Impossible Pumpkin Pie Cupcakes

• 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

1. Preheat the oven to 350u0b0F Line a 12-cup muffin tin with paper or silicone liners.
2. In a medium bowl, whisk together all of the dry things.
3. 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.
4. Fill each muffin cup with approximately 1/3 cup of batter.
5. Bake for 20 minutes. Cool cupcakes in pan. They will sink as they cool.
6. Chill cupcakes before serving. Top with lightly sweetened whipped cream. If desired, sprinkle a little spice over the white cream for a pretty contrast.

things, allpurpose, baking powder, baking soda, salt, pumpkin pie spice, wet, pumpkin puree, sugar, brown sugar, eggs, vanilla, fatfree evaporated milk

Taken from www.food.com/recipe/impossible-pumpkin-pie-cupcakes-395107 (may not work)