Impossible Pumpkin Pie Cupcakes

83 g flour

2 t pumpkin pie spice

1/4 t salt

1/4 t baking powder

1/4 t baking soda

1 15-oz can pumpkin purée

2 eggs

100 g sugar

55 g brown sugar

3/4 C evaporated milk

1 t vanilla

Preheat oven to 350 and line a 12 cup muffin tin.

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

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

Divide evenly and bake 20 mins.

Let rest 20 mins.

Chill and top with whipped cream.

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