Impossible Pumpkin Pie Cupcakes

166 g flour

2 T pumpkin pie spice (original uses 4 t)

1/2 t salt

1/2 t baking powder

1/2 t baking soda

24 oz homemade pumpkin purée (original uses 2 15-oz cans)

4 eggs

200 g sugar

150 g brown sugar (original uses 110)

1 12-oz can evaporated milk

2 t vanilla

Preheat oven to 350 and line muffin tin with 36 liners.

Whisk together flour, spice, salt, baking powder, and baking soda.

Separately, mix together pumpkin, eggs, sugars, milk, and vanilla.

Whisk dry ingredients into wet.

Batter will be very thin.

Pour about 1/3 mixture into a large piping bag with a batter tip.

Fill each liner to 2/3 and bake 20 mins.

Let rest 20 mins and chill.

Serve with whipped cream.

bakingbites