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These cupcakes have the consistency and taste of the inside of a pumpkin pie—without the pesky crust!
1. Preheat oven to 350°F and line a 12-cup muffin tray with cupcake liners.
2. In a medium bowl, whisk together the flour mix, baking powder, baking soda, salt and pumpkin pie spice.
3. In a large bowl, whisk together the pumpkin puree, sugar, brown sugar, eggs, vanilla and half-and-half.
4. Add the dry ingredients to the wet and mix well.
5. Fill each cup and bake for 20 minutes.
6. Chill before serving.
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