Pumpkin Pie Cupcakes

What a treat it was for me to have our youngest daughter surprise me with these wonderful delicious cupcakes that aren't really like a cupcake at all. They have the texture of pumpkin pie, dense and moist. Topped with whipped cream and pecans, it was the perfect dessert for my favorite season.

• 15 ounce can pumpkin puree
• 1/2 cup sugar
• 1/4 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 3/4 cup evaporated milk
• 2/3 cup flour
• 2 teaspoons pumpkin pie spice*
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda

1. mix pumpkin, sugar, brown sugar, eggs, vanilla and milk
2. add the dry ingredients.
3. fill 12 greased muffin tins.
4. bake at 350 for 20 min
5. cool in pan for 20, remove and refrigerate for a minimum of 30 minutes. 

* We make our own spice blends, and this is what Emily used to make two teaspoons. 

• 1 1/4 teaspoon cinnamon
• 1/4 teaspoon of each, cloves, ginger and nutmeg. 

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