Zutaten für Impossible Pumpkin Pie Cupcakes
- All Purpose Flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons pumpkin pie spice (or more, to taste)
- 1 (15 ounce) can pumpkin puree
- Sugar
- Brown Sugar
- 2 large eggs
- Vanilla Extract
- Fat Free Evaporated Milk
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Zubereitung von Impossible Pumpkin Pie Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper or silicone liners.
- In a medium bowl, whisk together the dry ingredients: (See Ingredient List for measurements)
- In a large bowl, whisk together the wet ingredients: (See Ingredient List for measurements)
- Gradually add the dry ingredients to the wet ingredients, whisking until just combined and no streaks of flour remain. Do not overmix.
- Fill each muffin cup about ⅔ full with batter.
- Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely. They will sink slightly as they cool.
- Chill cupcakes in the refrigerator for at least 30 minutes before serving.
- Top with lightly sweetened whipped cream and a sprinkle of pumpkin pie spice (optional) for extra flair.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
60g
Fat
1g
Carbs
7g
