Impossible Pumpkin Pie Cupcakes - cooking recipe

Ingredients

Dry Things
2/3 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons pumpkin pie spice
Wet Things
1 (15 ounce) can pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup fat-free evaporated milk

Preparation

Preheat the oven to 350\u00b0F 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.