Pumpkin Spice Cupcakes by Jennifer Pallian
Ingredients:
- 1 cup all-purpose flour
- 1 ½ tsp baking powder
- 1 tsp cinnamon
- ½ tsp coarse salt
- 1 cup E.D.Smith Pumpkin Pie Filling
- ⅔ cup brown sugar
- ⅔ cup canola (or other neutral-tasting oil)
- 2 large eggs
- Whipped cream
- additional cinnamon for dusting
Preparation:
Preheat oven to 375ºF. In a large bowl, whisk together the flour, baking powder, cinnamon and salt. In a separate bowl, whisk together the pie filling, sugar, oil and eggs. Scrape the pie filling mixture into the flour mixture and use a rubber spatula to gently fold the wet ingredients into the dry. Divide muffin batter between 11 greased or paper-lined muffin tins. Bake for about 18 minutes. Once cooled, top muffins with whipped cream and a dusting of cinnamon. Makes 11 muffins.
