutes and let cool
twenty minutes. Remove cupcakes from pan
and chill in the fridge for 30 minutes. Top with
whipped cream and sprinkle more pumpkin pie
spice on top and serve. Makes 12 cupcakes.

(recipe: Facebook)

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