- ¾ Cup Flour
- ¼ Tsp Salt
- 1 Tsp Baking Powder
- 1 Tsp Baking Soda
- 1 ½ Tsp Pumpkin Pie Spice
- ⅛ Tsp Nutmeg
- ½ Tsp Cinnamon
- 1 15- oz Canned Pumpkin Puree (not pumpkin pie filling)
- ¾ Cup Sugar
- 1.5 Cups Whole Milk
- 2 Large Eggs
- Baker’s Joy Cooking Spray
- Cool Whip
Preheat oven to 350°
Spray a 12 muffin tin with Baker’s Joy Cooking Spray
In a medium mixing bowl whisk together flour, salt, baking powder, baking soda, pumpkin pie spice, nutmeg, and cinnamon.
In a large mixing bowl whisk together canned pumpkin puree, sugar, whole milk, and eggs.
Slowly whisk the dry ingredients into the wet ingredients.
Spray muffin tin with Baker’s Joy Cooking Spray. Fill each muffin cup about ⅔ of the way full. Bake for 25 minutes. Remove from oven and let cool 20 minutes. Place in the refrigerator and chill for 30 minutes.
Top with Cool Whip, sprinkle a tiny bit of cinnamon on the top of each cupcake and serve
Don’t use paper liners for this recipe. The cupcakes won’t come out of the paper wrappers. Just spray the muffin tin with a bakers cooking spray that has flour in it.
Please note that these cupcakes deflate and sink down in the middle when they cool. It’s the way they are supposed to be.
They will also be gooey in the middle! Do not to overbake them, they should be gooey! Gooey is good!