Pumpkin Pie Cupcakes are tiny pumpkin pies you can eat with your hands. Such a yummy dessert recipe for fall and Thanksgiving! Makes 12 muffins 2 muffins per serving Ingredients:
1 -15 oz. can pure pumpkin puree (not pumpkin pie mix)
2 large eggs
1 teaspoon vanilla extract
3/4 cup oat or almond milk
2/3 cup all-purpose flour or gluten free flour
1 cup protein powder
2 teaspoons pumpkin pie spice mix
1/4 teaspoon kosher salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
OPTIONAL: whipped cream for topping
Preheat oven to 350F and line a muffin pan with cupcake liners.
In a large bowl, combine pumpkin puree, eggs, vanilla extract and milk and whisk until smooth.
In a separate medium bowl; combine flour, protein powder, pumpkin pie spice mix, salt, baking soda and baking powder and whisk until combined.
Pour dry mixture into pumpkin mixture and mix just until combined.
Use a cookie scoop to scoop batter into the prepared muffin pan, filling each muffin cup with 1/3 cup batter (make sure you fill at least half way full - these will deflate a bit when they are cooling).
Bake for about 20 minutes, until cupcakes are set.
Let cool in the muffin pan for about 30 minutes.
Transfer cupcakes to a serving tray or plate and chill in the refrigerator for 30 minutes.
When ready to serve, top cupcakes with whipped cream and sprinkle with pumpkin pie spice.