Name: Pumpkin Pie Cupcakes
Prep time: 15 s
Cook time: 20 s
Total time: 55 s
Yield: 24
Ingredients: 2/3 cup all-purpose flour; 1 1/2 teaspoons ground cinnamon; 3/4 teaspoon ground ginger; 1/4 teaspoon ground cloves; 1/4 teaspoon salt; 1/4 teaspoon baking powder; 1/4 teaspoon baking soda; 1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin; 1/2 cup granulated sugar; 1/2 cup packed light brown sugar; 2 large eggs; 3/4 cup NESTLÉ® CARNATION® Evaporated Milk; 1 container (16 ounces) store-bought cream cheese icing

KEY INGREDIENTS

100% PURE PUMPKIN

LIBBY'S® 100% Pure Pumpkin

Making one pie? Use our 15oz

Evaporated Milk

NESTLÉ® CARNATION® Evaporated Milk

12 oz

INGREDIENTS

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2/3 cup all-purpose flour
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1 1/2 teaspoons ground cinnamon
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3/4 teaspoon ground ginger
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1/4 teaspoon ground cloves
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1/4 teaspoon salt
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1/4 teaspoon baking powder
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1/4 teaspoon baking soda
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1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
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1/2 cup granulated sugar
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1/2 cup packed light brown sugar
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2 large eggs
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3/4 cup NESTLÉ® CARNATION® Evaporated Milk
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1 container (16 ounces) store-bought cream cheese icing

MAKE IT

Step 1

Preheat oven to 350° F. Line two 12-count muffin tins with cupcake liners.

Step 2

Combine flour, spices, salt, baking powder and baking soda in a medium bowl. In a separate bowl, combine pumpkin with the sugars and eggs, then stir in the evaporated milk, followed by the flour mixture.

Step 3

Spoon mixture two thirds of the way up the side of each muffin tin.

Step 4

Bake cupcakes 20-25 minutes until set and a knife inserted in cupcake comes out clean. Cool cupcakes on a cooling rack to room temperature and then chill in the refrigerator. Top cupcakes with icing prior to serving.