KEY INGREDIENTS
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
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.
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