Pumpkin Pie Cupcakes

Today, September 23rd, is National "Family Day". To celebrate, we decided to bake a dessert together. 

After seeing some posts on Facebook for pumpkin pie cupcakes, we thought this would be a perfect 

recipe for us to do together. We changed a few of the ingredients to make this a little more like a 

cupcake than a pie, and we were all pleased with the results. 

Ingredients:

1 1/2 cups canned pumpkin

1/2 cup sugar

1/4 cup brown sugar

2 eggs

1 teaspoon vanilla 

1 cup evaporated milk

1 cup flour

1/4 teaspoon salt

1/4 (heaping) teaspoon baking soda 

1/4 (heaping) teaspoon baking powder

1/2 Tablespoon pumpkin pie spice

Mix pumpkin, sugars, eggs, evaporated milk and vanilla in a bowl with a hand-mixer. Add flour, salt, baking

soda, baking powder, and pumpkin pie spice. Blend until incorporated. 
Spray foil liners with cooking spray and pour the batter in the liners. If you don't have foil liners, just spray 
the muffin tin, but don't use paper liners. 
Bake at 350 degrees for 20 minutes. Let cool for 20 minutes. Place in the refrigerator for about 30 minutes. 

 Top with whipped cream if you would like. They are great plain too.